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.

Spicy Szechuan Style Eggplant Curry (四川辣茄子咖喱)

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

  1. 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.
  2. Add the eggplant cubes to the pan and cook for 5-7 minutes until they start to soften.
  3. 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.
  4. 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