Easy Eggplant Curry by @louloukitchen_

50 min

3 servings

🍆

500 g

Eggplant

🍅

150 g

Cherry tomatoes

🫘

240 g

Chickpeas

🌶️

2 g

Paprika

🍛

6 g

Curry powder

🫙

2 g

Turmeric

🥛

200 ml

Light liquid cream

🥥

200 ml

Coconut milk

🍚

180 g

Thai rice

🧈

20 g

Butter

🌶️

2 g

Chili powder

🍅

30 g

Tomato paste

🫗

15 ml

Oil

💧

270 ml

Water

  1. Cut
    • eggplant

    Cut the eggplants into large chunks.

  2. Boil
    • eggplant
    • water

    Boil the eggplant chunks in water for 15 minutes.

  3. Rinse
    • Thai jasmine rice
    • water

    Rinse the Thai jasmine rice three times until the water runs clear.

  4. Boil
    • Thai jasmine rice
    • water

    Bring the rinsed rice and 270 ml water to a boil.

  5. Cook
    • Thai jasmine rice

    Cover the rice and cook it over low heat without stirring until tender.

  6. Heat
    • olive oil
    • canned chickpeas
    • paprika

    Heat the olive oil and fry the canned chickpeas with paprika until lightly browned.

  7. Add
    • eggplant
    • cherry tomatoes
    • Chickpeas

    Add the cooked eggplant, cherry tomatoes, and tomato paste to the chickpeas.

  8. Stir
    • curry powder

    Stir in the curry powder, ground turmeric, and remaining paprika.

  9. Pour
    • coconut milk
    • light liquid cream

    Pour in the coconut milk and light liquid cream.

  10. Simmer

    Cover the curry and simmer over medium heat for 15 minutes until the sauce thickens.

  11. Melt
    • butter
    • chili powder

    Melt the butter with chili powder.

  12. Serve
    • Thai jasmine rice
    • butter
    • chili powder

    Serve the curry over the cooked rice and drizzle with the chili butter.

Easy Eggplant Curry by @louloukitchen_

50 min

3 servings

🍆

500 g

Eggplant

🍅

150 g

Cherry tomatoes

🫘

240 g

Chickpeas

🌶️

2 g

Paprika

🍛

6 g

Curry powder

🫙

2 g

Turmeric

🥛

200 ml

Light liquid cream

🥥

200 ml

Coconut milk

🍚

180 g

Thai rice

🧈

20 g

Butter

🌶️

2 g

Chili powder

🍅

30 g

Tomato paste

🫗

15 ml

Oil

💧

270 ml

Water

Preparation Steps

  1. Step 1/12

    Cut the eggplants into large chunks.

    🍆eggplant
    🔪chef's knife
    🪵cutting board

  2. Step 2/12

    Boil the eggplant chunks in water for 15 minutes.

    🍆eggplant
    💧water
    ✨lid

  3. Step 3/12

    Rinse the Thai jasmine rice three times until the water runs clear.

    🍚Thai jasmine rice
    💧water
    🧺colander
    🥄measuring cup

  4. Step 4/12

    Bring the rinsed rice and 270 ml water to a boil.

    🍚Thai jasmine rice
    💧water
    🥄measuring cup

  5. Step 5/12

    Cover the rice and cook it over low heat without stirring until tender.

    🍚Thai jasmine rice
    ✨lid

  6. Step 6/12

    Heat the olive oil and fry the canned chickpeas with paprika until lightly browned.

    🫒olive oil
    🫘canned chickpeas
    🌶️paprika
    🥄wooden spoon

  7. Step 7/12

    Add the cooked eggplant, cherry tomatoes, and tomato paste to the chickpeas.

    🍆eggplant
    🍅cherry tomatoes
    🍅tomato paste
    🫘canned chickpeas
    🥄wooden spoon

  8. Step 8/12

    Stir in the curry powder, ground turmeric, and remaining paprika.

    🍛curry powder
    🫙ground turmeric
    🌶️paprika
    🥄wooden spoon

  9. Step 9/12

    Pour in the coconut milk and light liquid cream.

    🥥coconut milk
    🥛light liquid cream
    🥄wooden spoon

  10. Step 10/12

    Cover the curry and simmer over medium heat for 15 minutes until the sauce thickens.

    ✨lid

  11. Step 11/12

    Melt the butter with chili powder.

    🧈butter
    🌶️chili powder
    🥄wooden spoon

  12. Step 12/12

    Serve the curry over the cooked rice and drizzle with the chili butter.

    🍚Thai jasmine rice
    🧈butter
    🌶️chili powder
    🥄wooden spoon

Composition

Ingredients

Types

Vegetables, Spices, Dairy, Coconut products, Condiments, Liquids

Ingredients

Eggplant, Cherry tomatoes, Chickpeas, Paprika, Curry powder, Turmeric, Light liquid cream, Coconut milk, Thai rice, Butter, Chili powder, Tomato paste, Oil, Water

Notes

Eggplant (not too big), Curry powder (with turmeric), Turmeric (combined with curry powder amount), Light liquid cream (small can), Coconut milk (small can), Thai rice (one glass, rinsed), Tomato paste (amount not given), Oil (for frying the chickpeas), Water (one and a half glass per glass of rice)

Allergens

milk, coconut

Dietetics

Dietary regimen

Vegetarian

Calories

745 kcal

Macro nutrients

Protein: 18g, Carbohydrates: 94g, Fat: 34g, Fiber: 15g

Nutritional Information

Minerals

Potassium: 910mg, Iron: 5.2mg, Calcium: 145mg

Vitamins

Vitamin C: 20mg, Vitamin B6: 0.5mg, Folate: 180mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, colander, measuring cup, wooden spoon, lid

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight dinner, Lunch, Comfort food

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

Indian, French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Tender, Silky, Fluffy

Flavors

Savory, Creamy, Mildly spicy, Earthy, Tomato-rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating), freezer : 2 months (Freeze curry separately from rice,Use a freezer-safe airtight container)