This innovative twist on veggie korma features the rich and meaty texture of eggplant and the tanginess of tomatoes in a creamy and flavorful sauce. The eggplant is roasted until tender and then added to a sauce made with onions, garlic, ginger, and a blend of spices like cumin, coriander, and turmeric. The tomatoes add a burst of freshness and acidity to the dish. Coconut milk is used to create a creamy and luscious sauce that complements the eggplant and tomatoes perfectly. Serve this eggplant and tomato korma with rice or naan for a satisfying and delicious meal.
