Ingredients for Eggplant Tomato And Green Onion Curry
- 1/2 cup green onions, chopped (white parts 1/4 inch, green parts 3/4 inch)
- Plain Yogurt
- Mexican Chili Powder
- 1 tsp turmeric
- Ground Cayenne Pepper
- 1 tsp salt
- 2 medium eggplants, diced
- Chopped Tomato
- Canola Oil
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How to Make Eggplant Tomato And Green Onion Curry
- Finely chop 1/2 cup of green onions (white parts 1/4 inch long, green parts 3/4 inch long). Set aside.
- In a large bowl, whisk together 1 cup plain yogurt, 1 tbsp chili powder, 1 tsp turmeric, 1/2 tsp cayenne pepper, and 1 tsp salt.
- Add 2 medium eggplants (diced), 1 (28 ounce) can crushed tomatoes, and the chopped green onions to the yogurt mixture. Stir gently to coat the vegetables evenly.
- Heat 1 tbsp vegetable oil in a large, shallow pan over medium-high heat for 45 seconds.
- Pour the curry mixture into the hot pan and stir well to combine.
- Sauté for 3 minutes, stirring occasionally. Reduce heat to medium-low, cover, and simmer for 10 minutes.
- Stir the curry halfway through the simmering process.
- Remove from heat and stir once more. If not serving immediately, remove the lid to prevent the curry from becoming too mushy.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
17g
Fat
6g
Carbs
2g
