Indian Vegetable Curry with Eggplant and Bell Pepper

Curry is a staple dish in Indian cuisine and varies greatly in flavors and ingredients across different regions of India.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Indian Vegetable Curry with Eggplant and Bell Pepper

Cooking Method: Frying, Simmering Cuisine: Indian Courses: Dinner, Lunch, Main Course, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 300 gram Eggplant
• 200 gram Bell Pepper
• 150 gram Onion
• 200 gram Tomato
• 3 clove Garlic
• 1 teaspoon Ginger
• 1 teaspoon Turmeric Powder
• 2 teaspoon Coriander Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Red Chili Powder
• 1 teaspoon Garam Masala
• 1 teaspoon Salt
• 2 tablespoon Oil
• 1 cup Water

Instructions

1. Heat oil in a pan and add chopped onion, garlic, and ginger. Saute until golden brown.
2. Add chopped eggplant and bell pepper. Cook for 5 minutes.
3. Add chopped tomatoes and all the spices. Mix well.
4. Add water and simmer for 15-20 minutes until the vegetables are cooked.
5. Garnish with coriander leaves and serve hot with rice or bread.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 30g10%

Sugars 8g

Protein 8g16%

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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.