Creado con IA
Spicy Eggplant and Cucumber Curry
40 min 390 kcal por ración Media
Ingredientes
4 Raciones
- eggplants2 medium
- cucumber1 large
- garlic4 cloves
- hot peppers2 pieces
- olive oil1 tablespoon
- cumin seeds1 teaspoon
- coriander powder1 teaspoon
- turmeric powder1 teaspoon
- coconut milk1 cup
- saltto taste
Preparación
- 1
Begin by washing the eggplants and cucumber thoroughly. Cut the eggplants into cubes and the cucumber into slices.
- 2
Mince the garlic cloves and finely chop the hot peppers.
- 3
Heat the olive oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds.
- 4
Add the minced garlic and chopped hot peppers to the pan. Sauté for 1-2 minutes until the garlic is golden brown.
- 5
Add the cubed eggplants to the pan and stir well to coat them with the oil and spices. Cook for about 5-7 minutes until the eggplants start to soften.
- 6
Add the coriander powder and turmeric powder to the pan, stirring to combine.
- 7
Pour in the coconut milk and bring the mixture to a gentle simmer.
- 8
Add the sliced cucumber to the pan and stir well. Cook for an additional 5-7 minutes until the cucumber is tender and the flavors are well combined.
- 9
