Eggplant Curry
A flavorful and healthy eggplant curry, perfect as a main course or side dish. This recipe is packed with nutrients and aromatic spices.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Knife
Ingredients
Vegetables
- 1 large eggplant cubed
- 1 large onion chopped
- 2 cloves garlic minced
- 1 inch ginger grated
- 1 red bell pepper chopped
- 14.5 oz diced tomatoes undrained
Spices
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 0.5 tsp chili powder adjust to taste
- 0.25 tsp garam masala
Other
- 2 tbsp vegetable oil
- 1 cup vegetable broth
- Salt and pepper to taste
- Fresh cilantro chopped, for garnish
Instructions
- Wash and cube the eggplant into approximately 1-inch pieces.
- Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5 minutes. Add minced garlic and grated ginger, and cook for another minute until fragrant.
- Add turmeric powder, cumin powder, coriander powder, and chili powder to the pot. Cook for about 1 minute, stirring continuously to prevent burning.
- Add the cubed eggplant and chopped bell pepper to the pot. Stir well to coat the vegetables with the spices.
- Pour in the diced tomatoes (undrained) and vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until the eggplant is tender.
- Stir in the garam masala and season with salt and pepper to taste. Cook for another 5 minutes.
- Garnish with fresh cilantro. Serve hot with rice, naan, or roti.
Notes
Adjust the amount of chili powder according to your spice preference. You can also add other vegetables like potatoes or peas to this curry.