Dry Curry with Eggplant and Tomato

Curry is a staple dish in many cuisines around the world, and each region has its own unique variations and flavors.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Dry Curry with Eggplant and Tomato

Cooking Method: Stir-frying Cuisine: Indian Courses: Lunch, Main Course Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 400 gram Eggplant
• 300 gram Tomato
• 150 gram Onion
• 2 clove Garlic
• 1 teaspoon Ginger
• 2 teaspoon Curry Powder
• 1 teaspoon Turmeric Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Red Chili Powder
• 1 teaspoon Salt
• 2 tablespoon Oil
• 10 gram Fresh Coriander Leaves

Instructions

1. Cut the eggplant and tomato into small cubes.
2. Heat oil in a pan and add chopped onion, garlic, and ginger. Sauté until onions turn translucent.
3. Add all the spices (curry powder, turmeric powder, cumin powder, coriander powder, red chili powder, and salt). Mix well.
4. Add the eggplant and tomato cubes. Stir-fry for 5-7 minutes until they are cooked and tender.
5. Garnish with fresh coriander leaves.
6. Let it rest for 5 minutes before serving.
7. Serve the dry curry with rice or roti.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 25g9%

Sugars 8g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.