Eggplant, Tomato and Green Onion Curry

Name: Eggplant, Tomato and Green Onion Curry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 4 green onions; 0.5 cup plain yogurt; 0.5 tbsp Mexican chili powder; 0.5 tsp turmeric; 0.5 tsp ground cayenne pepper; 0.25 tsp salt; 0.5 eggplant; 1 cup chopped tomato (1 large); 2 tbsp canola oil

A South Asian curry of aubergine, tomato and yogurt, seasoned with chilli and turmeric and simmered on the stove.

35 min · Serves 4 · Easy

Method

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Time: Prep 20 min · Cook 15 min · 35 min total
Difficulty: easy

1
Chop the green onions, the white parts, 1/4 inch long and the green parts 3/4 inch long. Set aside.
2
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.
3
In a shallow heavy pan, heat oil on medium-high heat for 45 seconds. Pour curry into the pan and stir well.
1 min
4
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.
5
If you are not serving the curry right away, remove the lid or it will become to mushy.