Name: Eggplant Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 Eggplant (Cubed into 1-inch pieces); 1 Onion (Yellow or white onion); 2 cloves Garlic (Freshly minced); 1 inch Ginger (Freshly grated); 1 Bell pepper; 1 cup Tomatoes (Diced); 1 teaspoon Turmeric powder; 1 teaspoon Cumin powder; 1 teaspoon Coriander powder; 0.5 teaspoon Chili powder (Adjust to your spice preference); 0.5 teaspoon Garam masala; 2 tablespoons Olive oil; 1 cup Vegetable broth (Low sodium); 0.25 cup Cilantro (Freshly chopped); 0 Salt and pepper

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Eggplant Curry

A flavorful and healthy eggplant curry, perfect as a main course or side dish.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course, Side Dish

Servings 4 servings

Calories 250 kcal

Equipment

1 Large pot or Dutch oven
1 Cutting board
1 Knife

Ingredients

Vegetables

1 Eggplant Cubed into 1-inch pieces
1 Onion Yellow or white onion
2 cloves Garlic Freshly minced
1 inch Ginger Freshly grated
1 Bell pepper
1 cup Tomatoes Diced

Spices

1 teaspoon Turmeric powder
1 teaspoon Cumin powder
1 teaspoon Coriander powder
0.5 teaspoon Chili powder Adjust to your spice preference
0.5 teaspoon Garam masala

Other

2 tablespoons Olive oil
1 cup Vegetable broth Low sodium
0.25 cup Cilantro Freshly chopped
Salt and pepper

Instructions

Wash and chop the eggplant, onion, bell pepper, and tomatoes. Mince the garlic and grate the ginger. Measure out the spices.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and grated ginger and sauté for another minute until fragrant.
Add the turmeric powder, cumin powder, coriander powder, and chili powder to the pot. Stir well and cook for about 1 minute, allowing the spices to toast and release their aroma.
Add the cubed eggplant, chopped bell pepper, and diced tomatoes to the pot. Stir well to coat the vegetables with the spices. Season with salt and pepper to taste.
Pour in the vegetable broth or water. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the eggplant is tender and cooked through. Stir occasionally to prevent sticking.
Stir in the garam masala. Taste and adjust seasoning as needed. Garnish with fresh cilantro. Serve hot with rice, naan, or roti.

Notes

For a richer flavor, you can add a can of coconut milk during the simmering process.
Adjust the amount of chili powder to your preferred level of spiciness.
This curry tastes even better the next day, as the flavors have had time to meld together.