Sri Lankan Eggplant Curry
This delectable eggplant curry is made using fragrant spices and fried eggplant. It is a hearty, one-pot curry dish with a tomato basis. Gluten-free and vegan!
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Servings: 1 servings
Calories: 741kcal
Ingredients
- 1/4 cup coconut oil
- 1 medium eggplant or 12 baby Eggplants cut in fourths without separation
- 1 medium onion sliced
- 5 cloves garlic chopped
- 2 medium green chilies chopped or 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cumin seeds
- 1/2 teaspoon Mustard Seeds (optional)
- 6 cardamom pods
- 1 cinnamon stick
- 1/2 teaspoon clove buds (optional)
- 4 Leaves curry leaves
- 1 teaspoon salt or to taste
- 1/4 teaspoon chili powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1 medium tomatoes chopped
- 1 cup water
Instructions
- Heat coconut oil in a large saucepan over medium-high heat, then cook eggplant and stir constantly for about 5 minutes till softened. Transfer Eggplant to a bowl and set aside.
- Add onion to the pan and cook until soft (about 2 to 3 minutes) then add your chopped chili peppers, garlic, cumin seeds, mustard seeds, cardamom, cinnamon, cloves, and curry leaves. Cook until fragrant, about 1 minute, stirring frequently.
- Stir in salt, chili powder, and turmeric powder, and cook for a minute.
- Stir in tomatoes, water, and eggplant. Bring to a boil, and reduce heat to simmer for about 10-15 minutes. Season with salt to taste. Serve.
Nutrition
Calories: 741kcal | Carbohydrates: 65g | Protein: 10g | Fat: 57g | Saturated Fat: 45g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 2670mg | Potassium: 1645mg | Fiber: 26g | Sugar: 26g | Vitamin A: 1106IU | Vitamin C: 206mg | Calcium: 247mg | Iron: 5mg