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Eggplant curry with coconut milk

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Product description

Journey through your meal

For 4 people, this recipe contains:

2 eggplants, sliced

2 tomatoes 

1 onion

2 cm ginger root

1 teaspoon gujarati curry powder

40 cl of coconut milk

In addition, what you will need:

1 pinch of salt

1 clove of garlic

2 tablespoons of oil

½ bunch of coriander

1 teaspoon cumin powder (optional)


  1. Peel then chop the onion, garlic and ginger. In a frying pan, heat 2 tablespoons of oil and brown the chopped mixture. Add the spices.
  2. Peel and crush the tomatoes, cut the eggplants into 1 cm thick slices.
  3. Add 10 cl of water to the mixture of aromas and spices, add the tomatoes and eggplants and simmer for 10 to 15 minutes over medium heat and covered.
  4. Add the coconut milk, salt and continue cooking for 10 minutes on low heat.

It's ready!

The MagicTip: served on a bed of rice and sprinkled with freshly chopped coriander, this curry becomes a delicious complete dish.

Allergens: contains coconut, garlic and onion.

About the artisans


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