Carrot and eggplant curry
Carrot and eggplant curry

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, carrot and eggplant curry. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Carrot and eggplant curry is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. Carrot and eggplant curry is something that I’ve loved my whole life. They’re nice and they look fantastic.

In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Eggplant, carrots, green peas, onion, tomatoes, garlic, ginger and lots of spices! This eggplant curry recipe has coriander, smoked paprika, cardamom, turmeric and garam masala. It's finished with coconut milk to make it creamy (and yummy!).

To get started with this recipe, we must first prepare a few ingredients. You can cook carrot and eggplant curry using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Carrot and eggplant curry:
  1. Take 3 large eggplant
  2. Prepare 2 large carrots
  3. Prepare 1 small onion
  4. Take 2 tbsp vegetable oil
  5. Get 2 tbsp vegetable oil
  6. Make ready 1 tsp ginger garlic paste
  7. Prepare 1 tsp ginger garlic paste
  8. Prepare 2 tomatoes
  9. Make ready 1 tbsp curry powder

This easy eggplant curry is mild yet flavoursome and loaded up with plenty of goodness. A great vegetarian curry that even meat eaters will enjoy! Chickpeas and carrots add extra depth to the curry, which is served with a yummy combination of roasted cashews, Greek yoghurt and coriander. Return eggplant and carrot to pan with chickpeas, stirring well.

Instructions to make Carrot and eggplant curry:
  1. Heat oil in a pan till smokey. Add in the onions and cook till translucent
  2. Add in the carrots and toss
  3. Add in the tomatoes, season and cook to a puree
  4. Add in the perboiled egg plants and mix
  5. Add in the spices and mix. Let cook for at least 5 minutes
  6. Garnish and serve

Chickpeas and carrots add extra depth to the curry, which is served with a yummy combination of roasted cashews, Greek yoghurt and coriander. Return eggplant and carrot to pan with chickpeas, stirring well. To make the sauce, combine the soy sauce, vinegar, rice wine or sherry, sugar and red chile flakes. Why do we love this easy carrot curry? • This yellow curry is so tasty! Even though it is filled with spices, it isn't spicy (as in burn-your-taste-buds off spicy). • It is gentle on your gut.

So that is going to wrap it up with this special food carrot and eggplant curry recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!