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In this post, you will learn how to make Eggplant Curry and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Eggplant Curry.
- ¼ teaspoon cayenne pepper
- 1 cup coconut milk, separated
- 2 tablespoons cumin
- 2 eggplants, peeled and chopped into ½” peices
- 6 cloves garlic, minced
- 1 ginger, peeled and finely chopped
- 1 cup Greek yogurt
- 1 tablespoon ground coriander
- 2 large heirloom tomatoes, diced
- 1 teaspoon crushed red pepper flakes
- Salt to taste
- 2 teaspoons turmeric
- 2 yellow onions, finely chopped
- Heat about ¼ cup of the coconut milk over medium heat in a large skilled. Sauté the onion and garlic using the coconut milk as oil until soft and beginning to brown, about 12 minutes.
- Put all the eggplant and tomato into a 6-quart or larger crockpot. In a bowl, combine all spices and stir them together. Pour the coconut milk, all the spices, salt and ginger into the crock; once the onion and garlic is finished sautéing, pour contents of the skillet into the crock and mix everything together. Turn crock pot on high and allow the curry to cook for 6 to 8 hours, checking it periodically to stir.
- About a half an hour before you serve the curry, add the Greek yogurt and mix it into the curry before allowing it to cook an additional 30 minutes.
- Follow directions on the back of your quinoa package (I typically do a 2:1 water to quinoa ratio and simmer for about half an hour). Serve the curry over quinoa and add a dollop of Greek yogurt on top.
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Ebook End Date:- 2022.02.09 05:09:31
Below is our highly recommended video on how to make a (related) Recipe (Not the same with the Recipe above).
Below are some of our highly recommended and related eBooks.
Price: 7.95 USD
Ebook End Date:- 2022.01.13 17:30:38
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Ebook End Date:- 2022.01.16 12:24:48