Veg
Coconut and Eggplant Curry Recipe
30 min
Total Time
10 min
Prep Time
4
Servings
455
Calories
Recipe Information
This delicious Coconut and Eggplant Curry Recipe recipe serves 4 people and takes approximately 30 min to prepare. Each serving contains 455 calories, making it a perfect choice for a satisfying meal.
Ingredients
- 🍴2 tablespoon vegetable oil
- 🍴1 clove
- 🍴1 teaspoon ginger
- 🍴1/2 teaspoon cumin seeds
- 🍴1 teaspoon turmeric
- 🍴1/2 tablespoon peanut butter
- 🍴1 eggplant/ brinjal
- 🍴1 onion
- 🍴1/2 teaspoon coriander seeds
- 🍴1/4 teaspoon chili powder
- 🍴200 ml coconut milk
- 🍴1/2 tablespoon tamarind paste
Instructions
- 🍴Take the eggplant/brinjal and cut it into large chunks. In a frying pan, heat 1 tbsp oil and saute the eggplant pieces until they become golden and tender. Once done, take out the brinjal.
- 🍴Now put chopped onions into the pan and saute until it turns golden. You may add more oil if required. Also add grated ginger, crushed garlic and cook for another minute or so. Finally, add the spices and cook for 2-3 minutes.
- 🍴Now pour in coconut milk, peanut butter and tamarind paste. Let the mixture simmer until the peanut butter is dissolved. Now toss in cooked brinjal pieces and let it simmer for around 15 minutes. Garnish with some chopped coriander and serve hot.