For a satisfying dinner or lunch, you can't go wrong with eggplant simmered in coconut milk with spices. Double up on the spices if you like, and feel free to add whatever additional vegetables take your fancy. We like serving this curry with cauliflower rice.
In a large pot, heat the oil over medium heat. Add the onions and cook for three to four minutes or until soft. Add the garlic and eggplant. Cook for five to six minutes or until the eggplant is browned, being sure to stir occasionally.
Add the curry powder, cumin, salt, and pepper and stir for two minutes to combine. Add the coconut milk and diced tomatoes and stir to combine. Bring to a gentle simmer, cover, and let cook for 15 minutes.
Divide between bowls and top with cilantro. Enjoy!
4 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
