Eggplant Curry
The ultimate comfort food, Eggplant Curry is creamy, rich, and packed with flavors. This easy weeknight dinner will satisfy your cravings and impress your guests. Make it tonight for a delicious experience!
Equipment
- Wooden Spoon
- Large Pot
- Chef's Knife
- Frying Pan
Ingredients
- 1 Eggplant Cubed
- 3 tablespoons Olive Oil Divided
- 2 teaspoons Cumin Seeds
- 1 tablespoon Mustard Seeds
- 1 inch Ginger Minced
- 3 cloves Garlic Minced
- 1 medium Onion Chopped
- 1 teaspoon Salt
- 2 teaspoons Garam Masala
- 1 tablespoon Tomato Paste
- 13.5 ounces Canned Coconut Milk
Instructions
- Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Once hot, add the cubed eggplant and sauté for 7 to 8 minutes, regularly stirring, until browned. Remove from the pan and set aside.
- Add the remaining olive oil and place back over medium heat. Add the cumin seeds and mustard seeds, cover the pan, and toast for 30 seconds.
- Add the minced ginger, garlic, chopped onion, and salt and cook until fragrant and the onion is translucent.
- Stir through the garam masala, tomato paste, and coconut milk and bring to a boil.
- Add the eggplant to the pan and cook everything together until the sauce thickens.
- Sprinkle with chopped cilantro and serve with yogurt or extra coconut milk.
Notes
- Storage: Allow the curry to cool completely, then transfer it to an airtight container. Stored in the fridge, this dish will last 3 to 4 days.
- Freezing: Allow the dish to cool completely, then transfer it to an airtight container and freeze for up to 6 months.
- Reheating: Transfer leftovers to a skillet over medium heat and cook, while frequently stirring, until it reaches your desired temperature. You can also microwave the leftovers in 30-second intervals, stopping to stir between each.