Dinner Tonight: Eggplant Curry with Apples, Fennel, and Cumin Recipe

Serves: 3 Save

Ingredients (10)

  • 1 tablespoon canola oil
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds, 1/2 ground
  • 2 dried red chilies, stems removed
  • 1 medium eggplant (about 8 ounces), stems removed, chopped into 1-inch chunks
  • 1 Braeburn or Granny Smith apple, cored, chopped into 1-inch chunks
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground turmeric
  • 2 tablespoons cilantro, chopped

Directions

Learn how to make this recipe at Serious Eats