Eggplant Curry

This hearty and balanced curry will satisfy any appetite.

0
Servings

  • 2 Tbsp butter

  • 1 onion

  • 2 Tbsp ginger, minced

  • 1 tsp mustard seed

  • 1 tsp ground cumin

  • 2 tsp coriander powder

  • 1 eggplant, cubed

  • 1 can coconut milk

  • 3 cloves garlic, pressed

  • 2 Tbsp sugar

  • 1 cup tomato paste

  • salt to taste

  • ½ cup chopped cilantro

Instructions

1. Sauté onion in butter until tender.
2. Add ginger, mustard, cumin, coriander, and salt. Cook until lightly browned.
3. Stir in coconut milk, garlic, sugar, and tomato paste and stir to combine. Add eggplant and stir.
4. Add additional water if the mixture looks too thick. Simmer until eggplant is tender, about 20 minutes.
5. Stir in cilantro. Serve over brown rice.