I am so excited because this is the first curry dish I made for “Easy Healthy Recipe Wednesday and Thursday“.
I also know a lot of people loves curry for dinner, so I decided to post this recipe.
Remember, for every dinner dish that are introduced in “Easy Healthy Recipe Wednesday and Thursday”, we aim for $5 CAN per serving maximum. Here is the recipe and cost of ingredients:
1 eggplant, chopped ($0.45 CAN)
1 can chickpeas, drained ($0.78 CAN)
1 tomato, chopped ($0.53 CAN)
1/2 cup onion, chopped ($0.16 CAN)
2 tablespoons vegetable oil ($0.50 CAN)
2 teaspoons curry powder ($0.50 CAN)
1 tablespoon garam masala ($0.20 CAN)
1 teaspoon tumeric ($0.20 CAN)
1 teaspoon ground coriander ($0.10 CAN)
2 tablespoons brown mustard seeds ($0.10 CAN)
1 can coconut milk ($1.59 CAN)
brown sugar to taste ($0.20 CAN)
salt to taste ($0.01 CAN)
parsley for garnish ($0.02 CAN)
1) Heat 1 tablespoon of oil in a large pan. Brown eggplant for 2 to 3 minutes until golden brown and crispy. Set aside.
2) Heat another 1 tablespoon of oil in a large pan. Add mustard seeds and curry powder and fry until fragrant is sensed. Add and stir onions until onions are softened and brown.
3) Add tomatoes, coconut milk and spices. Let mixture simmer until thick and saucy.
4) Add eggplants and chickpeas and simmer until everything is hot and eggplants are tender. Add brown sugar and salt to taste.
5) Serve in a bowl and garnish with parsley.
To everyone’s surprise, curry is actually very easy to make as long as you have the right spice.
If you still have trouble make a perfect curry, you can buy curry block at your local grocery store but the taste may be different than authentic Indian curry.
Ultimately, this dish costed $5.34 CAN in total, which is about $1.07 per serving. I should be thinking of opening an Indian restaurant!
Do you want to share your favourite curry recipe? Post your comments below. Till next time!
P.S. The prices were as of Tuesday, May 20, 2014 at No Frills.