A delicious and creamy dish featuring tender eggplant cooked in rich coconut milk with a blend of aromatic spices. Perfect as a main course or a side dish.
Preparation time
15min
Cooking time
25min
Ingredients
4 Servings
- 0.5 cup cilantro
- 400 ml coconut milk
- 1 tbsp curry powder
- 2 eggplant
- 3 garlic cloves
- 1 tbsp ginger
- 1 onion
- 1 tsp salt
- 2 tomato
- 0.5 tsp turmeric powder
- 2 tbsp vegetable oil
Directions
Step 1
Cut the eggplants into cubes and set aside.
Step 2
Heat the vegetable oil in a large pan over medium heat.
Step 3
Add the chopped onion and sauté until translucent.
Step 4
Add the minced garlic and grated ginger, and cook for another minute.
Step 5
Stir in the curry powder and turmeric powder, and cook for 30 seconds to release the flavors.
Step 6
Add the chopped tomatoes and cook until they soften.
Step 7
Add the eggplant cubes and mix well to coat them with the spices.
Step 8
Pour in the coconut milk and bring to a simmer.
Step 9
Cook on low heat for about 20-25 minutes, until the eggplants are tender.
Step 10
Season with salt to taste.
Step 11
Garnish with chopped cilantro before serving.