Easy Eggplant Curry

The recipe Easy Eggplant Curry is ready in approximately 45 minutes and is definitely an excellent gluten free, dairy free, lacto ovo vegetarian, and vegan option for lovers of Indian food. This hor d'oeuvre has 130 calories, 3g of protein, and 8g of fat per serving. For $1.0 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe from spoonacular user ran_ron requires sea salt, vegetable oil, tomatoes, and cumin seeds. If you like this recipe, you might also like recipes such as Easy Eggplant Curry, Easy Eggplant Curry, and Easy Eggplant Curry.

Servings: 6

 

Ingredients:

2 medium (800 g 1lb 12 oz) eggplants (aubergine)

3 tablespoons ghee/vegetable oil

1 medium onion, finely diced

2 1/2 centimeters (1 inch) piece of fresh ginger, grated

6 cloves garlic, crushed

1 teaspoon fennel seeds

1 teaspoon cumin seeds/ground cumin

1 tablespoon ground coriander

1/2 teaspoon ground turmeric

1/2 teaspoon cayenne or a small pinch of chilli powder

1 teaspoon sea salt

400 grams tin (14 oz) chopped tomatoes

Equipment:

frying pan

Cooking instruction summary:

Wash eggplants and dice into 2 cm cubes. Heat ghee/oil in a large frying pan over medium heat. Add the onion and cook, stirring occasionally for about 10 minutes until a deep golden brown colour. (Be patient and don't be tempted to rush this stage). Add the grated ginger, crushed garlic, fennel and cumin seeds (if using, if you are using cumin powder however, add in the next stage with the other ground spices). Cook for about 2 minutes until garlic and ginger are fragrant. Add ground coriander, turmeric, cayenne/chilli powder and salt. Cook for 30 seconds. Add the diced eggplant and stir well to coat evenly with spices. Pour in the tin of chopped tomatoes, give it a big stir, then place the lid on and continue to cook over low-medium heat for about 10-15 minutes. Check and stir a few times to ensure it's not catching on the bottom. Turn temperature down a little if need be. When the sauce has thicken and the eggplant is meltingly soft, check the seasoning once more. Serve sprinkled with coriander/cilantro leaves and steamed rice. Enjoy!

 

Step by step:


1. Wash eggplants and dice into 2 cm cubes.

2. Heat ghee/oil in a large frying pan over medium heat.

3. Add the onion and cook, stirring occasionally for about 10 minutes until a deep golden brown colour. (Be patient and don't be tempted to rush this stage).

4. Add the grated ginger, crushed garlic, fennel and cumin seeds (if using, if you are using cumin powder however, add in the next stage with the other ground spices). Cook for about 2 minutes until garlic and ginger are fragrant.

5. Add ground coriander, turmeric, cayenne/chilli powder and salt. Cook for 30 seconds.

6. Add the diced eggplant and stir well to coat evenly with spices.

7. Pour in the tin of chopped tomatoes, give it a big stir, then place the lid on and continue to cook over low-medium heat for about 10-15 minutes. Check and stir a few times to ensure it's not catching on the bottom. Turn temperature down a little if need be.

8. When the sauce has thicken and the eggplant is meltingly soft, check the seasoning once more.

9. Serve sprinkled with coriander/cilantro leaves and steamed rice. Enjoy!


Nutrition Information:

Quickview
130k Calories
2g Protein
7g Total Fat
15g Carbs
9% Health Score
Limit These
Calories
130k
7%

Fat
7g
12%

  Saturated Fat
5g
36%

Carbohydrates
15g
5%

  Sugar
8g
9%

Cholesterol
0.0mg
0%

Sodium
399mg
17%

Get Enough Of These
Protein
2g
6%

Manganese
0.57mg
29%

Fiber
6g
26%

Vitamin C
15mg
18%

Potassium
584mg
17%

Vitamin A
640IU
13%

Vitamin B6
0.25mg
13%

Vitamin K
12µg
12%

Folate
47µg
12%

Copper
0.2mg
10%

Magnesium
38mg
10%

Vitamin E
1mg
8%

Vitamin B3
1mg
8%

Phosphorus
70mg
7%

Vitamin B1
0.11mg
7%

Iron
1mg
6%

Vitamin B5
0.53mg
5%

Vitamin B2
0.08mg
5%

Calcium
44mg
4%

Zinc
0.51mg
3%

Selenium
1µg
2%

covered percent of daily need
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