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Eggplant Curry

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Indulge in the delightful flavors of this Eggplant Curry, a quick and satisfying meal that’s perfect for busy weeknights. Tender roasted eggplant cubes simmer in a creamy coconut milk sauce infused with aromatic spices, making it a tasty choice for both casual dinners and entertaining guests. This recipe is not only easy to prepare but also packed with nutrients from chickpeas and vegetables, ensuring you get a wholesome dish every time. Pair it with fluffy basmati rice or warm naan bread to soak up the rich sauce, and enjoy a comforting plant-based meal that everyone will love.

Ingredients

Scale
  • 2 medium eggplants
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, grated
  • 1 inch ginger, grated
  • 2 teaspoons curry powder
  • 2 teaspoons coriander, ground
  • 1 teaspoon cumin, ground
  • 1 teaspoon turmeric powder
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 2 cups vegetable broth
  • 1 can (15 ounces) chickpeas, drained
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (14 ounces) coconut milk
  • 1 teaspoon garam masala
  • 4 wedges lemon
  • 1 handful fresh cilantro
  • 1 to 2 cups basmati rice or naan bread

Instructions

  1. Preheat the oven to 430°F (220°C). Cut eggplants into cubes, toss with olive oil, salt, and pepper on a parchment-lined baking sheet. Roast for 25 minutes until browned.
  2. In a large skillet or Dutch oven over medium heat, sauté chopped onion in olive oil for three minutes. Add garlic and ginger; cook for one more minute.
  3. Stir in curry powder, coriander, cumin, turmeric, and red pepper flakes; toast for one minute until fragrant.
  4. Pour in vegetable broth, chickpeas, crushed tomatoes, and coconut milk. Season with salt and black pepper; simmer for 20 minutes.
  5. Add roasted eggplants and garam masala; stir well and simmer for an additional five minutes until combined.

Nutrition

Find it online: https://recipesbypenelope.com/eggplant-curry/