Ingredients
Scale
- 1 large eggplant, diced
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 thumb-sized piece fresh ginger, grated
- 2 tablespoons curry powder
- 1 can diced tomatoes (about 14 oz)
- 1 can coconut milk (light or regular)
- Salt and pepper, to taste
- 1 can chickpeas, rinsed (optional)
- Fresh cilantro, for garnish (optional)
Instructions
- In an Instant Pot, brown bite-sized chicken pieces in olive oil on sauté mode.
- Add chopped onion and diced eggplant, stirring until soft.
- Mix in minced garlic, grated ginger, and curry powder until fragrant.
- Add diced tomatoes and a splash of coconut milk, stirring to combine.
- Seal the Instant Pot, set for high pressure for 7-8 minutes, then natural release for a few minutes followed by quick release.
- Check seasoning, and add mozzarella cheese on top, broiling until melted and golden.
Notes
Salt the diced eggplant for 30 minutes before cooking to draw out bitterness. Serve with warm rice or naan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 370mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 50mg