Healthy Authentic Vegetable ✿ Indian Curry

Name: Healthy Authentic Vegetable ✿ Indian Curry
Yield: 4 servings
Cuisine: American
Ingredients: 2 Onions; 1 Eggplant (slim Japanese type); 1 Canned tomatoes; 200 ml Soy milk; 3 tsp Salt; 1 tbsp Curry powder; 1 dash Cumin (optional); 1 tbsp Honey; 1 tsp Olive oil

cookpad.japan @cookpad_jp

Indian curry has lots of vegetables, but I thought it would be even better with just a little oil, and created this recipe.

Honey neutralizes the tartness of canned tomatoes.
Please adjust the spiciness and saltiness to your liking. This recipe is a bit spicy.
Milk instead of soy milk is delicious too. Recipe by Minato-shi

Indian curry has lots of vegetables, but I thought it would be even better with just a little oil, and created this recipe.

cookpad.japan @cookpad_jp

Indian curry has lots of vegetables, but I thought it would be even better with just a little oil, and created this recipe.

Saved

Ingredients

4 servings

2Onions
1Eggplant (slim Japanese type)
1Canned tomatoes
200 mlSoy milk
3 tspSalt
1 tbspCurry powder
1 dashCumin (optional)
1 tbspHoney
1 tspOlive oil

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Steps

1

Mince the onions and eggplant.
2

Heat the olive oil in a frying pan, and stir-fry half of the onions.
3

When the moisture has evaporated, and the minced onions start to stick to each other, add the remaining onions and salt, then continue stir-frying.
4

When the moisture is gone, mix in the curry powder and cumin.
5

Add the eggplant and canned tomatoes. Mix well while mashing the tomatoes.
6

When everything is well blended, pour in the soy milk and cover with a lid. Simmer for about 10 minutes over low heat. Stir occasionally, and add some more water if it looks like the curry might be getting burned.
7

Add the honey, mix well, and it's done. I garnished it with spinach for color.