Eggplant Curry with Yogurt
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 eggplant (s)
- 2 cloves garlic)
- 1 cm ginger
- 1 onion (s)
- 0.25 teaspoon ¼ cardamom, ground
- 0.25 teaspoon ¼ caraway seeds
- 0.25 teaspoon ¼ mustard seeds
- 1 teaspoon curry (Garam Masala)
- 1 teaspoon turmeric, gives the curry its color because it is bright yellow)
- 100 ml coconut milk
- 180 g natural yourt
Print Recipe
Pin Recipe Instructions
- Chop the onions, ginger and garlic and fry in oil. Add all the spices and roast briefly.
- Peel the aubergines and cut into small cubes. Put in the pan and fry over a mild heat for about 30 minutes, turning. You may have to add a little more oil, as eggplants will soak up, but not as much as possible. Now pour in the coconut milk and simmer gently for about 10 minutes.
- Remove from the stove. Mix in the yogurt after 3 minutes and serve immediately.
- Never add the yoghurt to the boiling vegetables, otherwise they will flake!
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