Creamy Coconut Eggplant Curry
Creamy Coconut Eggplant Curry
Ingredients
Serves 4
1 large eggplant, cubed
3 tablespoons coconut oil (or olive oil)
2 teaspoons cumin seeds
1 tablespoon mustard seeds
1-inch piece fresh ginger, peeled and grated
3 garlic cloves, minced
1 teaspoon red pepper flakes
1 medium onion, finely chopped
1 teaspoon fine grain sea salt
2 teaspoons garam masala
1 tablespoon tomato paste
1 (13.5 oz / 400 ml) can full fat coconut milk (I used BPA-free Natural Value)
Chopped cilantro
Directions
Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat.
When it’s sizzling hot, add eggplant cubes and saute’ for about 6 to 8 minutes, stirring every now and then. Once eggplant cubes have browned, transfer them to a plate. Set aside.
Return the skillet to the stove, add remaining tablespoon of coconut oil and heat over medium-high heat. Add cumin seeds and mustard seeds, cover with a lid and let them pop for about 30 seconds to 1 minute.
Lower the heat, and add garlic, ginger and red pepper flakes. Saute’ for 2 minutes, until fragrant.
Add onion and salt and saute’ for about 8 to 10 minutes, until translucent.
Add tomato paste, coconut milk and garam masala and bring to a boil. Add eggplant cubes and cook for 10 minutes, until sauce starts to thicken.
Serve sprinkled with chopped cilantro.