Quinoa with Eggplant Curry


Quinoa with Eggplant Curry

15 minutes

2 minutes

Category: Recipes


Quinoa with Eggplant Curry


  • 1 cup of Quinoa
  • 2 cups of water or Chicken broth
  • 3 tbs of oil
  • 3 long light purple (Chinese) eggplants
  • 1 medium onion
  • 4 tbs of oil
  • ½ tsp garlic minced
  • ½ tsp ginger minced
  • 1-1/2 tsp salt
  • 1/8 tsp turmeric powder
  • Chili powder to taste
  • 2 green chilies (optional) seeds removed, cut in length
  • Cilantro leaves chopped
  • ¼ tsp mustard seeds


    Cooking Quinoa:
  1. Put 2 cups of water or chicken broth, 1 tbs of oil and ½ tsp salt in a saucepan and bring to boil. Add 1 cup of quinoa and let it boil for 2 minutes. Reduce heat, put on lid, and let simmer for 15 to 20 minutes.
  2. Fluff quinoa with fork and transfer in the serving dish.
    Preparing Eggplant Curry:
  1. Wash and cut eggplant in ½ inch cubes. Keep in water with ¼ tsp salt to prevent eggplant getting brown.
  2. Cut onion in cubes and separate.
  3. In a saucepan heat 2 tbs of oil, add mustard seeds and, as they start popping, add onion and mix well in oil. Cover and let cook for 2 minutes on medium heat.
  4. When the onion is transparent, uncover lid, add ginger and garlic, ½ tsp of salt, chili powder and turmeric powder and fry.
  5. Add 2 tbs of water and cook for 2 minutes till mixture is soft.
  6. Add eggplant and half of cilantro leaves and mix well.
  7. Cover and cook on low heat till eggplant is tender, brown and expels liquid (about 5 to 10 minutes; cooking time varies with eggplant size). Stir from time to time.
  8. Add green chilies and the other half of cilantro. Mix it up for about 1-2 minutes.
  9. Take out green chilies before serving.
  10. Transfer in a serving dish, garnish with coriander and the same chilies.
  11. You can choose to mix Quinoa with Eggplant curry or serve separately.



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