Eggplant Curry with Coconut Milk

Name: Eggplant Curry with Coconut Milk
Total time: 3000 s
Yield: Serves 2 servings
Cuisine: American
Ingredients: 250 g eggplant (raw); 1.5 tablespoons olive oil; 3 pinches salt; 1 green onion; 1 onion; 2 pinches salt; 2 tablespoons olive oil; 1 teaspoon garam masala; 1/4 teaspoon ground cardamom; 1/4 teaspoon ground curry powder; 2 pinches ground black pepper; 1/4 teaspoon chili flakes; 250 g tomato (large); 200 ml coconut milk

Nor @cook_6674892

If you eat meat-free, you must try this because it's a great recipe, but I recommend it to everyone! Curry and eggplant make a great pair! ;)

Nor @cook_6674892

If you eat meat-free, you must try this because it's a great recipe, but I recommend it to everyone! Curry and eggplant make a great pair! ;)

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Ingredients

50 minutes

Serves 2 servings

For roasting the eggplant
250 geggplant (raw)
1.5 tablespoonsolive oil
3 pinchessalt
For the curry
1green onion
1onion
2 pinchessalt
2 tablespoonsolive oil
1 teaspoongaram masala
1/4 teaspoonground cardamom
1/4 teaspoonground curry powder
2 pinchesground black pepper
1/4 teaspoonchili flakes
250 gtomato (large)
200 mlcoconut milk

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Steps

50 minutes

1

Slice the eggplant, then cut it into smaller cubes. Drizzle with a little olive oil, sprinkle with salt, and roast in a 350°F oven for about 15 minutes.
2

While the eggplant is roasting, chop the onion and green onion, and sauté them in a little oil until translucent, then add the spices.
3

Dice the tomato. Add it to the spiced onions and stir for about 10 minutes.
4

When the eggplant is done roasting, add it to the tomato base and pour in the coconut milk. Cook the dish with the eggplant for another 10-15 minutes.
5

Serve the delicious feast sprinkled with fresh parsley!