Eggplant curry with coconut milk
about the recipe
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For 4 people, this recipe contains:
2 eggplants, sliced
1 teaspoon cumin powder
1 teaspoon of garam masala
2 cm ginger root
1 teaspoon gujarati curry powder
40 cl of coconut milk
In addition, what you will need:
1 pinch of salt
1 clove of garlic
2 tablespoons of oil
½ bunch of coriander
- Peel then chop the onion, garlic and ginger. In a frying pan, heat 2 tablespoons of oil and brown the chopped mixture. Add the spices.
- Peel and crush the tomatoes, cut the eggplants into 1 cm thick slices.
- Add 10 cl of water to the mixture of aromas and spices, add the tomatoes and eggplants and simmer for 10 to 15 minutes over medium heat and covered.
- Add the coconut milk, salt and continue cooking for 10 minutes on low heat.
The MagicTip: served on a bed of rice and sprinkled with freshly chopped coriander, this curry becomes a delicious complete dish.
Allergens: contains coconut, garlic and onion.
5 products in this Recipe