Eggplant Curry with Coconut Milk Recipe

Ingredients:

• 1 large eggplant, peeled and cut into cubes
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tsp ginger, minced
• 2 tbsp vegetable oil
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp chili powder
• 1 can (400ml) coconut milk
• Salt and pepper to taste

Instructions:

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the onion and cook for 2-3 minutes until softened.
3. Add the garlic and ginger and cook for another minute.
4. Add the cumin, coriander, turmeric, and chili powders and cook for another minute until fragrant.
5. Add the eggplant cubes and stir well to coat them in the spices.
6. Add the can of coconut milk and stir well.
7. Reduce the heat to low and simmer for 15-20 minutes until the eggplant is cooked through and the sauce has thickened.
8. Season with salt and pepper to taste.

Serving Suggestions:

• Serve the Eggplant Curry with Coconut Milk over rice or with naan bread.
• Garnish with fresh cilantro and sliced chilies if desired.

Verdict:

This Eggplant Curry with Coconut Milk is a delicious and flavorful vegetarian dish that is easy to prepare. The combination of spices and coconut milk creates a thick and creamy sauce that is perfect for spooning over rice or soaking up with naan bread. The eggplant becomes tender and flavorful, making it a perfect vessel for the curry sauce. This dish is sure to become a family favorite!