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Eggplant Curry

We serve this quick eggplant curry as a side for 6 people, but it could easily be a main vegetarian course with the addition of beans or legumes. The prepared curry sauce contains tomatoes, onions, ginger, garlic, along with curry powder spices and a few other ingredients. Using it greatly cuts down on both the preparation time and cook time.

Servings and Times

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 30 minutes

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Ingredients

1 cup onions
1 tablespoon canola oil
1 medium purple eggplant
kosher salt
1 cup water
15 ounces simmer sauce curry (Trader Joe's)
1 cup frozen green beans
1 medium green bell pepper
1 medium lemon
cilantro
6 cups basmati rice

In a large pot, we heat the oil over medium heat. We saute for about 5 minutes while we peel and chop our eggplant into 1/2 inch pieces. We stir in about 4 cups of the eggplant, add a pinch of salt, the water, and curry simmer sauce. We bring the mixture to a boil, partially covered, and then reduce the heat and simmer for about 10 minutes.

Meanwhile, we chop the green pepper, yielding about 1 cup. We add the green beans and peppers and simmer for another 10 minutes.

We chop some cleaned cilantro and add this with a squeeze of lemon when we are ready to serve. We serve the curry over basmati rice.

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