Description
This Eggplant Curry is a delicious and flavorful dish, perfect for serving with basmati rice or naan.
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 (or more to taste)
- 1 can (15 ounces) chickpeas (or 1½ cups of cooked chickpeas)
- 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)
- 4 tablespoons plain or Greek yogurt
Instructions
- ROAST THE EGGPLANTS: Preheat oven to 430°F or 220°C. Line baking sheet with parchment paper. Cut eggplants into 1-inch (2 cm) cubes, toss with olive oil, salt, and black pepper. Arrange on a single layer and roast for 25 minutes or until browned.
- MAKE FLAVOR BASE: Heat 1 tablespoon olive oil in a large skillet or Dutch oven. Add chopped onion and sauté on medium heat for 3 minutes. Add grated garlic and ginger, sauté for one more minute. Lower the heat to low, add curry powder, coriander, cumin, turmeric powder, and red pepper flakes. Sauté the spices for one minute or until you smell their fragrant aroma.
- LET IT SIMMER: Add vegetable broth, chickpeas (drained), crushed tomatoes, and coconut milk. Season with salt and black pepper. Increase the heat to medium and simmer for 20 minutes, stirring occasionally.
- ADD EGGPLANTS: Add the roasted eggplants and garam masala. Simmer for 5 more minutes until the eggplants are fully covered in sauce, achieving your desired consistency. Taste and adjust for salt.
- SERVING SUGGESTIONS: Serve eggplant curry with fluffy basmati rice or warm naan bread, squeezed lemon or lime juice, a dollop of plain or Greek yogurt, and a pinch of fresh cilantro.
Notes
- This dish can be made vegetarian by using vegetable broth.
- Adjust the spices according to your heat preference.
- Serve with a side of naan or rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 11g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg