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