Indonesian-style Eggplant Curry

Ingredients

While the original Iranian Khoresh bādemjān is a stew-like dish with a tomato-based sauce, the Indonesian-style Eggplant Curry takes inspiration from Indonesian cuisine by incorporating a variety of spices and coconut milk. The flavors are bolder and spicier, with a touch of sweetness from the coconut milk, giving the dish a unique Indonesian twist. We alse have the original recipe for Khoresh bādemjān, so you can check it out.

• 2 large eggplants, cut into cubes 2 large eggplants, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red chili, finely chopped 1 red chili, finely chopped
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon shrimp paste 1 teaspoon shrimp paste
• 1 cup coconut milk 1 cup coconut milk
• 1 cup vegetable broth 1 cup vegetable broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 5g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the onion, garlic, and red chili, and sauté until the onion is translucent.
2. 2.
   Add the turmeric powder, cumin powder, coriander powder, chili powder, and shrimp paste to the pan. Stir well to combine the spices with the onion mixture.
3. 3.
   Add the eggplant cubes to the pan and cook for 5 minutes, stirring occasionally.
4. 4.
   Pour in the coconut milk, vegetable broth, soy sauce, and tamarind paste. Stir well to combine all the ingredients.
5. 5.
   Reduce the heat to low, cover the pan, and simmer for 15-20 minutes, or until the eggplant is tender.
6. 6.
   Season with salt to taste.
7. 7.
   Garnish with fresh cilantro before serving.
8. 8.
   Serve the Indonesian-style Eggplant Curry with steamed rice.

Treat your ingredients with care...

• Eggplant — To prevent the eggplant from becoming mushy, make sure to cut it into evenly sized cubes. You can also sprinkle some salt on the eggplant cubes and let them sit for 10 minutes before cooking to remove any excess moisture.
• Shrimp paste — If you prefer a vegetarian version, you can omit the shrimp paste or substitute it with miso paste for a similar umami flavor.

Tips & Tricks

• For a spicier curry, add more red chili or use a hotter variety.
• Adjust the consistency of the curry by adding more vegetable broth if desired.
• To enhance the flavor, you can add a squeeze of lime juice before serving.
• Feel free to add other vegetables such as bell peppers or green beans for added texture and flavor.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Indonesian-style Eggplant Curry with steamed rice for a complete and satisfying meal. The rice helps balance the spiciness of the curry and absorbs the flavorful sauce, creating a perfect harmony of tastes.

Presentation advice

Garnish the Indonesian-style Eggplant Curry with fresh cilantro to add a pop of color and freshness. Serve it in a vibrant bowl or on a decorative plate to make the dish visually appealing.