Weekly Recipe
Eggplant Curry
Pantry Ingredients
Eggplant: 1 medium (washed and diced into cubes).
Canned diced tomatoes: 1 can (with its juice).
Canned coconut milk: 1/2 can (or use 1/2 cup water plus 1 tablespoon butter).
Oil: 1 tablespoon vegetable oil.
Rice: 1 cup dry rice (or instant rice).
Seasonings: 1 tablespoon curry powder, plus salt and garlic powder to taste.
Simple Instructions
Cook rice: Boil rice in water according to the package instructions.
Heat oil: Warm oil in a large pot or deep pan over medium heat.
Brown eggplant: Add diced eggplant and stir until it begins to soften.
Add spices: Stir in the curry powder, salt, and garlic powder for 1 minute.
Pour liquids: Add the canned tomatoes with juice and the coconut milk.
Simmer down: Turn heat to low, cover, and cook for 15 minutes.
Check softness: Ensure the eggplant is completely tender and mushy.
Serve: Spoon the hot curry directly over bowls of cooked rice.
💡 Easy Cooking Tips Electric burner friendly:
This entire recipe cooks in one single pot. Skin safety: You do not need to peel the eggplant; the skin softens as it cooks.
Bitterness fix: Toss diced eggplant with salt and let sit for 10 minutes to remove bitterness if time allows.
Protein booster: Stir in a drained can of chickpeas during step 5 to make it more filling.
No coconut milk?: Use regular milk, powdered milk, or just plain water with a splash of oil.