Créé avec l’IA
Quick Eggplant Soybean Tomato Masala Curry
25 min 275 kcal par portion Facile
Ingrédients
4 Portions
- eggplant, cubed500 g
- cooked soybeans300 g
- tomatoes, chopped400 g
- onion, sliced150 g
- vegetable oil2 tbsp
- ginger garlic paste30 g
- mixed curry masalas2 tbsp
- fresh cilantro20 g
- water300 ml
Instructions
- 1
Heat the vegetable oil in a large pan or pot over medium heat.
- 2
Add the sliced onion and sauté for 4–5 minutes, until softened and lightly golden.
- 3
Stir in the ginger garlic paste and cook for 1 minute, stirring constantly, until fragrant.
- 4
Add the mixed curry masalas and cook for 30 seconds to bloom the spices in the oil.
- 5
Add the chopped tomatoes and cook for 5–7 minutes, stirring occasionally, until they soften and form a thick masala base.
- 6
Add the cubed eggplant and mix well so the pieces are coated with the tomato masala.
- 7
Pour in the water, cover the pan, and simmer for 10–12 minutes, stirring occasionally, until the eggplant becomes tender.
- 8
Add the cooked soybeans and stir gently to combine.
- 9
Simmer uncovered for another 5–8 minutes, until the curry thickens slightly and the flavors come together.
