Spicy Vegan Eggplant Coconut Curry
Ingredients
- 1 medium eggplant, cut into rounds and halved
- 2 tbsp neutral oil
- 1 tsp ground turmeric
- 1 tsp coriander powder
- 2 tsp cayenne
- 1 can unsweetened coconut milk
- 1 tsp garam masala
- Juice of 1/2 lime
- Salt, to taste
Optional additions
- 1 serrano pepper
- Curry leaves
Preparation
Heat oil in a cast iron skillet, add the eggplant, sprinkle salt
Add the ground turmeric, ground coriander, cayenne, 1/4 cup water and stir fry on medium heat until the eggplant slices have wilted and somewhat crisp for 20 minutes, stirring occasionally
Add serrano pepper and curry leaves, if using
Remove the pan from the heat and stir in the coconut milk, then return to heat on low and simmer for about 4-5 minutes
Sprinkle the garam masala, adjust the seasoning, if needed
Squeeze fresh lime juice just before serving with rice or any flat bread
