Eggplant Tomato Curry

This is the tastiest eggplant curry you will ever have. It's filling and comforting, yet it is not heavy. The use of spices is done in a harmonious manner, so that they are neither overwhelming nor too subtle. Serve this curry with basmati rice and bread or, if you are grain-free, serve with cauliflower rice.

EGGPLANT TOMATO CURRY [VEGAN]

INGREDIENTS

• 1.1 pounds eggplant cut into slices
• 2 tablespoons vegetable oil or water, to make it oil-free
• 1 onion, sliced
• 2 garlic cloves, minced
• 1 teaspoon ginger powder
• 1/2-1 teaspoon of turmeric
• 1 14-ounce can diced tomatoes
• 1 teaspoon garam masala
• Salt, to taste
• Coriander, for garnish

PREPARATION

1. In a skillet, heat oil. Add the onion and cook over medium heat, stirring constantly for 7-8 minutes until very soft.
2. Add garlic and eggplant and cook for 2 minutes.
3. Add ginger powder, turmeric, salt, and tomatoes. Cook 15-20 minutes until eggplant slices are soft.
4. Add garam masala. Cook 5 minutes.
5. Garnish with fresh coriander.

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