Craving Indian-inspired cuisine? Try out this easy vegetarian eggplant and coconut milk curry (aubergine curry)—ready in less than 1-hour! Serve this mouthwatering vegetable curry over a bed of warm rice and top with fresh cilantro! Follow this step-by-step recipe to create the perfect curry dish for two
Eggplant: Cut the eggplant into bite-sized cubes. Heat oil in a large pot or pan, then add cubed eggplant. Cook until eggplant begins to brown and become soft, about 5 minutes.
Flavor: Add the shallot and garlic to the pan, continuing to cook until shallot is soft and fragrant, another 2 minutes.
Spices: Stir in garam masala, cumin, coriander, paprika, and salt to evenly coat the eggplant.
Cans: Add the can of coconut milk and (undrained) diced tomatoes. Bring to a gentle simmer, cover, and let cook for 15 minutes.
Serve: Serve warm over rice, topped with fresh cilantro.