Family SECRET Recipe: 🍆Eggplant Curry Boulanger

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining flavor.

eggplant

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories and easier to find.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: turmeric and cumin

Homemade blends can be more flavorful and cost-effective.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats.

Cut 2 eggplants into bite-sized pieces.

Cut 1 zucchini into bite-sized pieces.

Peel and cut 4 potatoes into bite-sized cubes and set aside.

Cut 2 yellow onions into 1 centimeter cubes.

Mince 4 garlic cloves.

Cut 3 chicken thighs into bite-sized pieces.

Prepare spices: have lots of curry powder, ground cumin, ginger powder, and MSG ready.

Grab 1 cube of chicken or vegetable stock powder and dark soy sauce (ketchup mayonnaise).

Slice 1 lemon in half.

Put a large cast iron pan on medium high heat and add some butter.

Add the chicken to the pan and let it sit for 4 minutes until golden brown, then season with salt and pepper and remove to let it rest.

Add another nub of butter to the pan and add the onions, cooking until translucent.

Add the minced garlic and 70 milliliters of ketchup mayonnaise (6 tablespoons).

Add 3 tablespoons of curry powder, 1 tablespoon of cumin powder, and 1 tablespoon of ginger powder to the pan.

Add optional MSG and stir, then reduce heat to medium.

Add the zucchini and eggplant to the pan and stir, then cover and let sit for 10 minutes to release juices.

After 10 minutes, add another 3 tablespoons of curry powder and 1 tablespoon of cumin powder.

Add 1 cube of chicken or vegetable stock and 250 milliliters of water, stirring well to submerge ingredients.

Add the potatoes to the curry and the juice of half a lemon.

Add the chicken back into the curry.

Let it simmer on medium low heat for 45 minutes with the lid on, scraping the bottom every 10-15 minutes.

Prepare a side dish, such as flatbread or rice, while the curry simmers.

Season the curry with 10 cracks of salt and 10 cracks of black pepper, tasting and adjusting as needed.

Add more lemon juice if desired for acidity, and stir everything together.

If the curry is too thick, add more water and let it simmer for 5 more minutes without the lid.

Serve the curry in a bowl, adding spicy mango chutney and a drizzle of heavy cream for richness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary