Easy Eggplant Curry
The recipe Easy Eggplant Curry can be made in roughly 45 minutes. One serving contains 139 calories, 3g of protein, and 8g of fat. This recipe serves 6. For 95 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. It works well as a hor d'oeuvre. It is a very affordable recipe for fans of Indian food. 14 people were glad they tried this recipe. Head to the store and pick up tomatoes, centimeters piece of ginger, cumin seeds/ground cumin, and a few other things to make it today. It is brought to you by Foodista. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. Overall, this recipe earns a solid spoonacular score of 51%. Similar recipes include Easy Eggplant Curry, Easy Eggplant Curry, and Easy Eggplant Curry.
Ingredients
(800 g 1lb 12 oz) eggplants (aubergine)
2 medium (800 g 1lb 12 oz) eggplants (aubergine)
ghee/vegetable oil
3 tablespoons ghee/vegetable oil
onion, finely diced
1 medium onion, finely diced
1/2 centimeters (1 inch) piece of fresh ginger, grated
2 1/2 centimeters (1 inch) piece of fresh ginger, grated
garlic, crushed
6 cloves garlic, crushed
fennel seeds
1 teaspoon fennel seeds
cumin seeds/ground cumin
1 teaspoon cumin seeds/ground cumin
ground coriander
1 tablespoon ground coriander
ground turmeric
1/2 teaspoon ground turmeric
cayenne or a small pinch of chilli powder
1/2 teaspoon cayenne or a small pinch of chilli powder
sea salt
1 teaspoon sea salt
400 grams tin chopped tomatoes
400 grams tin (14 oz) chopped tomatoes