Créé avec l’IA
Eggplant Curry
40 min 179 kcal par portion Moyen
Ingrédients
4 Portions
- eggplants2 medium
- coconut milk1 can
- curry powder2 tablespoons
- onion1 medium
- garlic2 cloves
- ginger1 tablespoon
- vegetable oil1 tablespoon
- chili powder1 teaspoon
- saltto taste
- pepperto taste
Instructions
- 1
Begin by washing the eggplants and cutting them into cubes.
- 2
Heat the vegetable oil in a large pan over medium heat.
- 3
Add the chopped onion and sauté until it becomes translucent.
- 4
Add the minced garlic and grated ginger, and sauté for another minute.
- 5
Stir in the curry powder and chili powder, cooking for an additional minute to release the flavors.
- 6
Add the cubed eggplants to the pan, stirring to coat them with the spices.
- 7
Pour in the coconut milk and bring the mixture to a simmer.
- 8
Reduce the heat to low, cover the pan, and let it cook for about 20 minutes, or until the eggplants are tender.
- 9
Season with salt and pepper to taste.
