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Eggplant Curry

Eggplant Curry
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Indulge in the delightful flavors of this easy eggplant curry, a perfect blend of buttery-tender roasted eggplants and a creamy, aromatic sauce. In just 30 minutes, you can create a wholesome dish that’s both satisfying and nutritious. This recipe features a harmonious mix of spices, enhancing the natural sweetness of eggplants and chickpeas. Serve it alongside fluffy basmati rice or warm naan bread to elevate your dining experience. Ideal for busy weeknights or gatherings with friends, this comforting meal will impress both vegetarians and meat-lovers alike.

Ingredients

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  • 2 medium eggplants
  • 1 tablespoon olive oil
  • 1 medium onion
  • 2 cloves garlic
  • 1 inch ginger
  • 2 teaspoons curry powder
  • 2 cups vegetable broth
  • 1 can chickpeas
  • 1 can crushed tomatoes
  • 1 can coconut milk

Instructions

  1. Preheat oven to 430°F (220°C) and line a baking sheet with parchment paper.
  2. Cut eggplants into 1-inch cubes, toss with olive oil, salt, and pepper, then roast for about 25 minutes until browned.
  3. In a large skillet, heat olive oil over medium heat; sauté chopped onion for about 3 minutes. Add grated garlic and ginger; cook for another minute.
  4. Lower heat, add spices (curry powder, coriander, cumin, turmeric, red pepper flakes); toast for one minute.
  5. Stir in vegetable broth, drained chickpeas, crushed tomatoes, and coconut milk; season with salt and black pepper. Simmer for about 20 minutes.
  6. Add roasted eggplants and garam masala; stir well and simmer for an additional 5 minutes.
  7. Serve hot with basmati rice or naan, garnished with lemon juice and fresh cilantro.

Nutrition

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

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