Savor the rich flavors of our Tomato Eggplant Curry, a hearty and satisfying plant-based dish. This curry brings together the robust taste of tomatoes and the tender texture of eggplant for a straightforward and delicious culinary experience. It’s an easy-to-enjoy, no-nonsense option for those seeking a flavorful vegan curry.
Tomato Eggplant Curry
Tomato Eggplant Curry
Rated 5.0 stars by 1 users
Category
Salt Beefy
Servings
4
Prep Time
30 minutes
Cook Time
30 minutes
Savor the rich flavors of our Tomato Eggplant Curry, a hearty and satisfying plant-based dish. This curry brings together the robust taste of tomatoes and the tender texture of eggplant for a straightforward and delicious culinary experience. It’s an easy-to-enjoy, no-nonsense option for those seeking a flavorful vegan curry.
Ingredients
- 3-4 eggplants
- 2 tbsp cooking oil
- 1/2 onion
- 1 tbsp garlic
- 1/5 cup canned diced tomatoes
- 1/5 cup Salt Beefy
- 1/5 cup water
- 1 can of coconut milk
- 2 tbsp curry powder
- 2 tbsp lemon juice
- 1/2 tsp salt (optional)
Directions
- Begin by pan-frying chopped eggplants to a golden-brown perfection and set them aside for later use.
- Heat cooking oil in a pot and sauté chopped onions until translucent, adding minced garlic for aromatic depth.
Add diced tomatoes, Salt Beefy, and water for a robust base.
- Pour in coconut milk, infusing a rich and creamy texture.
- Enhance the flavor profile with curry powder and a touch of lemon juice for a zesty kick.
- Reintroduce the fried eggplants, ensuring they absorb the flavors.
- Season with salt and let it simmer for 8 to 10 minutes.
Serve this flavorful dish.
Recipe Video
Tags: Salt Beefy