Eggplant Curry no Fry Sri Lankan Style Using Coconut

Eggplant Curry "no-Fry" Sri Lankan Style Using Coconut

Eggplant Curry no-Fry Sri Lankan Style Using Coconut

By food.com
40 minutes

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Details
  • Servings:   4
  • Calories:   189
  • Protein:   4g
  •  
  • Fiber:   10g
  • Sugar:   12g
  • Carb Total:   12g
  •  
  • Trans Fat:   1g
  • Saturated:   3g
  • Fat Total:   12g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • south east asian
  • indian
Comments
Ingredients
  • 2 eggplants (looking for 1 pound, which is roughly 2 regular or Italian eggplants...or use the Japanese ones inst)
  • 2 tablespoons canola oil (or any light oil)
  • sea salt
  • ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1⁄4 teaspoon ground turmeric
  • 1⁄2 teaspoon ground fennel
  • 1⁄2 teaspoon cayenne (to taste)
  • 4 teaspoons fresh lime juice (sub lemon if need be)
  • 2 inches piece cinnamon bark
  • 15 fresh curry leaves (or sub basil)
  • 1 small onion, cut into fine half rings
  • 3⁄4 cup light coconut milk (stirred well in the can before measuring)
  • 2 teaspoons ground brown mustard seeds
Instructions

Eggplant Curry "no-Fry" Sri Lankan Style Using Coconut serves 4 original recipe by food.com.

View original preparation instructions

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