Turmeric-Glazed Eggplant Korma
A smoky, sweet-savory korma with turmeric-infused eggplant, inspired by the rich cultural tapestry of the U.S. population. This Indian recipe, ready in about 65 minutes, pairs Eggplant, Coconut milk, Tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 large Eggplant
- 1 cup Coconut milk
- 2 medium Tomatoes
- 1 medium Onions
- 3 cloves Garlic
- 1 tbsp Ginger
- 1 tbsp Cumin
- 1 tbsp Coriander
- 1 tsp Turmeric
- 2 tbsp Ghee
- 1/4 cup Chopped cilantro
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a skillet, heat 2 tbsp ghee. Add 1 medium diced onion and sauté for 5 minutes until golden. Stir in 3 minced garlic cloves and 1 tbsp grated ginger. Cook for 2 minutes until fragrant.
- Step 2: Add 2 medium diced tomatoes and 1 tsp turmeric. Cook for 10 minutes until tomatoes break down. Stir in 1 tbsp cumin, 1 tbsp coriander, and 1/2 cup coconut milk. Simmer for 15 minutes until thickened.
- Step 3: In a baking dish, arrange 1 large diced eggplant. Pour the sauce over the eggplant and bake at 375°F for 25-30 minutes until tender.
- Step 4: Garnish with 1/4 cup chopped cilantro and a drizzle of ghee before serving.
