COCONUT EGGPLANT CURRY
Caramalized, roasted eggplant in a rich coconut curry. With curry leaves, chillies, garlic and a big hit of lime.
Serves 4-5
Total Time : 1 hour | Total Active Time: 40 min.
Coconut Eggplant Curry
Yield: 4
Prep time: 15 MinCook time: 25 MinInactive time: 30 MinTotal time: 1 H & 10 M
Ingredients
Roasted Eggplant
- 1 lb eggplant (8 small eggplants, quartered into wedges, or 1-2 larger eggplants cut into 1-inch cubes)
- 2 tbsp neutral oil
- ½ tsp turmeric
- 1 tsp chilli powder
- ½ tsp salt
Coconut Curry
- 2 tbsp Oil
- 1 tsp mustard seeds
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 2 curry leaf sprigs
- 2 Thai chillies, slit
- 5 garlic cloves, roughly chopped (~1 tbsp)
- 1 large red onion, finely diced (~1 cup)
- 2 medium tomatoes, finely chopped (~1 cup)
- 1 tsp chili powder
- ½ tsp turmeric powder
- 1/2 cup Coconut milk
- Salt, to taste
- juice of 1 lime
- 2 tbsp cilantro, roughly chopped (optional)
Instructions
- Preheat the oven to 450°F (230°C). Toss the eggplant with 2 tbsp oil, 1 tsp chilli powder, ½ tsp salt and ½ tsp turmeric. Once well coated, spread the eggplant evenly onto a baking tray and roast for 25-30 minutes, flipping halfway.
- (Make sure your garlic and onions are ready to go before you start this step!)
- Heat 2 tbsp oil in a medium pan over medium heat. Once the oil is warm, add 1 tsp mustard seeds, 1 tsp fennel seeds and 1 tsp cumin seeds. (See Note 1)
- Once the mustard seeds begin to pop (after about 30 seconds to 1 minute) , add 2 split chillies and the leaves from 2 curry sprigs. The curry leaves will make the oil splutter so give it a quick mix and step back.
- Once the oil stops spluttering, add your chopped garlic. Fry for 30 seconds, stirring often, before adding in your diced onions and cooking for 5 minutes until everything becomes soft.
- Add your chopped tomatoes, 1 tsp chilli powder, ½ tsp turmeric and a pinch of salt. Stir to combine, then cover with a lid and cook for 10 minutes, stirring often. Lower the heat if the mixture is sticking to the bottom of the pan.
- Stir in the ½ cup coconut milk, simmer for a minute, then add the roasted eggplant.
- Simmer, uncovered for 3-5 minutes, allowing the eggplant to absorb the curry. Add water to thin it out if needed.
- Turn off the heat, squeeze in the juice of 1 lime and mix in 2 tbsp chopped cilantro. serve hot!
Notes
- If you don't have mustard or fennel seeds, you can just omit them! If you don't have cumin seeds, add 1 tsp ground cumin (or garam masala) when you're adding the chilli powder and turmeric in step 6