Eggplant curry with coconut rice
Prepare a flavorful eggplant curry with coconut rice using fresh vegetables, spices, and coconut milk for a rich taste.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Eggplant | 3 | Count |
| Coconut Milk | 400 | Milliliters |
| Onion | 2 | Count |
| Garlic | 4 | Clove |
| Ginger | 1 | Inch |
| Curry Powder | 2 | Tbsp |
| Cumin Seeds | 1 | Tsp |
| Coriander Powder | 1 | Tbsp |
| Turmeric Powder | 1 | Tsp |
| Salt | 1 | Tsp |
| Vegetable Oil | 3 | Tbsp |
| Basmati Rice | 2 | Cup |
| Water | 2.5 | Cup |
| Coconut Flakes | 0.5 | Cup |
| Fresh Cilantro | 1 | Bunch |
| Lime | 1 | Count |
Instructions
- Heat vegetable oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
- Add chopped onions, garlic, and ginger. Sauté until onions are translucent.
- Stir in curry powder, coriander powder, and turmeric powder. Cook for 1 minute to release flavors.
- Add cubed eggplant and salt. Stir well to coat the eggplant with spices.
- Pour in coconut milk and bring to a simmer. Cover and cook for 20 minutes or until eggplant is tender.
- Meanwhile, in a separate pot, combine rinsed basmati rice, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes.
- Once rice is cooked, fluff with a fork and stir in toasted coconut flakes.
- Serve eggplant curry over coconut rice, garnished with fresh cilantro and lime wedges.
Prep
- Rinse and soak basmati rice for 30 minutes before cooking.
Kitchen equipment
Toaster or Oven For Toasting Coconut FlakesLarge Pan With LidRice Cooker or Pot With Lid