Eggplant & Tomato Curry

Eggplant & Tomato Curry


Cooking Oil

2 cups chopped onion

2 green chillies, seeded and finely chopped

2 cups chopped tomatoes

1 medium eggplant, cubed

2 garlic cloves, minced

1 tablespoon curry powder

1/2 tablespoon ginger powder

1 teaspoon cayenne pepper

1 tablespoon turmeric

1 teaspoon ground coriander

Cooked Rice


Warm cooking oil in the bottom of your pan on medium heat. Add in the onions and chillies and cook about 4 - 5 minutes.

Stir in the tomatoes, eggplant, garlic, and spices. Simmer until the eggplant is soft.

Serve over rice


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