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Eggplant Curry

This tasty curry takes a little while to cook but it's well worth the effort. For an extra flavour burst, replace canned tomatoes for fresh when in season.
  • 1 eggplant
  • 1 tablespoon oil
  • 1 onion, diced
  • Thumb sized piece of ginger, finely chopped
  • 1 clove garlic, finey chopped
  • 1 can chopped tomatoes
  • 1/2 teaspoon ground tumeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon finely diced chilli
  1. 1. Cut the eggplant into 1 centrmentre cubes.
  2. 2. Heat the oil in a large pan. Add the onion, ginger and garlic and cook until the onion is soft.
  3. 3. Add the eggplant and continue to cook for 5 minutes until the eggplant begins to soften.
  4. 4. Stir in the tomatoes, tumeric, coriander, cumin and chiil. Continue to cook for a further 10 minutes until some of the liquid starts to evaporate.
  5. 5. Add extra spice or chilli if you like extra flavour in your curry.
  6. 6. Serve with cooked rice.