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Recipe Tags: Curries 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Low Protein Healthy Main Dish Vegetables Asian Indian Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something

Eggplant Tomato And Green Onion Curry

Adapted from vij's restaurant in vancouver. I have halved the recipe and reduced the amount of oil. This is delicious as a side or as a main. When buying eggplant, compare eggplants of the same size and buy the one that weighs the less. It will have more meat and fewer seeds.

Steps

Chop the green onions , the white parts , 1 / 4 inch long and the green parts 3 / 4 inch long.
Set aside.
In a large mixing bowl , combine yogurt , chili powder , turmeric , cayenne and salt.
Add eggplant , tomatoes and onions and stir well to make sure the veggies are well coated.
In a shallow heavy pan , heat oil on medium-high heat for 45 seconds.
Pour curry into the pan and stir well.
Saut about 3 minutes , reduce the heat to medium-low and cover.
Simmer for another 10 minutes , stirring once halfway.
Turn off the heat and stir once more.
If you are not serving the curry right away , remove the lid or it will become to mushy.

Ingredients

green onions, plain yogurt, mexican chili powder, turmeric, ground cayenne pepper, salt, eggplant, chopped tomato, canola oil