Eggplant curry with yogurt

Ingredients for 4 servings:

• 3 eggplant(s)
• 2 garlic cloves
• 1 cm ginger
• 1 onion(s)
• ¼ tsp cardamom, ground
• ¼ tsp caraway seeds
• ¼ tsp mustard seeds
• 1 tsp curry (garam masala)
• 1 tsp turmeric (gives the curry its bright yellow color)
• 100 ml coconut milk
• 180 g natural yogurt

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Indian vegetables

Chop the onions, ginger, and garlic and fry in oil. Add all the spices and fry briefly. Peel the eggplant and cut into small cubes. Add to the pan and fry over low heat for about 30 minutes, turning occasionally. You may need to add a little more oil, as eggplant absorbs the liquid, but try not to add much. Now pour in the coconut milk and let everything simmer gently for about 10 minutes. Remove from the heat. After 3 minutes, stir in the yogurt and serve immediately. Never add the yogurt to the cooking vegetables, as it will curdle!