Eggplant Coconut Curry (Vegan) @yummyyatra
𝗥𝗘𝗖𝗜𝗣𝗘
𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
• 1 medium size eggplant, cut into rounds and then halved (make sure the slices are not too thin)
• 2 tbsp neutral oil
• 1 tsp ground turmeric
• 1 tsp coriander powder
• 2 tsp cayenne (use more or less to suit your taste - I like it spicy)
• 1 can unsweetened coconut milk
• 1 serrano pepper (optional)
• Curry leaves (optional)
• 1 tsp garam masala
• Juice of 1/2 lime
• Salt, to taste
𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦
1. Heat oil in a cast iron skillet*, add the eggplant and sprinkle salt.
2. Add the ground turmeric, ground coriander, cayenne, 1/4 cup water, and stir fry on medium heat until the eggplant slices have wilted and are somewhat crisp. I stir fried (stirring occasionally), for 20 minutes.
3. Add serrano pepper and curry leaves, if using.
4. Remove the pan from the heat and stir in the coconut milk, then return to heat (low heat) and simmer for about 4-5 minutes.
5. Sprinkle the garam masala, adjust the seasoning, if needed.
6. Squeeze fresh lime juice just before serving with rice or any flat bread. Enjoy!
*Using a cast iron skillet for the eggplant is recommended - you can then get the right crisp texture without using too much oil.
