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.