Eggplant Curry
Eggplant Curry requires approximately 6 hours from start to finish. This hor d'oeuvre has 266 calories, 11g of protein, and 14g of fat per serving. For $2.77 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up turmeric, pepper flakes, ginger, and a few other things to make it today. 2 people were impressed by this recipe. It is a rather cheap recipe for fans of Indian food. It is brought to you by Foodista. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. Overall, this recipe earns a solid spoonacular score of 67%. Eggplant Curry, Curry Eggplant, and Eggplant Curry are very similar to this recipe.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
¼ teaspoon cayenne pepper
1 cup coconut milk, separated
2 tablespoons cumin
2 eggplants, peeled and chopped into ½” peices
6 cloves garlic, minced
1 ginger, peeled and finely chopped
1 cup Greek yogurt
1 tablespoon ground coriander
2 large heirloom tomatoes, diced
1 teaspoon crushed red pepper flakes
Salt to taste
2 teaspoons turmeric
2 yellow onions, finely chopped
Equipment:
slow cooker
bowl
frying pan
Cooking instruction summary:
- Heat about cup of the coconut milk over medium heat in a large skilled. Saut the onion and garlic using the coconut milk as oil until soft and beginning to brown, about 12 minutes.
- Put all the eggplant and tomato into a 6-quart or larger crockpot. In a bowl, combine all spices and stir them together. Pour the coconut milk, all the spices, salt and ginger into the crock; once the onion and garlic is finished sauting, pour contents of the skillet into the crock and mix everything together. Turn crock pot on high and allow the curry to cook for 6 to 8 hours, checking it periodically to stir.
- About a half an hour before you serve the curry, add the Greek yogurt and mix it into the curry before allowing it to cook an additional 30 minutes.
- Follow directions on the back of your quinoa package (I typically do a 2:1 water to quinoa ratio and simmer for about half an hour). Serve the curry over quinoa and add a dollop of Greek yogurt on top.
Step by step:
1. Heat about cup of the coconut milk over medium heat in a large skilled. Saut the onion and garlic using the coconut milk as oil until soft and beginning to brown, about 12 minutes.Put all the eggplant and tomato into a 6-quart or larger crockpot. In a bowl, combine all spices and stir them together.
2. Pour the coconut milk, all the spices, salt and ginger into the crock; once the onion and garlic is finished sauting, pour contents of the skillet into the crock and mix everything together. Turn crock pot on high and allow the curry to cook for 6 to 8 hours, checking it periodically to stir.About a half an hour before you serve the curry, add the Greek yogurt and mix it into the curry before allowing it to cook an additional 30 minutes.Follow directions on the back of your quinoa package (I typically do a 2:1 water to quinoa ratio and simmer for about half an hour).
3. Serve the curry over quinoa and add a dollop of Greek yogurt on top.
Nutrition Information:
covered percent of daily need
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