Eggplant Curry “no-Fry” Sri Lankan Style Using Coconut

May 25, 2023May 25, 20230 2
Eggplant Curry "no-Fry" Sri Lankan Style Using Coconut - A Flavorful Vegan Dish
in Vegan

Prep

10 min

Cook

20 min

Ready In

30 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 eggplants ( looking for 1 pound , which is roughly 2 regular or Italian eggplants ... or use the Japanese ones inst )
2 tablespoons canola oil ( or any light oil )
sea salt
ground black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/2 teaspoon ground fennel
1/2 teaspoon cayenne ( to taste )
4 teaspoons fresh lime juice ( sub lemon if need be )
2 inches piece cinnamon bark
15 fresh curry leaves ( or sub basil )
1 small onion , cut into fine half rings
3/4 cup light coconut milk ( stirred well in the can before measuring )
2 teaspoons ground brown mustard seeds

Nutrision Information

Servings Per Recipe
4
Calories
215
Sugar
3g
Fat
19g
Eggplant Curry "no-Fry" Sri Lankan Style Using Coconut is a flavorful vegan dish inspired by traditional Sri Lankan cuisine. With a perfect blend of spices, it is an excellent source of nutrition and great for those who love curry-flavored dishes. The dish features eggplants that have been lightly fried in canola oil, which is then cooked in a creamy coconut-based curry. The dish is packed with flavor and the perfect combination of spicy and sweet, which makes it a favorite among many. The dish is perfect for a light weeknight meal and can be paired with rice or any bread of your liking to complete the meal. It features a unique combination of flavorful spices, which add a depth of flavor and richness to the dish, making it hard to resist.

Instructions

1.Peel eggplant skin in stripes, and dice into bite-size pieces.
2.In a frying pan, heat up the canola oil on medium heat.
3.Fry the eggplant until all sides are lightly browned and fully cooked.
4.Sprinkle with salt and pepper.
5.Add cumin, coriander, turmeric, fennel, cayenne, and lime juice to the pan.
6.Add cinnamon bark and curry leaves.
7.Add onion and sauté until it becomes translucent.
8.Add coconut milk and ground brown mustard seeds.
9.Stir the mixture gently until it simmers.
10.Reduce heat and let it simmer for 5-8 minutes.
11.Garnish with some more curry leaves and cinnamon bark for flavor. Serve with rice or any bread of your liking.

PROS

This eggplant curry is a flavorful vegan dish that is sure to satisfy your taste buds.

With its high fiber and nutrient content, it is not only good for your health but also tastes great.

It is easy to prepare, and the ingredients are readily available at most stores.

CONS

While eggplants are low in calories, they have a tendency to absorb a lot of oil when cooked.
So, to keep the oil content low, it is important to keep the heat at medium when frying the eggplants.

Also, it is important to note that some people may be allergic to curry leaves, so it is best to check with your guests before serving.

HEALTH & BENEFITS

Eggplants are an excellent source of fiber, copper, folate, and vitamins B6 and K.
They also contain antioxidants that help protect the body from damage caused by free radicals and can reduce the risk of heart disease, type 2 diabetes, and certain types of cancer.
Coconut milk is rich in healthy fats that can improve cholesterol levels and boost brain function. It also has antibacterial and antiviral properties that can help fight off infections.

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