Eggplant Curry

To be honest I rarely cook with eggplant, but from now on if I find one I’m getting it! All sorts of veggies are great in curry! Asparagus, onion, peppers, carrots, potatoes (regular and sweet!), cauliflower, broccoli, pretty much any veggie you can think of will go great in addition or as a substitution in this dish! But the eggplant was definitely delicious, and it was what we had available so we went with it! Make this dish vegetarian or add your favorite meat! Strips of chicken, beef, or pork would be a great addition, but alas canned chicken stores best for us. One of our favorite types of curry is yellow curry, but any type will work. This dish was cooked in our pressure cooker, so we saved time and fuel, but can also be made in a normal pot too! Get creative with it! By the way I found that 1 cup of uncooked rice made the perfect amount to go with the above recipe, it must’ve been fate! And momma always taught me that a good rice is one part rice, two parts liquid.  I cook the rice before the curry, and while its cooking I prepare my veggies!

Ingredients:Eggplant Curry

  • 2 Tbsp curry powder
  • 2 Tbsp oil
  • 2 Tbsp water
  • 1 onion, diced
  • 1 eggplant, diced
  • 1 can coconut milk
  • 2 Tbsp cashew or peanut
  • 1 can chicken
  • cooked rice

In a pressure cooker combine curry powder, oil, and water over medium heat, stirring 3-5 min to combine.  Once you have formed a curry paste, add veggies (eggplant and onion) and sauté over medium heat for 5-10min. Add the can of coconut milk, and bring to simmer.  Toss in a handful of your favorite nuts.  Put on lid and bring to pressure. Cook 10 min. Add meat. Serve over cooked rice.

If  you don’t have a pressure cooker yet, just increase the amount of time you simmer the yummy goodness for about 20min. A good rule of thumb I have found is that the time it takes in a pressure cooker is half the time it takes in a regular pan. Which is great for us because using less fuel, creating less heat, and getting food faster is always good! Let me know some of your favorite combinations for curry, I love being inspired in the kitchen!

2 Responses

  1. Beth says:

    I just made a cauliflower and yellow squash curry, with onion, carrots, ginger, celery. I so love coconut milk in many recipes. This use of eggplant sounds heavenly!

Leave a Reply

Your email address will not be published. Required fields are marked *