Curried Eggplant in Tomato Sauce |
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Prep Time: 3 Minutes Cook Time: 30 Minutes |
Ready In: 33 Minutes Servings: 4 |
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Aubergines are an important vegetable in Indian households. Here is a very tastey and easy dish to prepare. This makes enough for four people as a side dish to accompany a meat or fish curry. Ingredients:
1 large aubergine, cubed |
2 tablespoons oil |
1 onion, sliced |
2 garlic cloves, chopped |
1/2 teaspoon ground ginger |
1/2 teaspoon cumin powder |
2 teaspoons coriander powder |
1/2 teaspoon chili powder |
1/2 teaspoon turmeric |
3 teaspoons tomato paste |
1 (14 ounce) can coconut milk |
1 tomato, diced |
salt |
Directions:
1. Heat the oil in a pot and fry the onion till light golden colour.
2. Add the spices, cook for 2 minutes.
3. Add the tomato paste, stir in the coconut milk. Cook to form a gravy.
4. Add the aubergine, and tomato, stir into the gravy, reduce heat to medium and cook till aubergine is tender. About 30 minutes.
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