Indian-Style Eggplant Curry (Vegetarian)

Name: Indian-Style Eggplant Curry (Vegetarian)
Yield: 2 servings
Cuisine: American
Ingredients: 2 thumbtips' worth Garlic (grated); 1 clove Garlic (grated); 200 ml Coconut milk; 100 ml Water; 2 tsp ● Cumin powder; 1 tsp ● Coriander seed powder; 1/2 tsp ● Turmeric; 1/2 tsp ● Cinnamon; 1/2 tsp ● Fenugreek powder / methi (optional); 1/4 tsp ● Cayenne powder; 2 tbsp Vegetable oil; 1/2 tsp Garam masala; 1 dash Salt; 1 dash Cilantro or coriander leaves to garnish; 1 Eggplant, large; 1 Tomato, large

cookpad.japan @cookpad_jp

I always order eggplant curry, since I love it. But the authentic version has tons of oil. To reduce cooking time as well as the amount of oil, I generally microwave eggplants before using them in dishes like this.

For this recipe, I used a large, round eggplant. Use 2 if using the narrow type. Adjust the spices to taste. Recipe by KT121

cookpad.japan @cookpad_jp

For this recipe, I used a large, round eggplant. Use 2 if using the narrow type. Adjust the spices to taste. Recipe by KT121

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Ingredients

2 servings

2thumbtips' worth Garlic (grated)
1 cloveGarlic (grated)
200 mlCoconut milk
100 mlWater
2 tsp● Cumin powder
1 tsp● Coriander seed powder
1/2 tsp● Turmeric
1/2 tsp● Cinnamon
1/2 tsp● Fenugreek powder / methi (optional)
1/4 tsp● Cayenne powder
2 tbspVegetable oil
1/2 tspGaram masala
1 dashSalt
1 dashCilantro or coriander leaves to garnish
1Eggplant, large
1Tomato, large

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Steps

1

Blanch the tomato to remove the skin, then roughly chop. Chop the eggplant into bite-sized pieces.
2

Place the eggplant on a heat-resistant dish, wrap in plastic wrap, then microwave for 3-4 minutes on high strength until tender. Discard any water.
3

Heat vegetable oil into a pot, then sauté the onion until it becomes translucent and very tender, (taking care not to burn it).
4

Add the garlic and ginger, lightly sauté. When aromatic, sprinkle in the ● ingredients, and sauté for 1 minute.
5

Add the roughly chopped tomato, and sauté until the tomato softens and loses form. Add the eggplant from Step 2, lightly sauté and mix.
6

Add the water and coconut milk and bring to a boil.
7

Simmer (for about 15 minutes) on medium heat, without a lid, until the sauce is slightly thickened. Add salt and garam masala to taste.
8

Transfer to a serving dish and garnish with cilantro.