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japanese-eggplant-curry-recipe

Japanese Eggplant Curry Recipe

A delicious and flavorful Japanese eggplant curry that's perfect for a cozy dinner.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Japanese
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 2 medium Japanese eggplants cut into chunks
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon ginger minced
  • 1 tablespoon curry powder
  • 1 cup coconut milk
  • 1 cup vegetable broth
  • 2 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon oil for frying

Instructions 

  1. Heat oil in a large pan over medium heat.
  2. Add chopped onion, garlic, and ginger. Sauté until fragrant.
  3. Add eggplant chunks and cook until they start to soften.
  4. Stir in curry powder and cook for another minute.
  5. Pour in coconut milk, vegetable broth, soy sauce, and sugar. Bring to a simmer.
  6. Simmer for 20 minutes or until the eggplant is tender and the sauce has thickened.
  7. Serve hot with rice or naan.

Nutritional Value

Calories: 200kcal | Carbohydrates: 20g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Sodium: 600mg | Potassium: 400mg | Fiber: 4g | Sugar: 6g | Vitamin A: 100IU | Vitamin C: 10mg | Calcium: 40mg | Iron: 2mg

Keywords

Curry, Eggplant, Japanese
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