Eggplant Curry With Shrimp Recipe

Name: Eggplant Curry With Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant, large; 1 onion, medium, chopped; 1/2 red bell pepper, diced; 1 1/4 teaspoon cumin seeds; 1/2 teaspoon tumeric; 1/4 teaspoons garlic, minced; 1 can tomatoes, diced; 2 teaspoon ginger paste; 1/4 teaspoon red chili pepper flakes; 2 teaspoon Sambal hot sauce; 1 can chickpeas; 1/2 cup veggie broth or water; 1/4 cup Parsley; 1/4 teaspoon garam masala; 12 shrimp

Servings: persons

1 eggplant, large
1 onion, medium, chopped
1/2 red bell pepper, diced
1 1/4 teaspoon cumin seeds
1/2 teaspoon tumeric
1/4 teaspoons garlic, minced
1 can tomatoes, diced
2 teaspoon ginger paste
1/4 teaspoon red chili pepper flakes
2 teaspoon Sambal hot sauce
1 can chickpeas
1/2 cup veggie broth or water
1/4 cup Parsley
1/4 teaspoon garam masala
12 shrimp

1
Preheat oven to 400Prick eggplant with a fork and bake for 40-45 minutes
2
remove from oven and set aside
3
When cooled peel and chop the eggplant flesh.
4
heat a non stick skillet. add the onion and cook until in begint to turn golden.
5
add bell peppers and cook for a few more minutes.
6
clear a spot in the middle of the pan and sprinkle the cumin seeds directly on the hot surface. Stir and toast them for about 1 minute, until the become fragrant.
7
and sambal hot sauce.
8
Add eggplant and cook over med. heat, pressing eggplant with the back of a spoon to break up large pieces, for about 10 minutes.
9
Add the chickpeas and enought broth or water or chickpeas cooking liquiid to keep the mixutre moist, cover tightly and turn the heat down to low. Cook for at leat 15 minutes, stirring periodically until the sauce has thickened and the flavor have blended. You can hold this for as long as 45 minutes.
10
Just before serving, add the parsley and garam masala and salt to taste.
11
Serve with rice or indian bread

515

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 15 ingredients. The key ingredients include: 1 eggplant, large, 1 onion, medium, chopped, 1/2 red bell pepper, diced, 1 1/4 teaspoon cumin seeds, and more.

Yes, Eggplant Curry With Shrimp falls under the Seafood 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 With Shrimp

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