Eggplant curry

Eggplant curry

Tags

Curry
Eggplant

Cook

Ingredients

  • 2 eggplants, cubed
  • 1 onion, finely diced
  • 2 shallots
  • 6 garlic cloves
  • 1 inch ginger
  • ½ tbsp garam masala
  • 1 tsp coriander
  • 1 tsp cumin
  • ½ tsp turmeric
  • 3 tomatoes, roughly chopped
  • 100 ml water
  • 1 tsp sugar
  • A pinch of salt
  • 200ml coconut milk
  • 1 tsp mustard seeds
  • 4 curry leaves
  • 1 tsp cumin seeds
  • Rice
  • Naan

Steps

  1. Clean and cook the rice.
  2. Preheat the oven to 200°C and line a baking tray.
  3. Place the eggplant on the baking tray. Drizzle with olive oil and sprinkle with a little salt
  4. Roast for about 20 minutes, mixing them halfway.
  5. Add some oil to the wok on medium and add the onion, cook until translucent.
  6. Add minced or pressed garlic and ginger.
  7. Add garam masala, coriander, cumin, turmeric and the tomatoes.
  8. Add water, sugar, a pinch of salt and leave simmering for 10 minutes.
  9. Transfer to a blender and blend until you have a smooth sauce.
  10. Bring the sauce back to the pan and add coconut milk and the roasted eggplant.
  11. Heat some oil in a small pan and add mustard seeds, curry leaves and cumin seeds.
  12. Fry until the mustard seeds start to pop then mix into the curry