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From RecipeTin Eats

Eggplant Curry - South Indian Brinjal Curry

Makes
4
Ingredients
23
Rating
5.0 out of 5, from 141 ratings on RecipeTin Eats

15 things you may not have.

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Ingredients

Servings
4 servings
Amounts
  • 2 tbsp vegetable oil ((or canola))
  • 700g / 1.2 lb eggplant (aubergine) (, 2 medium (Note 1))
  • 1/2 tsp each salt and pepper
  • 3 tbsp vegetable oil ((or canola))
  • 3/4 tsp black mustard seeds ((Note 2))
  • 14 curry leaves, fresh ((Note 3))
  • 1 red onion (, quartered and thinly sliced)
  • 3 tbsp passata or tomato pulp (or canned tomato) ((Note 4))
  • 1 tbsp garlic (, grated (4 cloves approx))
  • 1 tbsp ginger (, grated (1.5cm piece approx))
  • 1 1/4 cups water
  • 3/4 tsp salt
  • 3 tbsp coconut milk (or cream, full fat (Note 5))
  • 1/4 tsp cardamom powder
  • 1/4 tsp ground clove
  • 1/4 tsp black pepper
  • 1/2 tsp chilli powder (or cayenne (NOT US Chilli Powder))
  • 4 tsp coriander powder
  • 4 tsp cumin powder
  • Basmati rice
  • Yogurt (, highly recommended)
  • Coriander/cilantro leaves (, optional)
  • Easy flatbread (as naan!) (, optional)
Shopping list

“What I'm missing” leaves off staples you almost certainly have — salt, pepper, oil, water — and anything already in your pantry.

Nutrition · per serving

Calories
250 kcal
Fat
21 g
Fiber
7 g
Sugar
8 g
Sodium
1051 mg
Protein
3 g
Carbohydrate
18 g
Saturated fat
16 g

As published by RecipeTin Eats.

The method

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Get the recipe at RecipeTin Eats (opens in a new tab)

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