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Rezept: Veganes Auberginen-Curry - Brinjal-Curry

vegan Eggplant Curry – Brinjal Curry

Ari
This vegan aubergine curry is also known as brinjal curry and is an Indian everyday meal made from aubergines, tomatoes, onions, ...
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Prep Time 6 minutes
Cook Time 35 minutes
Course dinner, vegetable curry
Cuisine India
Servings 2 portions
Calories 559 kcal

Equipment

  • Knife*
  • cutting board*
  • Cooking pot*
  • rice cooker*

Ingredients
  

INGREDIENTS

Instructions
 

  • Cook the basmati rice according to package instructions.
  • Wash the eggplant and cut into cubes (1.5 cm). Fry in a large pan with the olive oil over high heat for 3 to 4 minutes until golden brown. Stir frequently so that nothing can burn.
  • Meanwhile, peel and roughly chop the onions. Add to the pot with the aubergines. Reduce heat to medium and simmer for another 4 minutes.
  • Peel, finely chop or grate the garlic. Halve the peppers or chili, deseed and cut into fine strips or rings.
  • Now add the garlic, pepperoni, garam masala, curry, turmeric and ground coriander to the pot and roast for a minute until everything smells nice. Stir well every now and then.
  • Now add the chopped tomatoes and coconut milk. Salt lightly and simmer gently for about 15 minutes .
  • The coconut milk will now become thicker. If the curry is now the right consistency for you, remove it from the stove.
  • Stir in the mango chutney and season with salt and pepper.
  • Serve on rice.

Nutrition

Serving: 1Port.Calories: 559kcalCarbohydrates: 64gProtein: 10gFat: 18g
Keyword easy vegan recipe, eggplant curry, healthy eating, Indian recipes, meat free, vegetable curry
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