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

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