Eggplant Curry “no-Fry” Sri Lankan Style Using Coconut
Sri Lankan cuisine is known for its diverse flavors and generous use of spices.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 500 gram Eggplant
- 1 medium Onion
- 3 clove Garlic cloves
- 1 teaspoon Ginger
- 2 teaspoon Curry powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Chili powder
- 1 cup Coconut milk
- 1 medium Tomato
- 1 teaspoon Salt
- 2 tablespoon Cilantro leaves
- 1 tablespoon Lemon juice
Instructions
- Cut the eggplant into cubes.
- Heat oil in a pan and sauté onions, garlic, and ginger until fragrant.
- Add curry powder, turmeric powder, and chili powder. Cook for a minute.
- Add eggplant and cook for 5 minutes.
- Add coconut milk, tomato, and salt. Cover and simmer for 20 minutes.
- Garnish with cilantro leaves and lemon juice.
- Serve hot with rice or bread.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 15g5%
- Sugars 5g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.