Spicy Szechuan Style Eggplant Curry (四川辣茄子咖喱)
四川辣茄子咖喱 (Spicy Szechuan Style Eggplant Curry) is a flavorful and spicy dish from Sichuan Cuisine that combines the unique flavors of Szechuan peppercorns, spicy chili peppers, and tender eggplant in a rich curry sauce.
Ingredients
- 2 large eggplants, cut into cubes
- 3 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2-3 red chili peppers, sliced
- 1 teaspoon Szechuan peppercorns
- 1 tablespoon curry powder
- 1 tablespoon soy sauce
- 1 cup coconut milk
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat the vegetable oil in a large pan over medium heat. Add the garlic, ginger, red chili peppers, and Szechuan peppercorns. Stir-fry for 2-3 minutes until fragrant.
- Add the eggplant cubes to the pan and cook for 5-7 minutes until they start to soften.
- Stir in the curry powder and soy sauce, then pour in the coconut milk. Simmer for 10-12 minutes until the eggplant is tender and the sauce has thickened.
- Season with salt to taste and garnish with fresh cilantro before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 8g
- Fat
- 15g
- Carbohydrates
- 25g
Supplies
Large pan Cutting board Knife Measuring spoons Measuring cup Spatula
Tools
Stovetop
Serving suggestions
Serve the Spicy Szechuan Style Eggplant Curry with steamed rice or naan bread for a satisfying meal.
Tips & tricks
For an extra kick of heat, add more red chili peppers or a dash of chili oil to the curry.
Cost
$10