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Eggplant Curry Recipe
Eggs are a great vegetarian alternative for meats. What do you think of this spiced quail egg and eggplant curry recipe for dinner tonight?
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 2 people
Calories per serving 380 kcal
Ingredients
- 12 quail eggs hard-boiled and peeled
- 2 cups vegetable stock (480 ml)
- 1 small onion chopped roughly
- 4 garlic cloves chopped roughly
- 1- inch fresh ginger (2,5 cm), peeled
- 1 small fresh tomato diced
- 4 tbsp unsweetened yogurt
- 1 tsp tomato paste
- 1 large fresh eggplant diced
- ½ tsp paprika powder
- ½ tsp ground cumin
- 2 bay leaves
- ½ tsp nutmeg (ground)
- ½ tsp garam masala
- 3 tbsp vegetable oil
- ½ tsp curcuma powder
- a handful fresh mint and cilantro, chopped
- salt
Instructions
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Place the diced eggplant on an oven tray.
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Grill it for 10 minutes. Then add the eggs and a pinch of cumin, garam masala, smoked paprika, curcuma, nutmeg and salt to a bowl.
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Stir and put it aside until needed later. Add the chopped onion, garlic, diced tomato and peeled ginger to the bowl of the Cook Processor fitted with the MultiBlade.
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Close the bowl and press Pulse for 10 seconds. Then remove the MultiBlade and replace it with the StirAssist. Add the vegetable oil.
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Close the bowl and select STEW P7. Press Start to activate Step 1. After that add the grilled eggplant, bay leaves, tomato paste, the remaining cumin, curcuma, garam masala, smoked paprika, nutmeg, vegetable stock and a dash of pepper.
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Close the bowl and press Start to activate Step 2. After that add the quail eggs, yogurt and chopped mint and cilantro.
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Close the bowl and press Start to activate Step 3. Reduce the speed to 1 (or the eggs might break). In the end press Cancel to exit the keep warm mode. Check the seasoning of the curry and add extra pepper, salt or spices to taste. Scoop the the eggplant curry into bowls and serve.
