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Buttery-tender Eggplant Curry

Experience the luxurious blend of tender eggplant simmered in a delightful coconut curry sauce, perfect for busy evenings or family gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Indian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium eggplants, cut into cubes
  • 2 tablespoons butter Can substitute with olive oil or ghee
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • 1 can coconut milk
  • to taste null Salt
  • to garnish null Fresh cilantro

Method
 

Preparation
  1. Cube your eggplants into bite-sized pieces to allow them to soak up the curry flavors.
Sautéing Aromatics
  1. In a large pot over medium heat, melt the butter. Add the chopped onions and sauté until translucent, about 3-5 minutes.
  2. Add the minced garlic and grated ginger, stirring for an additional 1-2 minutes until fragrant.
Cooking the Curry
  1. Toss in the cumin seeds, coriander powder, and turmeric. Stir until well combined.
  2. Carefully add the cubed eggplants, ensuring they are coated in the spices.
  3. Pour in the coconut milk and stir everything together. Season with salt to taste. Bring the mixture to a gentle simmer.
  4. Cover the pot and let it cook for 20 minutes, stirring occasionally. The eggplants should become buttery-tender, absorbing all those wonderful flavors.
Finishing Touches
  1. Once cooked, taste and adjust the seasoning if necessary. Serve hot, garnished with fresh cilantro.

Notes

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days, or frozen for up to 3 months. When reheating, defrost overnight and reheat on low heat, stirring frequently.