Aubergine Curry
Total Time
32 minutes
Prep Time
5 minutes
Cook Time
27 minutes
Rating
4.85 out of 5 stars
(166)
Ingredients
4 servings
- 2 tablespoons coconut or avocado oil
- 2 aubergines (eggplants) (cut into 1" cubes)
- 1 white or yellow onion (diced)
- 6 garlic cloves (minced)
- 1/2" knob fresh ginger root (grated or minced)
- 2 tablespoons tomato paste
- 1 tablespoon curry powder
- 1 tablespoon coconut sugar (or sweetener of choice)
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ¼ teaspoon red chili flakes (optional)
- 1 13.5-ounce can full fat coconut milk
- 1 13.5-ounce can water (I simply fill the coconut milk can with water!)
- 2 tablespoons fresh cilantro (chopped)
- sea salt or pink salt (to taste)
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Preparation
Step 1
Saute eggplant.
Step 2
In a large pot or pan heat oil over medium-high heat. Add aubergine/eggplant. Saute for 7 minutes. Set aubergine/eggplant aside.
Step 3
Saute onion, ginger and garlic.
Step 4
To the same pan add garlic, ginger and onion. Saute for 5 minutes.
Step 5
Add spices.
Step 6
Return the eggplant to the pan. Add tomato paste, curry powder, coconut sugar, cumin seeds, coriander, garam masala and red chili flakes. Stir until all is well incorporated.
Step 7
Add coconut milk and bring to a simmer.
Step 8
Add coconut milk and water. Turn heat to high, bring to a boil, then reduce to a simmer. Simmer for 15 minutes or until a nice creamy consistency is achieved.
Step 9
Stir in cilantro sugar, and salt.
Step 10
Turn off heat and stir in cilantro. Salt to taste.
Step 11
Serve and enjoy!
Step 12
Save recipe for the next time?
