Easy Eggplant Curry

Easy Eggplant Curry

Easy Eggplant Curry

45 minutes

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Details
  • Servings:   6
  • Vegan:   True
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   2 Points
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Cuisine
  • Indian
  • Asian
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
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Ingredients
  • 2 medium (800 g 1lb 12 oz) eggplants (aubergine)
  • 3 tablespoons ghee/vegetable oil
  • 1 medium onion, finely diced
  • 2 1/2 centimeters (1 inch) piece of fresh ginger, grated
  • 6 cloves garlic, crushed
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds/ground cumin
  • 1 tablespoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon cayenne or a small pinch of chilli powder
  • 1 teaspoon sea salt
  • 400 grams tin (14 oz) chopped tomatoes
Instructions

Wash eggplants and dice into 2 cm cubes.

Heat ghee/oil in a large frying pan over medium heat.

Add the onion and cook, stirring occasionally for about 10 minutes until a deep golden brown colour. (Be patient and don't be tempted to rush this stage).

Add the grated ginger, crushed garlic, fennel and cumin seeds (if using, if you are using cumin powder however, add in the next stage with the other ground spices). Cook for about 2 minutes until garlic and ginger are fragrant.

Add ground coriander, turmeric, cayenne/chilli powder and salt. Cook for 30 seconds.

Add the diced eggplant and stir well to coat evenly with spices.

Pour in the tin of chopped tomatoes, give it a big stir, then place the lid on and continue to cook over low-medium heat for about 10-15 minutes. Check and stir a few times to ensure it's not catching on the bottom. Turn temperature down a little if need be.

When the sauce has thicken and the eggplant is meltingly soft, check the seasoning once more.

Serve sprinkled with coriander/cilantro leaves and steamed rice. Enjoy!

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