🏷️ Category: antipasti
🌍 Cuisine: Indian
⭐ Difficulty: Hard
⏱️ Time: 360 min
📝 Introduction
If you want to add more gluten free, lacto ovo vegetarian, and primal recipes to your repertoire, Eggplant Curry might be a recipe you should try. For $2.77 per serving, you get a hor d'oeuvre that serves 4. One portion of this dish contains about 11g of protein, 14g of fat, and a total of 266 calor
🥘 Ingredients
• cayenne pepper0.25 teaspoon
• coconut milk1 cup
• cumin2 tablespoons
• eggplants2
• garlic6 cloves
• ginger1
• greek yogurt1 cup
• ground coriander1 tablespoon
• heirloom tomatoes2 large
• pepper flakes1 teaspoon
• salt4 servings
• turmeric2 teaspoons
• onions2
👨🍳 Cooking Steps
1
Heat about cup of the coconut milk over medium heat in a large skilled
2
Saut the onion and garlic using the coconut milk as oil until soft and beginning to brown, about 12 minutes
3
Put all the eggplant and tomato into a 6-quart or larger crockpot
4
In a bowl, combine all spices and stir them together
5
Pour the coconut milk, all the spices, salt and ginger into the crock; once the onion and garlic is finished sauting, pour contents of the skillet into the crock and mix everything together
6
Turn crock pot on high and allow the curry to cook for 6 to 8 hours, checking it periodically to stir
7
About a half an hour before you serve the curry, add the Greek yogurt and mix it into the curry before allowing it to cook an additional 30 minutes
8
Follow directions on the back of your quinoa package (I typically do a 2:1 water to quinoa ratio and simmer for about half an hour)
9
Serve the curry over quinoa and add a dollop of Greek yogurt on top
