Eggplant and Yellow Squash Curry (2-3 Servings)
This aromatic and heart-warming curry celebrates the delightful pairing of eggplant and yellow squash, creating a perfect blend of flavors. Made with a fragrant mix of onions, garlic, and curry powder, this recipe provides a comforting and satisfying experience with every spoonful. The richness of the coconut milk complements the robust flavors of the curry, creating a creamy, luscious base that envelopes the tender pieces of eggplant and squash.
The tomatoes add a refreshing touch, balancing the richness of the curry and giving it a lovely, bright color. The entire dish is simmered until the vegetables are perfectly tender and have absorbed all the beautiful flavors. Seasoned to taste and garnished with fresh cilantro, this Eggplant and Yellow Squash Curry transforms simple ingredients into a delightful meal.
Enjoy this curry served over steamed rice for a full, satisfying meal. It's perfect for a cozy dinner for two or three, providing a restaurant-quality experience right in your own kitchen. Whether you're a longtime vegetarian or just looking to incorporate more plant-based meals into your diet, this curry is a must-try. Enjoy the complex flavors and comforting warmth of this homemade curry today!
Ingredients
Ingredients:
- 1/2 large eggplant
- 1 yellow squash
- 1 tablespoon vegetable oil
- 1/2 onion, chopped
- 1 clove garlic, minced
- 1/2 tablespoon curry powder
- 1/2 can (about 7 oz) coconut milk
- 1/2 cup diced tomatoes
- Salt and pepper
- Fresh cilantro for garnish
Directions
Instructions:
- Prep your vegetables. Chop the eggplant and yellow squash into bite-sized pieces. Dice the onion and mince the garlic.
- Heat the vegetable oil in a medium pot over medium heat. Add the chopped onion and cook until it becomes translucent.
- Add the minced garlic and curry powder to the pot, stirring frequently for about a minute until it becomes fragrant.
- Add the chopped eggplant and yellow squash to the pot, stir to combine with the onion, garlic, and curry. Cook for about 5 minutes until the vegetables begin to soften.
- Pour the coconut milk and diced tomatoes (with their juice) into the pot. Stir well to combine all ingredients.
- Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes. Stir occasionally.
- After 20 minutes, check that the vegetables are tender and the flavors have melded together. If the vegetables are not yet tender, continue simmering and check every 5 minutes.
- Season with salt and pepper to taste. If the curry is too thick, add a bit of water or vegetable stock to thin it out.
- Once the curry is done, remove from heat. Serve over steamed rice and garnish with fresh cilantro.
Enjoy this smaller batch of Eggplant and Yellow Squash Curry! It's perfect for a cozy dinner for two or three.
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