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When it comes to quick and satisfying meals, few dishes can rival the Spicy One-Pan Eggplant Curry. This vibrant dish is not only a culinary delight but also a celebration of the rich flavors and textures that eggplant can bring to the table. With its roots deeply embedded in various global cuisines, eggplant serves as an incredibly versatile ingredient, capable of absorbing and enhancing spices and flavors, making it an ideal candidate for a hearty curry.

Easy One-Pan Eggplant Curry

Discover the delightful flavors of Spicy One-Pan Eggplant Curry, a quick and nutritious meal that brings the richness of global cuisines to your table. This vegetarian dish combines tender eggplant, creamy coconut milk, and aromatic spices for a satisfying dining experience. With its health benefits and versatility, it’s perfect for busy weeknights or gatherings with friends. Embrace the simplicity of one-pan cooking and savor this vibrant, flavor-packed curry!
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Ingredients
  

2 medium eggplants, cut into 1-inch cubes

1 can (14 oz) coconut milk

1 can (14 oz) diced tomatoes, undrained

1 medium onion, finely chopped

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons curry powder

1 tablespoon vegetable oil

1 teaspoon cumin seeds

1 teaspoon turmeric powder

1 teaspoon chili powder (adjust to taste)

Salt, to taste

Fresh cilantro, chopped, for garnish

Cooked rice or warm naan bread, for serving

Instructions
 

Heat the Oil: In a large skillet or heavy-bottomed pan, heat the vegetable oil over medium heat until shimmering.

    Sauté Aromatics: Add the cumin seeds to the hot oil and let them sizzle for about 30 seconds, or until fragrant. Then, add the chopped onion and sauté for approximately 5 minutes until the onion becomes translucent and soft. Next, stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until the mixture is aromatic.

      Add Spices: Sprinkle in the curry powder, turmeric, and chili powder. Mix well and cook for about 1 minute to toast the spices, allowing their flavors to develop and become more intense.

        Cook the Eggplant: Gently fold the diced eggplant into the pan, ensuring each piece is coated in the spiced onion mixture. Cook for about 5-7 minutes, stirring occasionally, until the eggplant begins to soften.

          Incorporate Tomatoes and Coconut Milk: Pour in the undrained canned diced tomatoes along with the coconut milk. Stir everything together, ensuring the eggplant is well submerged in the creamy sauce. Bring the mixture to a gentle simmer.

            Simmer the Curry: Reduce the heat to low and cover the pan with a lid. Allow the curry to simmer for 15-20 minutes, or until the eggplant is tender and the sauce has thickened. Stir occasionally and add salt to taste.

              Garnish and Serve: Once the curry is cooked, remove it from the heat. Garnish generously with freshly chopped cilantro. Serve hot over fluffy cooked rice or alongside warm naan bread for a delightful meal.

                Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 4 servings

                  - Presentation Tip: For an enhanced presentation, serve the curry in a shallow bowl, allowing for an extra sprinkle of cilantro on top, and pair with a wedge of lime for a burst of fresh flavor.