Super easy eggplant and zucchini curry
If you are looking for a meatless option for a comforting curry, this eggplant and zucchini curry may be the solution. It is easy, tasty and has seasonal ingredients for a great result.
Servings: 4 people
Ingredients
- 1 big eggplant
- 1 medium zucchini
- 1 tbsp curry paste I like red curry paste
- 1 cup coconut milk
- ½ tbsp turmeric
- 1 garlic clove minced
- 1 tsp ginger minced
- 1 tbsp coconut oil
- Salt and Pepper
Instructions
- Cut the zucchini and the eggplant into round slices of about ½ inch wide.
- Heat the coconut oil in a big pan over medium heat and then add the curry paste and cook until the coconut oil and the curry paste melt together.
- Add the zucchini and the eggplant and cook for a couple minutes, then pour the coconut milk.
- Season with the turmeric, the garlic, and the ginger and simmer for about 20 minutes over low heat.