Here we are again with a meal idea, we stay in the oriental theme with an eggplant curry.
I served it with a small portion of rice (a mixture of brown and red rice) and a few salad leaves lightly dusted with paprika.
Of course this recipe is very easy to make, a little cooking time but it remains reasonable. I advise you, if you decide to make the same rice, to cook it at the same time as you prepare the eggplant curry, because its cooking takes time, it will be ready a little before the end of the cooking of the dish.
This recipe is naturally gluten-free and can be kept in the refrigerator in closed tupperwares for two to three days, you can reheat everything in a lightly oiled pan (the rice and the eggplant curry mixed).
The necessary ingredients are a red onion, a large eggplant, half a zucchini, potatoes (here they are small), cloves of garlic, curry, cumin, paprika, salt, pepper, olive oil, coconut milk and parsley.
The necessary utensils are a pan, a peeler, a garlic press (if you have one, otherwise a knife will be ok).
1 large eggplant
300g of potatoes
1 red onion
2 cloves garlic
400ml coconut milk
3 tsp of curry
2 tsp cumin
1 tsp of paprika
- In a frying pan, brown the red onion previously minced in a drizzle of olive oil over low heat.
- Wash and dice the eggplant, and add it to the pan, as well as the garlic cloves reduced into small pieces using the garlic press or cut into small pieces with a knife.
- Incorporate the spices (curry, cumin, paprika, salt, pepper) then mix everything.
- Peel and dice the potatoes, add them to the pan then cover with coconut milk.
- Cover and heat over low heat for about 25min.
- Mix from time to time during cooking.
If your fire is too strong and the food sticks, add a little water.
- Check that the cooking is finished by pricking the potatoes with a fork, they must be quite tender.
- Sprinkle with parsley and paprika, all you have to do is taste!
Enjoy your meal !