Eggplant Curry

SERVING SIZE: 4

PREP TIME: 10 mins

COOK TIME: 40 mins

TOTAL TIME: 50 mins

Ingredients

3 tablespoons olive oil [may need more oil]

2 tablespoons minced garlic

1 large brown onion, diced

2 medium sized eggplants, diced

1x400g tomato pieces

1x400g coconut milk

1 red chilli finely sliced [optional]

2 tablespoons garam masala

1 teaspoon cardamon powder

1 tablespoon ground cumin

1/2 teaspoon turmeric powder

2 tablespoons coriander powder

salt to taste

Method

Place oil in large frypan , add onion and fry till softened,

Add garlic and fry for 30 seconds,

Add the diced eggplant, fry for about 4 minutes [add more oil iff needed]

Add the spices and chilli and fry for another minute, till fragrant

Add the tomatoes and coconut milk and bring to boil and simmer for 10 minutes till eggplant is tender

Season with salt and serve with rice or roti, Enjoy!