{Vegan, Gluten-Free}

Creamy Aubergine (Eggplant) Curry

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Prep Time: 5 min Cook Time: 27min Total Time: 32 min Servings: 4

A super creamy Aubergine Curry packed with perfectly balanced flavors and a touch of spice. This filling and comforting eggplant curry is certain to satisfy your comfort food cravings! Vegan and gluten-free.

It's really hard to convey just how delicious this is in words alone! The texture and flavors meld into something perfectly balanced and perfectly crave-able! I cannot wait to hear what you think, too

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INGREDIENTS

coconut or avocado oil aubergines (eggplants) onion garlic cloves ginger root tomato paste curry powder coconut sugar cumin seeds ground coriander garam masala red chili flakes full fat coconut milk water fresh cilantro sea salt or pink salt 

INSTRUCTIONS

In a large pot or pan heat oil over medium-high heat. Add aubergine/eggplant. Saute for 7 minutes. Set aubergine/eggplant aside.

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To the same pan add garlic, ginger and onion. Saute for 5 minutes. Return the eggplant to the pan.. 

Add tomato paste, curry powder, coconut sugar, cumin seeds, coriander, garam masala and red chili flakes..  Add coconut milk and water. Turn heat to high, bring to a boil, then reduce to a simmer.

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Simmer for 15 minutes or until a nice creamy consistency is achieved. Turn off heat and stir in cilantro. Salt to taste. Serve and enjoy!

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SWIPE UP FOR THE FULL RECIPE

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