Dinner for 4

Baked Eggplant Curry

Name: Baked Eggplant Curry
Total time: 70 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tsp oil; 2 tsp ground coriander; 1 tsp ground cumin; 1/4 tsp black pepper; 1/4 tsp cayenne or indian red chili powder or use 1/2 teaspoon paprika instead for keeping it mild; 1 tsp or more garam masala or you can use sambar masala or berbere; 1/2 tsp salt; 1/2 red onion; 2 cloves garlic minced; 1/2 inch ginger finely chopped or minced; 1 tsp oil; 1/2 tsp mustard seeds; 1/8 tsp fenugreek seeds; 12 curry leaves; 8 oz tomato puree; 2 1/4 cups coconut milk; 1/4 cup split red lentils; 1/4 tsp salt; cilantro and lemon juice for garnish (optional)

Eggplant roasts with spiced coconut tomato sauce, mustard seeds, lentils, and curry leaves for a tender baked curry.

Typical price

$11.77for 4 servings

$2.94 per serving$11.77 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

70 minstart to table
Mediumdifficulty
4servings as written
$$typical cost tier

Indian Vegetarian Vegan Dairy-free Gluten-free Family Dinners

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Red onions$1.49/lb typical	0.5 lb	$0.74Typical price
Garlic$0.75 each typical	0.25	$0.15Typical price
Fresh ginger$0.40/oz typical	0.5 oz	$0.20Typical price
Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical	3.5	$7.16Typical price
Canned tomatoes$0.08/oz typical	8 oz	$0.64Typical price
Coconut milk$0.14/oz typical	19 oz	$2.68Typical price
Dried beans and lentils$0.11/oz typical	1.75 oz	$0.19Typical price
Total for the servings shown		$11.77

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilDried herbs, spices and seasoning blendsSalt and pepperDried spices (cumin, paprika, chili powder, oregano)

Not included in the cost.

Ingredients

2 tsp oil
2 tsp ground coriander
1 tsp ground cumin
1/4 tsp black pepper
1/4 tsp cayenne or indian red chili powder or use 1/2 teaspoon paprika instead for keeping it mild
1 tsp or more garam masala or you can use sambar masala or berbere
1/2 tsp salt
1/2 red onion
2 cloves garlic minced
1/2 inch ginger finely chopped or minced
1 tsp oil
1/2 tsp mustard seeds
1/8 tsp fenugreek seeds
12 curry leaves
8 oz tomato puree
2 1/4 cups coconut milk
1/4 cup split red lentils
1/4 tsp salt
cilantro and lemon juice for garnish (optional)

Steps

Heat the oven to 425°F.
Toss the eggplant and red onion with 2 teaspoons oil, coriander, cumin, pepper, cayenne, garam masala, and salt.
Spread the vegetables in a 9-by-13-inch baking dish and roast for 25 minutes.
Heat 1 teaspoon oil in a skillet over medium heat, then cook the mustard seeds, fenugreek seeds, and curry leaves for 1 minute.
Stir in the garlic, ginger, tomato puree, coconut milk, lentils, and salt, then simmer for 15 minutes.
Pour the sauce over the roasted vegetables and bake at 375°F for 25 minutes, until the eggplant is tender.

Swaps

Red onions for Onionsabout $0.20/lb less at typical prices
Dried beans and lentils for Canned beansabout $0.02/oz less at typical prices

Main ingredient on sale this week? See what to make with dried beans and lentils on sale.