EGGPLANT CURRY RECIPE
Do you have eggplants and a little curry powder? Prepare an easy, very tasty, and fragrant dish that everyone will love, especially the lovers of ethnic cuisine. A delicious Eggplant Curry Recipe with aromatic curry and fresh eggplants.
Provided by Pinelopi Kyriazi
Categories Main Course
Time 1h
Number Of Ingredients 18
Steps:
- Gather all the ingredients. Cut all the vegetables in small cubes
- Cut the tops of the eggplants and cut them in mall cubes.
- Preheat the pan at a low temperature then add the coconut oil and add the spices. Mix for 1 minute and add the onions.
- Saute for 2-3 minutes until onion gets golden.
- Add the peppers and the garlic and let them simmer for 2-3 minutes.
- Put the fresh onions and let them simmer for 1 minute.
- Then add the eggplants in high heat and simmer for 2-3 minutes until golden.
- Add the tomato sauce, coconut cream and let it cook until it gets thick and eggplants are cooked.
- Put salt to taste. Serve over cooked rice and fresh chopped cilantro/parsley or chives
Nutrition Facts : ServingSize 1 serving, Calories 357 kcal, Carbohydrate 28 g, Protein 7 g, Fat 29 g, SaturatedFat 24 g, Sodium 2650 mg, Fiber 10 g, Sugar 10 g
SOUTH INDIAN EGGPLANT CURRY BAKED RECIPE
This South Indian Baked Eggplant Curry is made in the oven instead of the skillet. Eggplant / aubergines and red lentils are baked in a fragrant spiced tomato coconut milk sauce. So good served over rice or as soup! It's Glutenfree, nutfree and also soyfree.
Provided by Vegan Richa
Categories Main Course
Time 1h10m
Number Of Ingredients 20
Steps:
- Bake the eggplant: To a 9x11 inch or similar sized baking dish, add the oil and add all of the spices and salt and mix well.
- If the spices are getting too clumped up, add splashes of some water or few teaspoons of water so that the mixture is like a thin spice paste.
- Then add eggplants, onion, garlic, and ginger and toss really well to coat. Eggplants will shrink a lot so you need a dish where they are about doubled up in layer.
- Then bake at 400 degrees Fahrenheit (205 degrees Celsius ) for 25-30 minutes.
- Meanwhile, make the tempering with mustard seeds and fenugreek seeds: Heat the oil in a small skillet over medium high heat. Once the oil is hot, add the mustard seeds and fenugreek seeds and cook until the seeds start to pop or change color. Then add the curry leaves and immediately take off heat. Be careful while adding the curry leaves because they will pop and splash a little bit. Keep this tempering aside.
- Remove the baking dish from the oven then add the tomato sauce, coconut milk, lentils, salt, and mix in. Add the tempering and mix lightly.
- Then return the dish to the oven. Cover with a parchment and continue to bake for 25 minutes or until the lentils are cooked to preference and the sauce has thickened.
- If the sauce has thickened too much, you can gradually add in about 1/2 cup of warm non-dairy milk and mix in. Taste and adjust salt and flavor. Add more salt, spices if needed then mix in.
- Remove the dish from the oven and let it sit for a few minutes. Then garnish with cilantro the lemon juice and serve with rice or flatbread or dosa, or serve with garlic bread as bowl of soup.
- To make this into a soup, you can add in a little bit more non-dairy milk while the curry is still hot so that it gets a bit soupier and then serve with garlic bread.
Nutrition Facts : Calories 217 kcal, Carbohydrate 25 g, Protein 6 g, Fat 11 g, SaturatedFat 7 g, Sodium 540 mg, Fiber 9 g, Sugar 8 g, ServingSize 1 serving
EASY VEGAN EGGPLANT CURRY
Unbelievably easy vegan eggplant curry recipe.
Provided by scar
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Combine eggplants, coconut milk, tomatoes, peas and carrots, hot pepper sauce, curry powder, paprika, and sugar in a large saucepan over medium heat. Simmer until eggplant is tender and translucent, about 30 minutes. Serve hot or cold.
Nutrition Facts : Calories 419.4 calories, Carbohydrate 35.6 g, Fat 31.6 g, Fiber 13.6 g, Protein 9.8 g, SaturatedFat 27 g, Sodium 392.5 mg, Sugar 5.8 g
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