Eggplant, Tomato and Green Onion Curry
photo by *Parsley*
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 green onions
- 118.29 ml plain yogurt
- 7.39 ml Mexican chili powder
- 2.46 ml turmeric
- 2.46 ml ground cayenne pepper
- 1.23 ml salt
- 1 eggplant, cut in 1-inch cubes
- 236.59 ml chopped tomato (1 large)
- 29.58 ml canola oil
directions
- Chop the green onions, the white parts, 1/4 inch long and the green parts 3/4 inch long. Set aside.
- In a large mixing bowl, combine yogurt, chili powder, turmeric, cayenne and salt. Add eggplant, tomatoes and onions and stir well to make sure the veggies are well coated.
- In a shallow heavy pan, heat oil on medium-high heat for 45 seconds. Pour curry into the pan and stir well.
- Sauté about 3 minutes, reduce the heat to medium-low and cover. Simmer for another 10 minutes, stirring once halfway. Turn off the heat and stir once more.
- If you are not serving the curry right away, remove the lid or it will become to mushy.
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Reviews
-
What an easy dish! I do admit, I added a little bit of chicken, a green bell pepper, and some carrot...and I also tripled the amount of curry sauce because I like to have my rice soaked in it. But everything else I kept the same, and was quite surprised at how the flavors came together! It was a very unexpected blending of tastes and was easy enough to finish in under half an hour.Thanks for posting--it makes me want to try out Vij's restaurant next time I'm in Vancouver.
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