EGGPLANT CURRY
I don't really like eggplant, but I loved this curry. I couldn't get enough of it, and two hours after eating a heaping bowl, I went back for what little was left over, and ate that. It's comfort food, and so soulful. Maybe it has something to do with the butter everything is sautéed in? This is adapted from a Bon Appetit article, and the directions are long, BUT once you get going, it's not hard to do. I used a curry mix that I like by Sadaf brands; use your favorite or make one from scratch! Enjoy!
Provided by Kirby
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Clarify butter by placing a 1/4 stick of butter in the microwave for 1 minute.
- Scoop the foam off the top, and use the clear, golden top to sauté your veggies with, and discard the milky substance on the bottom.
- Sauté veggies in this order, one at a time, then place the veg in a large bowl you've conveniently placed near the stove.
- In a heated pan, pour in one tbsp of butter, add a bit with each new veggie:.
- Onions, two minutes.
- Okra, 4-5 minutes.
- Eggplant, 6 minutes - should be a bit browned on skinless sides.
- Carrots, 3 minutes, adding the tomatoes to them for another minute or two.
- Scoop out carrot & tomato mixture, leaving any juice behind.
- Add diced onion, garlic & ginger into sauté pan with another tbsp of butter (or ghee - same thing), sauté for about five minutes.
- Add curry into mixture and stir around for a bit.
- Pour in coconut milk.
- Then add the veggies and let them bubble around for about ten minutes.
- Add salt to taste, and extra cayenne to make your curry spicier.
- Serve with hot basmati rice.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #vegetables #asian #indian #easy #vegan #vegetarian #stews #stove-top #dietary #spicy #gluten-free #egg-free #free-of-something #onions #taste-mood #equipment #presentation #served-hot
You'll also love
Bec Kearns
[email protected]I didn't have any eggplant on hand, so I substituted zucchini. It turned out just as delicious!
Tristan allred
[email protected]This recipe was a bit bland for my taste. I think I'll add some more spices next time.
maandiirshe Boqorkaceelmacaan
[email protected]I found the instructions to be a bit confusing, but the dish turned out great in the end.
Femzy Wire
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it.
Madhu Rijal
[email protected]I love this recipe! It's easy to follow and the results are always delicious.
Eliza Keller
[email protected]This is my new favorite eggplant dish! The curry sauce is so flavorful and the eggplant is cooked to perfection.
Dir Awaz
[email protected]I'm not usually a fan of eggplant, but this curry changed my mind. The eggplant was tender and flavorful, and the curry sauce was rich and creamy.
Qasim Qasim Javed
[email protected]This dish was easy to make and absolutely delicious. I loved the combination of spices and the eggplant was cooked perfectly.
Alethiea Holmes
[email protected]I've always been a fan of eggplant curry, but this recipe is by far the best I've ever tried. The addition of coconut milk gives it a creamy richness that is simply divine.
Nirvana Wright
[email protected]This eggplant curry was a hit at my dinner party! The flavors were perfectly balanced and the eggplant was cooked to perfection. I will definitely be making this dish again.