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In recent years, plant-based dishes have surged in popularity, enticing food enthusiasts and health-conscious individuals alike. As more people seek to incorporate vegetables into their diets, the spotlight has turned to versatile ingredients that can shine in a variety of culinary contexts. One such ingredient is eggplant, which not only offers a unique texture but also absorbs flavors beautifully, making it a staple in many global cuisines.

Easy One-Pan Eggplant Curry

Discover the delightful flavors of Spicy One-Pan Eggplant Curry, a simple yet satisfying dish that elevates plant-based cooking. This recipe features tender eggplant simmered with aromatic spices and creamy coconut milk, offering a perfect balance of warmth and richness. Nutrient-dense and versatile, this curry is suitable for vegans, vegetarians, and anyone eager for a hearty meal. Embrace the culinary journey and enjoy the health benefits while indulging in this comforting dish!
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Ingredients
  

2 medium eggplants, diced into 1-inch cubes

1 can (14 oz) coconut milk

1 can (14 oz) diced tomatoes

1 medium onion, finely chopped

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons curry powder

1 tablespoon vegetable oil

1 teaspoon cumin seeds

1 teaspoon turmeric powder

1 teaspoon chili powder (adjust to taste)

Salt, to taste

Fresh cilantro, for garnish

Cooked rice or naan bread, for serving

Instructions
 

Heat the Oil: In a large skillet or pan, heat the vegetable oil over medium heat.

    Sauté Aromatics: Add the cumin seeds and let them sizzle for about 30 seconds. Then, add the chopped onion and sauté until translucent, about 5 minutes. Next, stir in the minced garlic and grated ginger; cook for an additional 1-2 minutes until fragrant.

      Add Spices: Sprinkle in the curry powder, turmeric, and chili powder. Stir the mixture well and let it cook for about 1 minute to toast the spices, releasing their aroma.

        Cook the Eggplant: Add the diced eggplant to the pan, stirring to coat with the spiced onion mixture. Cook for about 5-7 minutes, stirring occasionally, until the eggplants start to soften.

          Incorporate Tomatoes and Coconut Milk: Pour in the canned diced tomatoes (with juices) and coconut milk. Stir everything together, ensuring the eggplants are submerged in the sauce. Bring to a gentle simmer.

            Simmer the Curry: Reduce the heat to low, cover the pan, and let the curry simmer for 15-20 minutes, or until the eggplant is tender and the sauce has thickened. Stir occasionally and season with salt to taste.

              Garnish and Serve: Once the curry is ready, remove it from heat. Garnish with freshly chopped cilantro. Serve hot over cooked rice or with warm naan bread.

                Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 4 servings