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🍽️ Creamy Eggplant Curry with Rice

600 kcal · 30 min · 4 servings

Ingredients

• Eggplants 2 pcs
• Salt pinch
• Red bell peppers 2 pcs
• Garlic cloves 1 pcs
• Onions, yellow 1 pcs
• Hot peppers Mix 1 pcs
• Oil 10 tbsp
• Curry powder 1 tbsp
• Tomatoes, pureed 400 g
• Coconut milk 400 ml
• Basmati rice 300 g
• Cornstarch 3 tbsp
• Cilantro, fresh 10 g
• Pepper, black ground pinch

Instructions

1. 1. Rinse the eggplants thoroughly under running water.
2. 2. Cut off the tough ends of the eggplants.
3. 3. Cut the flesh of the eggplants into coarse cubes.
4. 4. Place the eggplant cubes into a sieve.
5. 5. Generously sprinkle the cubes with salt.
6. 6. Let the salted eggplants sit aside for a few minutes.
7. 7. Clean the bell peppers and cut them in half lengthwise.
8. 8. Remove the seeds and the tough core from the bell peppers.
9. 9. Cut the deseeded bell peppers into coarse cubes as well.
10. 10. Peel the garlic cloves.
11. 11. Cut the onion in half and peel it.
12. 12. Rinse the chili peppers.
13. 13. Cut the chili peppers in half.
14. 14. Remove the seeds from the chili peppers.
15. 15. Place the onion, garlic, bell pepper, chili, 6 tablespoons of oil, and curry powder into a tall container or food processor.
16. 16. Blend the ingredients into a smooth, homogeneous paste.
17. 17. Heat 1 tablespoon of oil in a pot over high heat.
18. 18. Add the curry paste to the hot oil.
19. 19. Fry the paste for about 5 minutes.
20. 20. Stir the paste occasionally while frying.
21. 21. Mix the fried paste with pureed tomatoes.
22. 22. Add coconut milk to the sauce.
23. 23. Let the sauce simmer for about 20 minutes over low heat.
24. 24. Place the rice in a separate pot.
25. 25. Pour about 700 milliliters of salted water over the rice.
26. 26. Bring the water with the rice to a boil.
27. 27. Cook the rice for about 12 minutes.
28. 28. Mix the cornstarch with 1/2 teaspoon of salt in a shallow bowl.
29. 29. Rinse the eggplant cubes after salting.
30. 30. Pat the eggplant cubes completely dry with a kitchen towel.
31. 31. Roll the dry eggplant cubes in the cornstarch mixture.
32. 32. Heat 3 tablespoons of oil in a frying pan over medium to high heat.
33. 33. Fry the eggplant cubes for about 5 minutes.
34. 34. Fry the cubes until golden brown on all sides.
35. 35. Rinse the coriander.
36. 36. Shake the coriander dry.
37. 37. Chop the coriander coarsely.
38. 38. Season the curry sauce with salt and pepper to taste.
39. 39. Distribute the rice onto the plates.
40. 40. Pour the curry sauce and eggplant cubes over the rice.
41. 41. Sprinkle the dish with the chopped coriander.
42. 42. Enjoy your meal!

Nutrition per serving

• kcal: 600
• Protein: 10 g · Fett/Fat: 28 g · Carbs: 85 g