Eggplant Curry Recipe

Name: Eggplant Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: clarified butter; 12 boiling onions, blanched and peeled; 10 okra pods, halved; 1 -2 medium Japanese eggplant, halved and cut in diagonal chunks; 2 medium carrots, peeled and cut in diagonal chunks; 1 1/2 lbs tomatoes, diced; SAUCE; 1 diced onion; 1 1/2 tablespoons curry; 2 crushed garlic cloves; 1 tablespoon crushed gingerroot; 1 (12 ounce) can coconut milk

Servings: persons

clarified butter
12 boiling onions, blanched and peeled
10 okra pods, halved
1 -2 medium Japanese eggplant, halved and cut in diagonal chunks
2 medium carrots, peeled and cut in diagonal chunks
1 1/2 lbs tomatoes, diced
SAUCE
1 diced onion
1 1/2 tablespoons curry
2 crushed garlic cloves
1 tablespoon crushed gingerroot
1 (12 ounce) can coconut milk

1
Clarify butter by placing a 1/4 stick of butter in the microwave for 1 minute.
2
Scoop the foam off the top, and use the clear, golden top to saute your veggies with, and discard the milky substance on the bottom.
3
Saute veggies in this order, one at a time, then place the veg in a large bowl you've conveniently placed near the stove.
4
In a heated pan, pour in one tbsp of butter, add a bit with each new veggie:
5
Onions, two minutes.
6
Okra, 4-5 minutes.
7
Eggplant, 6 minutes - should be a bit browned on skinless sides.
8
Carrots, 3 minutes, adding the tomatoes to them for another minute or two.
9
Scoop out carrot & tomato mixture, leaving any juice behind.
10
Add diced onion, garlic & ginger into saute pan with another tbsp of butter (or ghee - same thing), saute for about five minutes.
11
Add curry into mixture and stir around for a bit.
12
Pour in coconut milk.
13
Then add the veggies and let them bubble around for about ten minutes.
14
Add salt to taste, and extra cayenne to make your curry spicier.
15
Serve with hot basmati rice.

276

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 12 ingredients. The key ingredients include: clarified butter, 12 boiling onions, blanched and peeled, 10 okra pods, halved, 1 -2 medium Japanese eggplant, halved and cut in diagonal chunks, and more.

Yes, 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.

Eggplant Curry

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