Eggplant and Shrimp Curry

Ingredients

• Cooked rice - For serving
• Salt - To taste
• Fresh cilantro - 2 tablespoons, chopped
• Lime juice - 2 tablespoons
• Tomatoes - 2 medium, diced
• Coconut milk - 1 can (14 oz)
• Coriander - 1 teaspoon
• Cumin - 1 teaspoon
• Turmeric - 1 teaspoon
• Curry powder - 2 tablespoons
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Onion - 1 medium, finely chopped
• Shrimp - 1 pound, peeled and deveined
• Eggplant - 1 large, cubed

Instructions

1. Heat oil in a large pan over medium heat.
2. Add the onion, garlic, and ginger. Sauté until the onion is translucent.
3. Add the curry powder, turmeric, cumin, and coriander. Cook for 1-2 minutes, stirring constantly.
4. Add the eggplant and cook for 5 minutes, until slightly softened.
5. Add the shrimp 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.
7. Simmer for 10-15 minutes, until the eggplant is tender and the flavors have melded together.
8. Stir in the lime juice and fresh cilantro. Season with salt to taste.
9. Serve the curry over cooked rice and garnish with additional cilantro, if desired.