Eggplant Coconut Curry
By Heena Kotak of Cook, Plate, Eat, Enjoy
This rich and tasty eggplant with arugula in a coconut curry is one of the best recipes I’ve made so far using these ingredients. The combination of these ingredients – eggplant, arugula, coconut milk and spices – is fabulous and creates a rich, vibrant color that pops on any table.
Start by cutting the eggplant into slices, but make sure they aren’t too thin. Cut the slices in half, spray them with oil on both sides, and salt and pepper them to taste. You’ll want to air fry them until they’re semi-crispy. If you don’t have an air fryer, you can cook them in a skillet with some olive oil on high heat for about 10 minutes.
In another skillet or pot, sauté the oil and jalapeño for about a minute. Add in your water, spices, and coconut milk and bring the mixture to a slow boil while stirring regularly. Then, add the cooked eggplant and arugula and adjust the spices to your taste. Cook the curry for an additional five minutes and you’re all set.
Finish off the dish with a squeeze of lime juice and serve immediately with white or brown rice or naan.
Eggplant Coconut Curry
Ingredients:
1 large eggplant sliced (not too thin)
1 cup packed arugula or spinach
1 jalapeño pepper sliced.
1/2 cup coconut milk
Oil spray for cooking the eggplant.
Salt & pepper for eggplant
1 tbsp oil for cooking the gravy.
Salt to taste
1/2 tsp turmeric
1 tsp cayenne powder (substitute with a 1/2 tsp of red chili powder)
1 tsp coriander powder
1 tsp cumin powder
1 cup water
Wedges of lime
Method:
Slice the eggplant (not too thin) and further cut the slices in halves, spray with oil on both sides, sprinkle salt & pepper to taste and air fry until semi-crispy. Alternatively in the absence of an air fryer, cook the eggplant sprinkled with salt and pepper in a skillet with 1 tbsp of oil on high heat until crisp on both sides (about 10 mins).
In another skillet or pot, add 1 tbsp oil, sliced jalapeño and sauté (about a min). Add water, spices, coconut milk, and bring to a slow boil while stirring regularly.
Add the crisped eggplant, arugula, and adjust spices to one’s taste. Cook for an additional 5 mins. Squeeze lime for added taste.
Serve with brown or plain rice or with naan bread.
