Creamy Eggplant Curry
Being Indian, there is one thing that is a staple in my diet. And that is a nice, warm, spicy curry!
Most curries that are creamy often come with heavy dairy based products. Now being a skin health advocate and being someone who has struggled with her own skin issues, I try to avoid dairy as much as possible.
So, I came up with this recipe for all my curry-loving, dairy-avoiding patients.
The good thing about this curry is that you can make the base and add ANYthing to it. Chickpeas, mushrooms, mixed vegetables, whatever your heart desires.
I chose eggplants to add that extra protein and because I had them leftover in the fridge.
Here is the recipe:
What you need:
Serving size – 2
- 1 tablespoon of oil
- 1/2 eggplant peeled and diced
- 2 cups water
- 1 teaspoon salt
- 1 can organic coconut milk
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 2 teaspoon cayenne pepper (or less if you want it to be less spicy)
- 1 medium onion diced
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- Salt to taste
- Handful of chopped cilantro
- In the first pan, add oil and eggplants. Fry for 20 seconds and add in the water and salt
- Let them boil until the eggplant pieces are soft
- In the second pan heat oil on medium heat
- Once the oil is heated add in cumin seeds
- Once the cumin seeds start crackling add in onions, garlic and ginger
- Fry till the onions are clear or golden brown
- Add in the coconut milk from the can. Add in all the spices and salt and let it boil.
- Strain the eggplant once its done and add the cooked pieces to the curry.
- Let it simmer for 2 minutes.
- Take off the stove and garnish with cilantro.
- Dont forget to sprinkle it with health and love.
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