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Before you jump to Indian-Style Eggplant Curry (Vegetarian) recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

The benefits of healthy eating are nowadays being given more publicity than ever before and there are a number of reasons for this. The overall economy is affected by the number of individuals who are dealing with health conditions such as high blood pressure, which is directly linked to poor eating habits. Everywhere you look, people are encouraging you to live a more healthy way of living but but then, you are also being encouraged to rely on fast foods that can affect your health in a bad way. It is likely that a lot of people feel it will take lots of effort to eat a healthy diet or that they have to make a large scale change to their way of life. Contrary to that information, individuals can alter their eating habits for the better by carrying out a couple of simple changes.

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As you can see, it is easy to begin making healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to indian-style eggplant curry (vegetarian) recipe. You can cook indian-style eggplant curry (vegetarian) using 16 ingredients and 8 steps. Here is how you do it.

The ingredients needed to prepare Indian-Style Eggplant Curry (Vegetarian):

1. Get 2 thumbtips' worth Garlic (grated)
2. Provide 1 clove Garlic (grated)
3. Prepare 200 ml Coconut milk
4. Take 100 ml Water
5. Prepare 2 tsp ● Cumin powder
6. Use 1 tsp ● Coriander seed powder
7. Prepare 1/2 tsp ● Turmeric
8. Provide 1/2 tsp ● Cinnamon
9. Use 1/2 tsp ● Fenugreek powder / methi (optional)
10. Get 1/4 tsp ● Cayenne powder
11. Provide 2 tbsp Vegetable oil
12. Prepare 1/2 tsp Garam masala
13. Take 1 dash Salt
14. Take 1 dash Cilantro or coriander leaves to garnish
15. Get 1 Eggplant, large
16. Provide 1 Tomato, large

Steps to make Indian-Style Eggplant Curry (Vegetarian):

1. Blanch the tomato to remove the skin, then roughly chop. Chop the eggplant into bite-sized pieces.
2. Place the eggplant on a heat-resistant dish, wrap in plastic wrap, then microwave for 3-4 minutes on high strength until tender. Discard any water.
3. Heat vegetable oil into a pot, then sauté the onion until it becomes translucent and very tender, (taking care not to burn it).
4. Add the garlic and ginger, lightly sauté. When aromatic, sprinkle in the ● ingredients, and sauté for 1 minute.
5. Add the roughly chopped tomato, and sauté until the tomato softens and loses form. Add the eggplant from Step 2, lightly sauté and mix.
6. Add the water and coconut milk and bring to a boil.
7. Simmer (for about 15 minutes) on medium heat, without a lid, until the sauce is slightly thickened. Add salt and garam masala to taste.
8. Transfer to a serving dish and garnish with cilantro.

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