Kitchen
Wizard
Cooking
Eggplant curry
About the recipe
Be surprised by the rich flavours of this aubergine curry with potatoes – a deliciously spicy combination that will spoil your taste buds! Finish it off with fresh coriander for a fresh and aromatic touch.
Servings:
4 persons
Region:
Asia
Kitchen:
Indian
Working hours:
1 hour
Total preparation:
1.5 HOURS
Course/dish:
Side dish
M, f, v or v
Veggie
Material:
-
Season:
-
Complexity:
Simple
Ingredients and supplies
- 2 eggplants
- 3 medium potatoes
- salt to taste
- 4 tbsp vegetable oil
- 1 tsp fennel seeds
- 20 curry leaves
- 3 onions
- 4 cloves of garlic
- 2 Spanish peppers
- chili powder to taste
- 3 tbsp coriander seeds
- 2 tomatoes
- 1 can of coconut milk (4 dl)
- 2 tbsp fresh coriander
- 1 dl water
Prep-work
Cut the eggplants into pieces.
Cut the peppers into pieces.
Chop the onion and garlic.
Cut the potatoes into wedges and parboil them in boiling salted water for 8-10 minutes, drain.
Cut the tomatoes into wedges.
Chop the coriander.
Preparation
Heat some oil in a wok and roast the coriander and fennel seeds,
add the curry leaves 2 minutes later.
Add the onion and garlic and fry until the onion is brown.
Add the chili peppers (and chili powder) and stir for another 1-2 minutes.
Add the aubergines and potato wedges to the pan and cook for a few minutes until the aubergine softens.
Add the tomato wedges, coconut milk, 1 dl water and salt to taste.
Bring everything to the boil and simmer on low heat for 10 minutes until the vegetables are cooked and the sauce has reduced slightly.
Sprinkle with chopped coriander before serving.
KPK
26 juni 2018