Cumin-Spiced Eggplant Curry with Coconut Milk

A fragrant curry where eggplant simmers until tender in a creamy coconut milk base, balanced by cumin and a hint of heat.

Cuisine: Indian

Category: Vegetarian

Prep: 20 minutes. Cook: 20 minutes.

Serves 4.

Ingredients

• 2 medium, cut into 1-inch cubes eggplant
• 1 (13.5 oz) can coconut milk
• 1 small, finely chopped onion
• 3 cloves, minced garlic
• 1 tbsp, grated fresh ginger
• 1 1/2 tsp ground cumin
• 1/4 tsp red pepper flakes
• 1/2 tsp turmeric
• 1/2 cup chicken broth
• 1 tbsp lime juice

Instructions

1. Step 1: Place 2 medium cut into 1-inch cubes in a single layer on a baking sheet. Sprinkle with 1/2 tsp salt and let sit for 15 minutes to draw out moisture, then pat dry with paper towels.
2. Step 2: Heat a large pot over medium heat. Add 1 small finely chopped onion and cook for 4 minutes until golden. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
3. Step 3: Stir in 1 1/2 tsp ground cumin, 1/4 tsp red pepper flakes, and 1/2 tsp turmeric. Cook for 1 minute, stirring constantly to coat the onions.
4. Step 4: Add 1 (13.5 oz) can coconut milk and 1/2 cup chicken broth. Bring to a gentle simmer.
5. Step 5: Add the dried eggplant cubes and cook for 15 minutes, stirring occasionally, until eggplant is tender and the sauce has thickened slightly.
6. Step 6: Remove from heat and stir in 1 tbsp lime juice. Let sit for 5 minutes before serving to allow flavors to develop.