Eggplanttomatoandgreenonioncurry Recipes

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EGGPLANT, TOMATO AND GREEN ONION CURRY



Eggplant, Tomato and Green Onion Curry image

Adapted from Vij's restaurant in Vancouver. I have halved the recipe and reduced the amount of oil. This is delicious as a side or as a main. When buying eggplant, compare eggplants of the same size and buy the one that weighs the less. It will have more meat and fewer seeds.

Provided by mell_2

Categories     Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 green onions
1/2 cup plain yogurt
1/2 tablespoon Mexican chili powder
1/2 teaspoon turmeric
1/2 teaspoon ground cayenne pepper
1/4 teaspoon salt
1/2 eggplant, cut in 1-inch cubes
1 cup chopped tomato (1 large)
2 tablespoons canola oil

Steps:

  • Chop the green onions, the white parts, 1/4 inch long and the green parts 3/4 inch long. Set aside.
  • In a large mixing bowl, combine yogurt, chili powder, turmeric, cayenne and salt. Add eggplant, tomatoes and onions and stir well to make sure the veggies are well coated.
  • In a shallow heavy pan, heat oil on medium-high heat for 45 seconds. Pour curry into the pan and stir well.
  • Sauté about 3 minutes, reduce the heat to medium-low and cover. Simmer for another 10 minutes, stirring once halfway. Turn off the heat and stir once more.
  • If you are not serving the curry right away, remove the lid or it will become to mushy.

Nutrition Facts : Calories 111.8, Fat 8.4, SaturatedFat 1.2, Cholesterol 4, Sodium 174.9, Carbohydrate 8.4, Fiber 3.3, Sugar 4.4, Protein 2.5

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