Eggplant Curry

Recipe by Kirby
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Clarify butter by placing a 1/4 stick of butter in the microwave for 1 minute.
  • Scoop the foam off the top, and use the clear, golden top to sauté your veggies with, and discard the milky substance on the bottom.
  • Sauté veggies in this order, one at a time, then place the veg in a large bowl you've conveniently placed near the stove.
  • In a heated pan, pour in one tbsp of butter, add a bit with each new veggie:
  • Onions, two minutes.
  • Okra, 4-5 minutes.
  • Eggplant, 6 minutes - should be a bit browned on skinless sides.
  • Carrots, 3 minutes, adding the tomatoes to them for another minute or two.
  • Scoop out carrot & tomato mixture, leaving any juice behind.
  • Add diced onion, garlic & ginger into sauté pan with another tbsp of butter (or ghee - same thing), sauté for about five minutes.
  • Add curry into mixture and stir around for a bit.
  • Pour in coconut milk.
  • Then add the veggies and let them bubble around for about ten minutes.
  • Add salt to taste, and extra cayenne to make your curry spicier.
  • Serve with hot basmati rice.
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