Tomato & Eggplant Curry Recipe

Prepare the Eggplant

Preheat the oven to 400°F (200°C). Cut the eggplant into cubes, toss with 2 tablespoons of olive oil, salt, and pepper. Roast in the oven for 25 minutes or until golden and tender.

Cook the Rice

In a medium saucepan, combine jasmine rice with 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the rice is tender. Fluff with a fork and set aside.

Make the Curry

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped onions, minced garlic, and grated ginger. Sauté until the onions are translucent. Add chopped tomatoes and cook until soft.

Add Spices and Coconut Milk

Stir in the curry powder, roasted eggplant, and coconut milk. Simmer for 10 minutes, allowing the flavors to meld. Adjust salt and pepper to taste.

Prepare the Paneer Dumplings

Crumble paneer and mix it with salt, pepper, and chopped mint. Form small dumplings and set aside.

Crispy Sweet Peas

In a small pan, heat a little olive oil and sauté sweet peas until they are tender and slightly crispy, about 5 minutes.

Serve

Serve the curry over jasmine rice, topped with crispy sweet peas, paneer dumplings, and fresh cilantro and mint.