Indian Eggplant Curry
Servings 4
Ingredients
- 1 small eggplant
- 1 can coconut milk
- 1 Sukhi's Vindaloo Curry Sauce
- 1 tbsp garlic
- 1 tbsp neutral oil
- Naan for serving
Instructions
- Slice eggplant into small 2-inch pieces.
- In a medium frying pan, add neutral oil and garlic.
- Add sliced eggplant. Stir fry eggplant for 3-4 min until lightly browned.
- Add coconut milk. Stir and simmer for 8-10 min.
- Remove from heat and serve warm with rice or naan.