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:

 

WATCH THE VIDEO VERSION HERE

 

What you need:

Serving size – 2

Pan 1:

• 1 tablespoon of oil
• 1/2 eggplant peeled and diced
• 2 cups water
• 1 teaspoon salt

 

Pan 2:

• 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

 

Directions:

• 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.

 

Enjoy!

 

 

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