Image: Vegan Madras Curry with Eggplant (4713705096)

Description: Recipe to follow. Here it is: 2 1/2 tablespoons coriander seeds, dry-roasted and ground 1 tablespoon cumin seed, dry roasted and ground 1 teaspoon brown mustard seeds 1/2 teaspoon cracked black peppercorns 1 teaspoon cayenne powder ½ teaspoon red chili flakes 1 teaspoon ground turmeric 2 crushed garlic cloves 2 teaspoons grated fresh ginger 1 teaspoon cinnamon, ground 1 tablespoon cardamom, ground 4 tablespoons white vinegar This will make a paste that you may refrigerate up to 2 weeks. Put all ingredients except vinegar into small bowl and mix together well. Add the vinegar and mix to a smooth paste. ¼ piece of lemongrass 1 cup pureed tomato 3 Japanese Eggplant, cubed 2 scallions, sliced Coconut milk 2-3 tablespoons Curry paste In a pan, sauté the scallion and eggplant with the tomatoes- add curry paste and enough coconut milk to make a nice sauce (1-11/2 cups) Addthe lemongrass and simmer 15-20 minutes. Remove the lemongrass before serving. Adjust the seasoning as you like and serve over rice. Serves 2-4 depending on course size.
Title: Vegan Madras Curry with Eggplant (4713705096)
Credit: Madras Curry with Eggplant
Author: Vegan Feast Catering
Usage Terms: Creative Commons Attribution 2.0
License: CC BY 2.0
License Link: https://creativecommons.org/licenses/by/2.0
Attribution Required?: Yes