Djiboutian Spiced Eggplant and Tomato Curry (Curry d'Aubergines et de Tomates Épicé Djiboutien)
This Djiboutian Spiced Eggplant and Tomato Curry is a flavorful and aromatic dish that is perfect for a cozy dinner. The combination of spices and vegetables creates a rich and satisfying curry that is sure to impress your taste buds.
Ingredients
- 2 large eggplants, diced
- 4 tomatoes, chopped
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup vegetable broth
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened.
- Add the diced eggplant to the pot and cook for 5 minutes, stirring occasionally.
- Add the chopped tomatoes, ground cumin, ground coriander, turmeric, cayenne pepper, paprika, cinnamon, salt, and black pepper. Stir well to combine.
- Pour in the vegetable broth and bring the curry to a simmer. Cook for 15-20 minutes, or until the eggplant is tender.
- Once the curry is ready, garnish with fresh cilantro and serve hot with rice or bread.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 25g
- Protein
- 5g
- Fat
- 10g
Supplies
Large pot Stirring spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serve the curry with steamed rice or warm naan bread for a complete and satisfying meal.
Tips & tricks
For an extra kick of heat, add more cayenne pepper to the curry. Adjust the spice level to your preference.
Cost
$10