Eggplant Curry - The Plant Based School

Name: Eggplant Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 can Chickpeas; 1 handful Cilantro, fresh; 1/2 tsp Coriander, ground; 1 1/4 lb Eggplant; 2 cloves Garlic; 1 tsp Ginger; 4 Lemon, wedges; 1 Onion, medium; 1 can Tomatoes; 1 can Coconut milk; 2 cups Vegetable broth; 1 cups Basmati rice; 1/2 tsp Black pepper; 2 tsp Curry powder; 1 tsp Garam masala; 1/4 tsp Red pepper flakes; 1 tsp Salt; 1 tsp Turmeric, powder; 1 tbsp Olive oil; 1 tsp Cumin (seeds, ground; 4 tbsp Yogurt

10 ratings

· 40min · Vegetarian, Gluten free · 4 servings

Buttery-tender eggplant cubes in a creamy and tasty curry sauce are a winning combination in this easy eggplant curry recipe.Serve it with white rice or naan bread for a balanced Indian-inspired dinner; it takes about 30 minutes to make.

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