Easy Aubergine Curry Recipe
A quick and delicious aubergine curry, perfect for a weeknight dinner.
Rate This Yum
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1 large eggplant Cube the eggplant before cooking.
- 1 can coconut milk Use full-fat for richer flavor.
- 1 cup chopped tomatoes Fresh or canned is fine.
- 1 tbsp curry powder Adjust to taste for spiciness.
- 1 tbsp olive oil For sautéing the vegetables.
- 1 tsp garlic Minced fresh or from a jar.
- 1 tsp ginger Freshly grated for the best flavor.
- 1 cup spinach Use fresh or frozen.
- 0.5 cup onion Chopped.
Instructions
Preparation Steps
- Heat olive oil in a large skillet over medium heat.
- Add chopped onions and sauté until translucent, about 5 minutes.
- Stir in minced garlic and grated ginger; cook for another minute.
- Add cubed eggplant and cook until slightly soft, roughly 7 minutes.
- Mix in chopped tomatoes and curry powder, stirring well.
- Pour in coconut milk and bring to a gentle simmer.
- Add spinach and let it wilt, about 2 minutes.
- Serve hot, garnished with your favorite herbs if desired.
Notes
This dish pairs well with rice or naan. For extra heat, add some chili flakes.