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Eggplant (Wambatu) Curry

A rich and flavorful Sri Lankan eggplant curry, perfect as a vegetarian main dish or side.

50m4 servings
SOY-free
300 cal|5g protein|25g carbs|20g fat|8g fiber

Ingredients

  • 2 medium Eggplant
  • 3 tbsp Coconut oil
  • 1 medium Onion
  • 3 cloves Garlic
  • 2.54 cm Ginger
  • 1 small Green chilies
  • 1.5 tbsp Curry powder
  • 0.5 tsp Turmeric powder
  • 0.5 tsp Chili powder
  • 1 can (13.5 oz) Coconut milk
  • 1 tbsp Lime juice
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 2 tbsp Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1Cut the eggplant into 2.54 cm cubes.
  2. 2Heat coconut oil in a large pot over medium heat.
  3. 3Add the onion, garlic, ginger, and green chilies. Sauté until fragrant and the onion is translucent, about 5 minutes.
  4. 4Add the curry powder, turmeric powder, and chili powder. Cook for 1 minute, stirring constantly.
  5. 5Add the eggplant and cook for 5 minutes, stirring occasionally.
  6. 6Pour in the coconut milk, lime juice, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes, or until the eggplant is tender.
  7. 7Garnish with cilantro before serving.

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