Eggplant Curry

Name: Eggplant Curry
Cook time: 6 h
Total time: 6 h
Yield: 4 servings
Cuisine: Indian
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

“If you want to add more gluten free, lacto ovo vegetarian, and primal recipes to your repertoire, Eggplant Curry might be a recipe you should try. For $2.77 per serving, you get a hor d'oeuvre that serves 4. One portion of this dish contains about 11g of protein, 14g of fat, and a total of 266 calories. 2 people have tried and liked this recipe. If you have ground coriander, garlic, eggplants, and a few other ingredients on hand, you can make it. This recipe is typical of Indian cuisine. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 6 hours. All things considered, we decided this recipe deserves a spoonacular score of 62%. This score is good. If you like this recipe, take a look at these similar recipes: Eggplant Curry, Eggplant Curry, and Curry Eggplant.”

total: 6 h
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Cayenne pepper¼ tsp
Coconut milkseparated1 cup
Cumin2 tbsp
Eggplantspeeled and chopped into ½” peices2
Garlicminced6 cloves
Gingerpeeled and finely chopped1
Greek yogurt1 cup
Ground coriander1 tbsp
Heirloom tomatoeslarge, diced2 large
Pepper flakes1 tsp
Salt4 servings
Turmeric2 tsp
Onionsfinely chopped2

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 6 h

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.