Eggplant Curry

Name: Eggplant Curry Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 15
Ingredients: * Eggplant fresh 2 eggplant unpeeled (approx 1-1/4 lb (remove); * *Canola Oil 1 tbsp (remove); * Onions raw 1 medium (2-1/2 dia) (remove); * Garlic 1 tsp (remove); * *Fennel seed 2 tsp (remove); * *Cumin seed 1 tsp (remove); * Curry powder 1.5 tbsp (remove); * Red Ripe Tomatoes 2 plum tomato (remove); * Tamarinds .2 cup pulp (remove); * Chicken stock home-prepared 2 cup (remove); * *Coconut Milk 2 tbsp (remove); * Jalapeno Peppers .8 pepper (remove); * Cilantro raw 1 tbsp (remove); * Scallions raw 2 tbsp chopped (remove)

Minutes to Prepare: 20
Minutes to Cook: 60

Number of Servings: 15

Ingredients

* Eggplant, fresh, 2 eggplant, unpeeled (approx 1-1/4 lb (remove) * *Canola Oil, 1 tbsp (remove) * Onions, raw, 1 medium (2-1/2" dia) (remove) * Garlic, 1 tsp (remove) * *Fennel seed, 2 tsp (remove) * *Cumin seed, 1 tsp (remove) * Curry powder, 1.5 tbsp (remove) * Red Ripe Tomatoes, 2 plum tomato (remove) * Tamarinds, .2 cup, pulp (remove) * Chicken stock, home-prepared, 2 cup (remove) * *Coconut Milk, 2 tbsp (remove) * Jalapeno Peppers, .8 pepper (remove) * Cilantro, raw, 1 tbsp (remove) * Scallions, raw, 2 tbsp chopped (remove)

Directions

10 2 oz portions

Number of Servings: 15

Recipe submitted by SparkPeople user UPTOWNCHEF.

Servings Per Recipe: 15

Nutritional Info Amount Per Serving