Wambatu Curry (sri Lankan Eggplant Curry)

Wambatu Curry, also known as Sri Lankan Eggplant Curry, is a flavorful and aromatic dish that is a staple in Sri Lankan cuisine. This vegetarian curry is made with tender eggplant cooked in a rich and creamy coconut milk sauce, infused with traditional Sri Lankan spices.

Wambatu Curry (sri Lankan Eggplant Curry)

Ingredients

  • 2 medium-sized eggplants, cut into cubes
  • 1 onion, finely chopped
  • 2 tomatoes, diced
  • 1 can (400ml) coconut milk
  • 3-4 green chilies, sliced
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder
  • 1 teaspoon curry powder
  • 1 sprig curry leaves
  • 2 tablespoons vegetable oil
  • Salt to taste

Instructions

  1. In a large pan, heat the vegetable oil over medium heat.
  2. Add the chopped onions and sauté until they turn translucent.
  3. Add the curry leaves, green chilies, and stir for a minute.
  4. Next, add the diced tomatoes and cook until they soften.
  5. Sprinkle turmeric, chili powder, and curry powder into the pan and mix well.
  6. Add the cubed eggplants and stir to coat them with the spices.
  7. Pour in the coconut milk and season with salt. Stir gently to combine all the ingredients.
  8. Cover the pan and let the curry simmer for about 15-20 minutes, or until the eggplants are tender.
  9. Once the eggplants are cooked through and the sauce has thickened, remove from heat.
  10. Serve the Wambatu Curry hot with steamed rice or roti.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
220 per serving
Carbohydrates
15g
Protein
5g
Fat
18g

Supplies

Large Pan Wooden Spoon Cutting Board Knife

Tools

Pan Lid

Serving suggestions

Serving Suggestions: Wambatu Curry pairs well with steamed rice, roti, or Sri Lankan hoppers.

Tips & tricks

Tips: For a spicier curry, increase the amount of green chilies or add a pinch of cayenne pepper.

Cost

$10