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.