Eggplant Curry (Indian)

Name: Eggplant Curry (Indian)
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 2
Cuisine: Indian, Asian
Ingredients: 1 teaspoon brown mustard seeds; 237 milliliters coconut milk; 1 teaspoon cumin seed; 4 curry leaves; 1 medium eggplant; 2 garlic cloves; 1 Tbsp ghee; 1 inch ginger; 1 green chili pepper; 1 Tbsp ground coriander; 2 smalls onions; 1 red chili pepper; 2 servings salt, to taste; 1 teaspoon tamarind puree; 1 Tbsp tomato paste

Eggplant Curry (Indian) might be just the Indian recipe you are searching for. This recipe makes 2 servings with 440 calories, 8g of protein, and 33g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, whole 30, and vegetarian diet. If you have garlic cloves, tamarind puree, cumin seed, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 35 minutes.

Ingredients

Servings:

1teaspoon

brown mustard seeds 237milliliters

coconut milk 1teaspoon

green chili pepper 1Tbsp

ground coriander 2smalls

onions 1

red chili pepper 2servings

salt, to taste 1teaspoon

tamarind puree 1Tbsp

tomato paste

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Markus Huber Obere Steigen Gruner Veltliner with a 4 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.