Easy Eggplant Curry Recipe

Name: Easy Eggplant Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 pounds eggplants aubergine; 3 tablespoons ghee /vegetable oil; 1 onion medium, finely diced; 1 inch fresh ginger piece of, grated; 6 cloves garlic crushed; 1 teaspoon fennel seeds; 1 teaspoon cumin seeds /ground cumin; 1 tablespoon ground coriander; 1/2 teaspoon ground turmeric; 1/2 teaspoon cayenne; 1 pinch chilli powder; 1 teaspoon sea salt; 2 11/16 cups chopped tomatoes tin, 14 oz; 1 handful fresh coriander /cilantro leaves to garnish, optional

Servings: persons

3 1/2 pounds eggplants aubergine
3 tablespoons ghee /vegetable oil
1 onion medium, finely diced
1 inch fresh ginger piece of, grated
6 cloves garlic crushed
1 teaspoon fennel seeds
1 teaspoon cumin seeds /ground cumin
1 tablespoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne
1 pinch chilli powder
1 teaspoon sea salt
2 11/16 cups chopped tomatoes tin, 14 oz
1 handful fresh coriander /cilantro leaves to garnish, optional

1
Wash eggplants and dice into 2 cm cubes.
2
Heat ghee/oil in a large frying pan over medium heat. Add the onion and cook, stirring occasionally for about 10 minutes until a deep golden brown colour. (Be patient and don't be tempted to rush this stage).
3
Add the grated ginger, crushed garlic, fennel and cumin seeds (if using, if you are using cumin powder however, add in the next stage with the other ground spices). Cook for about 2 minutes until garlic and ginger are fragrant. Add ground coriander, turmeric, cayenne/chilli powder and salt. Cook for 30 seconds. Add the diced eggplant and stir well to coat evenly with spices. Pour in the tin of chopped tomatoes, give it a big stir, then place the lid on and continue to cook over low-medium heat for about 10-15 minutes. Check and stir a few times to ensure it's not catching on the bottom. Turn temperature down a little if need be.
4
When the sauce has thicken and the eggplant is meltingly soft, check the seasoning once more. Serve sprinkled with coriander/cilantro leaves and steamed rice. Enjoy!

277

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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 14 ingredients. The key ingredients include: 3 1/2 pounds eggplants aubergine, 3 tablespoons ghee /vegetable oil, 1 onion medium, finely diced, 1 inch fresh ginger piece of, grated, and more.

Yes, Easy Eggplant Curry 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.

Easy Eggplant Curry

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