Eggplant and Shrimp Curry

Ingredients

• Cooked basmati rice (4 cups)
• Salt (to taste)
• Fresh cilantro leaves (1/2 cup, chopped)
• Lime juice (2 tablespoons)
• Tomatoes (2 medium, diced)
• Coconut milk (1 can (400ml))
• Ground coriander (2 teaspoons)
• Ground cumin (1 teaspoon)
• Turmeric (1 teaspoon)
• Curry powder (2 tablespoons)
• Fresh ginger (1 tablespoon, minced)
• Garlic (3 cloves, minced)
• Onion (1 large, finely chopped)
• Shrimp (1 lb, peeled and deveined)
• Eggplant (1 large, diced into 1-inch cubes)
• Vegetable oil (2 tablespoons)

Instructions

1. Heat oil in a large pan over medium heat.
2. Add the onion, garlic, and ginger. Sauté until the onion becomes translucent, about 5 minutes.
3. Add the curry powder, turmeric, cumin, and coriander to the pan. Cook for 1-2 minutes, stirring constantly, until the spices release their fragrance.
4. Add the diced eggplant to the pan and cook for about 5 minutes, until it begins to soften.
5. Add the shrimp to the pan and cook for another 3-4 minutes, until they turn pink and opaque.
6. Pour in the coconut milk and diced tomatoes. Stir well to combine all the ingredients.
7. Reduce the heat to low, cover the pan, and let the curry simmer for 10-15 minutes, until the eggplant is tender and the sauce has thickened.
8. Stir in the lime juice and half of the chopped cilantro. Season with salt to taste.
9. Serve the curry over cooked basmati rice, garnished with the remaining cilantro. Add a squeeze of lime for extra tang, if desired.