This Eggplant Poblano Pepper Curry is such an easy curry to make and such a hearty one to enjoy with rice or naan or pita bread to sop every last bit up.
Ingredients
- 1 onion chopped
- olive oil
- 3 cloves garlic
- 1 1/2 tsp fresh grated ginger
- 1 1/2 tsp fresh grated turmeric
- 10-12 small Indian Eggplants chopped
- 2 poblano peppers chopped
- 1 cup coconut milk
- 2 cups vegetable stock
- 1/4 cup tomato paste
- 2 tsps coriander
- 1 tsp cumin
- 2 tsps chili flakes (optional)
- 1 tsp parsley
- juice of 1/2 lime
Instructions
- Add the olive oil and onion to a pan and saute for about 10 minutes.
- Then add in the garlic, ginger and turmeric and saute a couple minutes before adding in the coconut milk, vegetable stock, tomato paste, cumin, coriander, and chili flakes. Stir well.
- Then add in the chopped eggplant and cook for about 10 minutes.
- Add in 1 and 3/4 of the chopped pablano peppers as well as the parsely and lime and cook for about 3-5 minutes.
- Garnish with 1/4 of the chopped pablano pepper as well as some more parsley and chili flakes and enjoy with rice, roti, naan or even pita bread.
Nutrition
Calories: 340kcal | Carbohydrates: 67g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Sodium: 202mg | Fiber: 17g | Sugar: 27g
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