Eggplant Curry
We serve this quick eggplant curry as a side for 6 people, but it could easily be a main vegetarian course with the addition of beans or legumes. The prepared curry sauce contains tomatoes, onions, ginger, garlic, along with curry powder spices and a few other ingredients. Using it greatly cuts down on both the preparation time and cook time. Originally served as part of Gingered Salmon and Eggplant Curry.
Ingredients
- 1 cup onions (chopped)
- 1/2 tablespoon canola oil
- 1 medium purple eggplant
- kosher salt
- 1 cup water
- 15 ounces simmer sauce curry
- 1 cup frozen green beans
- 1 medium green bell pepper
- 1/2 medium lemon
- cilantro
- 6 cups basmati rice (cooked)
Instructions
In a large pot, we heat the oil over medium heat. We saute for about 5 minutes while we peel and chop our eggplant into 1/2 inch pieces. We stir in about 4 cups of the eggplant, add a pinch of salt, the water, and curry simmer sauce. We bring the mixture to a boil, partially covered, and then reduce the heat and simmer for about 10 minutes.
Meanwhile, we chop the green pepper, yielding about 1 cup. We add the green beans and peppers and simmer for another 10 minutes.
We chop some cleaned cilantro and add this with a squeeze of lemon when we are ready to serve. We serve the curry over basmati rice.