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Easy Eggplant Curry

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a paleo diet.paleo
This recipe is suitable for a primal diet.primal
 
One serving costs about $1

$1.00 per serving

14 people like this recipe

14 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 vegetarian,vegan,gluten-free,dairy-free,paleo,primal,gluten free,dairy free,paleolithic,lacto ovo vegetarian,primal,whole 30,vegan Indian,Asian
spoonacular Score:51%

Spoonacular Score: 51%

 

If you want to add more gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipes to your recipe box, Easy Eggplant Curry might be a recipe you should try. One serving contains 130 calories, 3g of protein, and 8g of fat. For $1.0 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe is liked by 11 foodies and cooks. It is a rather inexpensive recipe for fans of Indian food. From preparation to the plate, this recipe takes around around 45 minutes. If you have centimeters piece of ginger, ground turmeric, a pinch of chilli powder, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. With a spoonacular score of 49%, this dish is solid. If you like this recipe, you might also like recipes such as Curry Eggplant, Eggplant Curry, and Eggplant Curry.

Indian works really well with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. One wine you could try is Nikolaihof Hefeabzug Gruner Veltliner. It has 4.3 out of 5 stars and a bottle costs about 32 dollars.

Nikolaihof Hefeabzug Gruner Veltliner

#65 Wine Spectator Top 100 of 2012 This 2011 vintage is especially detailed and snappy and you seem to taste every pebble and each lee. Light but long, like spring water or a high-mountain white wine, with great aging potential.

» Get this wine on Wine.com

Ingredients

Servings:
2 medium
2 medium eggplants
eggplants
3 Tbsps
3 Tbsps vegetable oil
vegetable oil
1 medium
1 medium diced onion
diced onion
2
2  fresh ginger
fresh ginger
6 cloves
6 cloves garlic
garlic
1 tsp
1 tsp fennel seeds
fennel seeds
1 tsp
1 tsp cumin seeds
cumin seeds
1 Tbsp
1 Tbsp ground coriander
ground coriander
0.5 tsps
0.5 tsps ground turmeric
ground turmeric
0.5 tsps
0.5 tsps chilli powder
chilli powder
1 tsp
1 tsp sea salt
sea salt
14 oz
14 oz canned tomatoes
canned tomatoes
2 medium eggplants
2 medium
eggplants
3 Tbsps vegetable oil
3 Tbsps
vegetable oil
1 medium diced onion
1 medium
diced onion
2  fresh ginger
2
fresh ginger
6 cloves garlic
6 cloves
garlic
1 tsp fennel seeds
1 tsp
fennel seeds
1 tsp cumin seeds
1 tsp
cumin seeds
1 Tbsp ground coriander
1 Tbsp
ground coriander
0.5 tsps ground turmeric
0.5 tsps
ground turmeric
0.5 tsps chilli powder
0.5 tsps
chilli powder
1 tsp sea salt
1 tsp
sea salt
14 oz canned tomatoes
14 oz
canned tomatoes

Equipment

frying pan
frying pan
frying pan
frying pan


Instructions

Wash eggplants and dice into 2 cm cubes. Heat ghee/oil in a large frying pan over medium heat. Add the onion and cook, stirring occasionally for about 10 minutes until a deep golden brown colour. (Be patient and don't be tempted to rush this stage). Add the grated ginger, crushed garlic, fennel and cumin seeds (if using, if you are using cumin powder however, add in the next stage with the other ground spices). Cook for about 2 minutes until garlic and ginger are fragrant. Add ground coriander, turmeric, cayenne/chilli powder and salt. Cook for 30 seconds. Add the diced eggplant and stir well to coat evenly with spices. Pour in the tin of chopped tomatoes, give it a big stir, then place the lid on and continue to cook over low-medium heat for about 10-15 minutes. Check and stir a few times to ensure it's not catching on the bottom. Turn temperature down a little if need be. When the sauce has thicken and the eggplant is meltingly soft, check the seasoning once more. Serve sprinkled with coriander/cilantro leaves and steamed rice. Enjoy!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.00
Ingredient
2 mediums eggplants
3 tablespoons vegetable oil
1 medium diced onion
2 fresh ginger
6 cloves garlic
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 tablespoon ground coriander
½ teaspoons ground turmeric
½ teaspoons chilli powder
1 teaspoon sea salt
14 ounces canned tomatoes
Price
$3.03
$0.17
$0.24
$0.08
$0.40
$0.23
$0.26
$0.31
$0.05
$0.04
$0.03
$1.16
$6.01

Nutritional Information

Quickview
130k Calories
2g Protein
7g Total Fat
15g Carbs
9% Health Score
Limit These
Calories
130k
7%

Fat
7g
12%

  Saturated Fat
5g
36%

Carbohydrates
15g
5%

  Sugar
8g
9%

Cholesterol
0.0mg
0%

Sodium
399mg
17%

Get Enough Of These
Protein
2g
6%

Manganese
0.57mg
29%

Fiber
6g
26%

Vitamin C
15mg
18%

Potassium
584mg
17%

Vitamin A
640IU
13%

Vitamin B6
0.25mg
13%

Vitamin K
12µg
12%

Folate
47µg
12%

Copper
0.2mg
10%

Magnesium
38mg
10%

Vitamin E
1mg
8%

Vitamin B3
1mg
8%

Phosphorus
70mg
7%

Vitamin B1
0.11mg
7%

Iron
1mg
6%

Vitamin B5
0.53mg
5%

Vitamin B2
0.08mg
5%

Calcium
44mg
4%

Zinc
0.51mg
3%

Selenium
1µg
2%

covered percent of daily need

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