Description
A rich and flavorful Eggplant Coconut Curry featuring tender eggplant cubes simmered in creamy coconut milk and aromatic spices. This comforting vegetarian dish is perfect for a wholesome meal and garnished with fresh cilantro for a burst of freshness.
Ingredients
Scale
Vegetables
- 2 medium eggplants, diced into 1-inch cubes
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
Spices & Flavorings
- 2 tbsp curry powder
Liquids & Oils
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp vegetable oil
Garnish
- Fresh cilantro, chopped for serving
Instructions
- Prepare the ingredients: Dice the eggplants into 1-inch cubes, chop the onion, mince the garlic, and grate the fresh ginger. This preparation ensures even cooking and that all flavors are well incorporated.
- Sauté aromatics: Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes. Then add the minced garlic and grated ginger and continue sautéing for another 2 minutes until fragrant.
- Cook the eggplant and add spices: Add the diced eggplant to the skillet and cook, stirring often, until the eggplant begins to soften, about 8 minutes. Stir in the 2 tablespoons of curry powder thoroughly to coat the vegetables and release the spices’ aroma.
- Simmer with coconut milk: Pour in the entire can of full-fat coconut milk and stir well. Reduce the heat and let the mixture simmer gently for about 10 minutes, stirring occasionally, until the curry thickens and the eggplants are fully tender.
- Garnish and serve: Remove from heat and garnish with freshly chopped cilantro before serving. This curry pairs wonderfully with steamed rice or flatbread.
Notes
- For a spicier curry, consider adding chili powder or fresh chopped chilies with the garlic and ginger.
- If you prefer a lighter dish, use light coconut milk instead of full-fat.
- To make the curry vegan and gluten free, ensure your curry powder does not contain any additives with gluten.
- Eggplants can absorb a lot of oil, so using a non-stick pan or adjusting oil quantity helps control fat content.
