Eggplant Curry w/ Coconut Milk (Vegan)
Ingredients
- 1 eggplant sliced and lightly fried in 2 tbsp oil
- 2 tbsp oil or ghee
- 7 curry leaves dried or fresh
- 1 tsp Shajeera (cumin seeds
- 4 whole chili mini optional
- 1 white onion sliced
- 1 tsp coriander powder
- 1 tsp ginger powder
- 1 tsp turmeric powder
- 1 tsp Garam Masala
- 1 tsp Pimenton
- 1 tsp Nigella seeds
- 3 garlic cloves minced
- 400 ml coconut milk
- salt & pepper to taste or half of a veggie stock cube
Instructions
- Lightly fry the sliced eggplant (1cm thick) in a pan with 2 tbsp of oil on medium heat. Keep stirring and remove after 5 minutes and place the slices on some kitchen towel paper.
- Then in the same pan add 2 tbsp of oil and fry the curry leaves, Shajeera and chili pepper.
- Fry the spices until fragrant (about 3 minutes on medium heat). Then add the rest of the ingredients: the sliced white onion, coriander powder, ginger powder, turmeric powder, Garam Masala, Pimenton, Nigella seeds and minced garlic cloves. Cook for a couple of more minutes and until the onions are softened.
- Then add the coconut milk, fried eggplant slices and season with salt & pepper. Cover with a lid and let it simmer for 10-15 minutes on a low heat or until you have the perfect texture.
- Garnish with a dollop of yoghurt and fresh coriander and serve with roti, naan or rice.If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!