Craving Indian-inspired cuisine? Try out this easy vegetarian eggplant, green pea coconut curry that can be ready in less than hour! Serve this mouthwatering vegetable curry over a bed of warm rice and top with fresh cilantro!
Eggplant Curry
Description
The best Eggplant Coconut Curry can come from your own kitchen! No joke! You'll quickly come to find that you don't need take out to enjoy a delicious warm and comforting bowl of curry that packs a punch.
Ingredients
Instructions
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Preparation
Bring 2 cups of water to boil in a pot on the stove. Add 1 cup of rice and bring to a simmer. Cover and simmer for 20 minutes.
While rice is cooking, dice the eggplant into bite-sized cubes.
Finely chop the onion, chop tomatoes, mince garlic, and grate the ginger.
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Sauteing the Aromatics
Heat oil in a pan over medium heat. Add cumin seeds and mustard seeds. Allow them to splutter. Add chopped onions and sauté until they become golden brown.
Add minced garlic, grated ginger. Sauté for another minute.
Add ground turmeric, ground coriander, cumin powder and salt. Stir well to combine the spices.
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Combining Ingredients
Add the diced eggplant to the pan. Mix well to coat the eggplant with the spices. Add chopped tomatoes to the pan. Mix and cook until the tomatoes become soft and the oil starts to separate. Reduce the heat to low, cover the pan, and let the curry simmer for about 15 minutes or until the eggplant is fully cooked and tender.
Once the eggplant is cooked, add garam masala and coconut milk. Cook for an additional 2 minutes.
Garnish with fresh cilantro (coriander leaves).
