Burmese Eggplant Curry (Kyauk Yoe Ti)
A flavorful and vegan Burmese eggplant curry with a creamy coconut milk base. Dairy-free and delicious.
Ingredients
- 2 medium Eggplant
- 1 medium Onion
- 3 cloves Garlic
- 2.54 cm Ginger
- 1 tsp Turmeric Powder
- 0.5 tsp Chili Powder
- 1 can Coconut Milk
- 2 tbsp Tomato Paste
- 1 tbsp Soy Sauce
- 2 tbsp Cilantro
- 2 tbsp Vegetable Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat vegetable oil in a large skillet or pot over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
- 2Add minced garlic and grated ginger and sauté for another minute until fragrant.
- 3Stir in turmeric powder and chili powder. Cook for 30 seconds.
- 4Add cubed eggplant and sauté for 5 minutes, stirring occasionally.
- 5Stir in tomato paste, soy sauce, and coconut milk. Bring to a simmer, cover, and cook for 20 minutes, or until eggplant is tender.
- 6Garnish with chopped cilantro and serve hot with rice.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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