Low Calorie Eggplant Recipe

I added 1 chicken breast to recipe. I know by now you know that I am a HUGE curry fan but wow oh wow, this particular curry really knocked my socks off! It's really hard to convey just how delicious this is in words alone! The texture and flavors meld into something perfectly balanced and perfectly crave-able! I cannot wait to hear what you think, too.

Eggplant Curry is one of my favorite vegan dinners to make at home. Spicy coconut curry with eggplant, chickpeas, and lots of flavorful spices make this meal a year-round staple. Press the manual or pressure cooker mode and adjust the time to 4 minutes on low pressure. I used small eggplants, if your eggplants are bigger you may want to increase another minute or two of cooking time.

You can use ½ cup of tomato puree instead of fresh tomatoes. If you like, add more water to make a thinner gravy for the curry. You can make the same recipe with globe eggplant as well.

I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons. Wash and trim extra stem from the baby eggplants leaving about half an inch of the stem. Make 2 vertical cross slits going almost the end. Preheat oven to roast setting 325 degree Fahrenheit. Lightly spray cooking oil on baking dish.

Step 1- Dry roast quarter cup of peanuts and two teaspoons of sesame seeds separately. Take a small frypan and set it on medium heat. Add the peanuts and stir them with a spoon until they turn golden. After about a minute, remove them from the heat and onto a plate. Repeat this website step with the sesame seeds, cumin seeds, and coconut, taking care to roast them one by one and not all together.

You can find eggplant in the grocery store or at farmers' markets. This vegetable does not store very long and it is best to plan to use them quickly. This is an extraordinarily flavorful dish, with spices like turmeric, mustard, coriander and cumin flavoring a creamy coconut sauce. Floating in that sauce are tender, juicy bits of perfectly cooked eggplant. In a pan dry roast coconut, peanuts, sesame seeds and poppy seeds . Roast for 5-6 minutes till you get a nice aroma.

Hello, I am Pavani, the cook in this hideout. Cook's Hideout is all about delicious vegetarian dishes from India and also from around the world. Here you will find recipes that are easy AND tasty to make.More about me... I'm a big time eggplant love and am always looking for new eggplant recipes.

The second is that you have to lightly fry your curry paste in order to reveal its true potential. Only then will you have a curry worth eating. Instead of potatoes, you can also add carrots, chayote, or any other root vegetables to the curry. If you want to save time, you can use one cup pre-fried onions too, easily available in any Indian or Pakistani grocery. Kashmiri chilli powder - I like to use Kashmiri chilli in my curries as it is milder than regular chilli.