Eggplant, Tomato and Green Onion Curry

Name: Eggplant, Tomato and Green Onion Curry
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 2 Tbsps canola oil; 1 Tbsps mexican chili powder; 1 eggplant , cut in 1-inch cubes; 4 green onions; 1 teaspoons ground cayenne pepper; 118 milliliters plain yogurt; 0 teaspoons salt; 237 milliliters chopped tomato (1 large); 1 teaspoons turmeric

The recipe Eggplant, Tomato and Green Onion Curry is ready in approximately 35 minutes and is definitely an awesome gluten free and vegetarian option for lovers of Indian food. This recipe serves 4. One serving contains 110 calories, 2g of protein, and 8g of fat. A mixture of tomato, turmeric, ground cayenne pepper, and a handful of other ingredients are all it takes to make this recipe so tasty.

Ingredients

Servings:

2Tbsps

canola oil 1Tbsps

mexican chili powder 1

eggplant , cut in 1-inch cubes 4

green onions 1teaspoons

ground cayenne pepper 118milliliters

plain yogurt 0teaspoons

salt 237milliliters

chopped tomato (1 large)1teaspoons

turmeric

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 Berger Gruner Veltliner (1 Liter) with a 4.7 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.