Eggplant Curry w/ Tamarind & Mint
The recipe Eggplant Curry w/ Tamarind & Mint can be made in roughly 45 minutes. This recipe serves 2 and costs $1.88 per serving. One portion of this dish contains around 4g of protein, 15g of fat, and a total of 235 calories. 20 people have tried and liked this recipe. It is brought to you by Veggie Num Num. It is a budget friendly recipe for fans of Indian food. Head to the store and pick up tamarind paste, cumin seeds, mustard seeds, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. All things considered, we decided this recipe deserves a spoonacular score of 88%. This score is great. If you like this recipe, you might also like recipes such as Chickpean and Eggplant Curry with Mint Chutney, Easy Tamarind Eggplant (Aubergine), and Stir-Fried Tamarind Eggplant.
Servings: 2
Ingredients:
1 tsp coriander (cilantro) seeds
1 tsp cumin seeds
1 large eggplant (aubergine)
½ tsp fennel seeds
2 Tbs fresh mint leaves, roughly chopped
1 garlic clove, diced
½ tsp mustard seeds
¼ tsp nutmeg
2 Tbs ghee or peanut oil
¼ tsp black pepper corns
1 red chilli, diced
¼ tsp rock salt
1 Tbs tamarind paste
¾ cup crushed tomato, fresh or bottled
1 tsp turmeric
½ cup water
Equipment:
oven
frying pan
baking pan
grill
Cooking instruction summary:
Bake for 20 minutes until the skin has wrinkled and the eggplant is soft to touch. Remove from the oven and set aside to cool.Grind the spices to form a dry paste.Heat the oil in a large heavy based fry pan; add the ground spices and cook until fragrant, add the garlic and chilli, cook for a further 1-2 minutes. Add the crushed tomatoes and water and bring to the boil.Meanwhile chop the cooled eggplant into 1-2cm cubes.Add the eggplant to the sauce, season with tamarind paste (to taste), reduce heat to low and simmer for 15-20 minutes.Add the fresh mint just before serving and stir through.Place the coconut and sultanas on a baking tray and roast under a medium grill for 1-2 minutes until golden.Serve the curry with steamed basmati rice, topped with coconut and sultanas. Mmmmmmmmmmm
Step by step:
1. Bake for 20 minutes until the skin has wrinkled and the eggplant is soft to touch.
2. Remove from the oven and set aside to cool.Grind the spices to form a dry paste.
3. Heat the oil in a large heavy based fry pan; add the ground spices and cook until fragrant, add the garlic and chilli, cook for a further 1-2 minutes.
4. Add the crushed tomatoes and water and bring to the boil.Meanwhile chop the cooled eggplant into 1-2cm cubes.
5. Add the eggplant to the sauce, season with tamarind paste (to taste), reduce heat to low and simmer for 15-20 minutes.
6. Add the fresh mint just before serving and stir through.
7. Place the coconut and sultanas on a baking tray and roast under a medium grill for 1-2 minutes until golden.
8. Serve the curry with steamed basmati rice, topped with coconut and sultanas. Mmmmmmmmmmm
Nutrition Information:
covered percent of daily need
