Name: Creamy Indian Tomato-Eggplant Curry with Basmati Rice & Yogurt
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ cups basmati rice; 710 ml chicken or vegetable broth; 3 eggplants; 3 (2 ½ cm) pieces ginger root; 355 ml heavy whipping cream; 1 ½ (680 g) jars marinara sauce; ¾ cup plain Greek yogurt; 1 ½ medium yellow onions; curry powder; garlic powder; salt; virgin coconut oil

Creamy Indian Tomato-Eggplant Curry with Basmati Rice & Yogurt Creamy Indian Tomato-Eggplant Curry with Basmati Rice & Yogurt — a 35-minute lunch recipe with 12 ingredients, serving 6.Ingredients

1 ½ cups basmati rice

710 ml chicken or vegetable broth

3 eggplants

3 (2 ½ cm) pieces ginger root

355 ml heavy whipping cream

1 ½ (680 g) jars marinara sauce

¾ cup plain Greek yogurt

1 ½ medium yellow onions

curry powder

garlic powder

salt

virgin coconut oil

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add broth, then bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, wash, dry, trim, and quarter eggplants lengthwise, then cut crosswise into ½-inch thick pieces. Place in a medium bowl.

Peel, halve, and medium dice onions. Add to the bowl with the eggplant.

Wash, dry, peel, and mince ginger. Add to the bowl.

Preheat a large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add eggplant, onion, ginger, and spices; cook, stirring occasionally, until eggplant softens, 5-7 minutes.

Add marinara sauce and cream to the pot; stir combine the curry and bring to a boil. Once boiling, reduce to a simmer and continue to cook, stirring occasionally, until eggplant is tender and curry thickens, about 5 minutes. Remove from heat and cover to keep warm.

To serve, divide rice and curry between plates or bowls, then top with yogurt. Enjoy!

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