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.

Djiboutian Spiced Eggplant and Tomato Curry (Curry d'Aubergines et de Tomates Épicé Djiboutien)

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

  1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened.
  2. Add the diced eggplant to the pot and cook for 5 minutes, stirring occasionally.
  3. Add the chopped tomatoes, ground cumin, ground coriander, turmeric, cayenne pepper, paprika, cinnamon, salt, and black pepper. Stir well to combine.
  4. Pour in the vegetable broth and bring the curry to a simmer. Cook for 15-20 minutes, or until the eggplant is tender.
  5. 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