Creamy Aubergine (Eggplant) Curry
Total Time
32 min
Prep Time
5 min
Cook Time
27 min
Rating
0 out of 5 stars
(0)
Ingredients
Yields 4
- coconut or avocado oil
- aubergines (eggplants)
- onion
- garlic cloves
- ginger root
- tomato paste
- curry powder
- coconut sugar
- cumin seeds
- ground coriander
- garam masala
- red chili flakes
- full fat coconut milk
- water
- fresh cilantro
- sea salt or pink salt
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Preparation
Step 1
In a large pot or pan heat oil over medium-high heat. Add aubergine/eggplant. Saute for 7 minutes. Set aubergine/eggplant aside.
Step 2
To the same pan add garlic, ginger and onion. Saute for 5 minutes. Return the eggplant to the pan.
Step 3
Add tomato paste, curry powder, coconut sugar, cumin seeds, coriander, garam masala and red chili flakes.
Step 4
Add coconut milk and water. Turn heat to high, bring to a boil, then reduce to a simmer.
Step 5
Simmer for 15 minutes or until a nice creamy consistency is achieved.
Step 6
Turn off heat and stir in cilantro. Salt to taste.
Step 7
Serve and enjoy!
Step 8
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Chef's notes
It's really hard to convey just how delicious this is in words alone! The texture and flavors meld into something perfectly balanced and perfectly crave-able!
