This Pan-Fried Eggplant Curry is a flavorful, thick curry in which chopped eggplant is pan-fried and then added to a deliciously spiced curry sauce. Vegan and gluten-free, this fusion Sri Lankan curry is a tasty side dish.
Ingredients
- 1 eggplant (approximately 3 cups sliced)
- 4 tbsp. extra irgin olive oi
- 1 medium yellow onion
- 3 cloves garlic
- 1 inch piece of fresh ginger
- 4 tsp coriander
- 3 tsp smoked paprika
- 1/2 tsp turmeric
- 1 tsp cumin
- 1 tsp chili powder
- 3/4 cup coconut milk
- salt and pepper to taste
- OPTIONAL - chili flakes and cilantro chopped
Instructions
- Rinse and dry the eggplant and cut into fry-size piece.
- Peel and chop the onion.
- Also peel and chop the garlic and ginger.
- Add 3 tbsp. olive oil to a pan and let warm up.
- Carefully add in the cut eggplant and stir around so all or most of the pieces have been coated with olive oil.
- Stir the eggplant around ever so often so the pieces can get a bit of a char. Pan fry eggplant for 20 minutes or until all have a bit of a charred slightly crisp exterior.
- Then, set aside on a paper towel lined plate.
- Add the other 1 tbsp. of olive oil to the pan and add in the cut onion and saute for about 5 minutes until onions start sweating.
- Then add in the garlic and ginger and saute another 5 more minutes.
- Add in the coriander, smoked paprika, turmeric, cumin, chili powder, and stir well.
- Then add in the pan fried eggplant and stir.
- Finally add in the coconut milk and stir until all the ingredients are mixed well. Cook a minute or two and remove from heat.
- Season with salt and pepper to taste.
- Garnish with chili flakes and cilantro.
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Nutrition
Serving: 1g | Calories: 266kcal | Carbohydrates: 13g | Protein: 3g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 20mg | Potassium: 473mg | Fiber: 5g | Sugar: 5g | Vitamin A: 926IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 3mg
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