Eggplant Curry
Soft eggplant simmered in an aromatic curry sauce with garam masala, garlic, and ginger. Served over rice or with flatbread, with vegetables and protein swapped to suit preference.
Ingredients
Method
Cut eggplant into 1-inch cubes. Dice the onion and mince the garlic and ginger. Prepare your chosen protein and additional vegetable.
Heat coconut oil in a large pot over medium heat. Add diced onion and sauté for 5 minutes until softened.
Add minced garlic and ginger, cook for 1 minute, stirring constantly, until fragrant.
Stir in garam masala and cook for 30 seconds to bloom the spices.
Add eggplant cubes and stir to coat with the spiced oil. Cook for 3–4 minutes.
Pour in canned tomatoes and vegetable broth. Bring to a simmer, then reduce heat to low-medium.
Simmer for 15 minutes, uncovered, until eggplant is tender. Stir occasionally.
Stir in your chosen protein and additional vegetable. Cook for 8–10 minutes until the protein is cooked through and vegetables are tender.
Season with salt and black pepper to taste.
Ladle curry over cooked rice or serve alongside flatbread. Garnish with fresh cilantro.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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