Vegan Eggplant Tomato And Green Onion Curry Recipe

About this recipe

A hearty and flavorful vegan curry featuring tender eggplant, juicy tomatoes, and aromatic green onions, all simmered in a spiced yogurt-like sauce. Perfect for a satisfying dinner.

Ingredients

• 125 g Red Bell Pepper
• 500 g Tomato - Hybrid
• 1 kg Rice
• 100 g X 3 Mtr Turmeric Powder | Arisina Pudi Combo
• 80 g Urban Platter Cayenne Pepper Powder
• 1 kg Supreme Harvest Iodized Salt
• 1 ltr Oreal Canola Oil (From The House Of Pansari)

Instructions

1. 1. Chop the red bell pepper into bite-sized pieces and dice the tomatoes. Set aside.
2. 2. In a large mixing bowl, combine 1/2 tablespoon chili powder, 1/2 teaspoon turmeric, 1/2 teaspoon ground cayenne pepper, and 1/4 teaspoon salt. Mix well.
3. 3. Add 1 cup of diced tomatoes and the chopped red bell pepper to the bowl. Stir until the vegetables are evenly coated with the spice mixture.
4. 4. Heat 2 tablespoons of canola oil in a shallow, heavy pan over medium-high heat for about 45 seconds. Add the vegetable mixture to the pan and stir well.
5. 5. Sauté the mixture for about 3 minutes, then reduce the heat to medium-low. Cover the pan and let it simmer for 10 minutes, stirring once halfway through.
6. 6. Turn off the heat and give the curry a final stir. If not serving immediately, remove the lid to prevent the curry from becoming too mushy.
7. 7. Serve the curry warm with rice.