Dinner Tonight: Eggplant Curry With Apples, Fennel, And Cumin Recipe Recipe

Name: Dinner Tonight: Eggplant Curry With Apples, Fennel, And Cumin Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 1 teaspoon fennel seeds; 1 teaspoon cumin seeds, 1/2 ground; 2 dried red chilies, stems removed; 1 medium eggplant (about 8 ounces), stems removed, chopped into 1-inch chunks; 1 Braeburn or Granny Smith apple, cored, chopped into 1-inch chunks; 1 teaspoon kosher salt; 1/2 teaspoon ground coriander; 1/4 teaspoon ground turmeric; 2 tablespoons cilantro, chopped

Servings: persons

1 tablespoon canola oil
1 teaspoon fennel seeds
1 teaspoon cumin seeds, 1/2 ground
2 dried red chilies, stems removed
1 medium eggplant (about 8 ounces), stems removed, chopped into 1-inch chunks
1 Braeburn or Granny Smith apple, cored, chopped into 1-inch chunks
1 teaspoon kosher salt
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
2 tablespoons cilantro, chopped

1
Pour the oil into a skillet over medium-high heat. Toss in the fennel seeds, whole cumin seeds, and the chiles. Cook, stirring vigorously, for about 15 seconds.
2
Add the eggplant and apple. Sprinkle in the salt, coriander, ground cumin, and turmeric. Cook, stirring often to incorporate the seasoning, for three minutes.
3
Pour in 1/2 cup of water and scape the bottom of the skillet with a wooden spoon to dislodge any browned bits. Turn heat to medium, cover, and cook for 15 minutes or until the eggplant is tender. Stir every 3 minutes or so.
4
Season with more salt to taste and garnish with cilantro.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon canola oil, 1 teaspoon fennel seeds, 1 teaspoon cumin seeds, 1/2 ground, 2 dried red chilies, stems removed, and more.

Yes, Dinner Tonight: Eggplant Curry With Apples, Fennel, And Cumin Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dinner Tonight: Eggplant Curry With Apples, Fennel, And Cumin Recipe

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