Eggplant Curry
Eggplant Curry is a must have recipe in your regular meal rotation especially right now when eggplants are in peak season. This oil free recipe is packed with robust flavor and will definitely become your new favorite meal.
Ingredients
- 1 large eggplant cubed
- 1 onion diced
- 3 garlic cloves minced
- 1 teaspoon ginger minced
- ½ teaspoon cumin
- ½ teaspoon turmeric
- ½ teaspoon paprika
- 1 teaspoon curry powder
- 2 tablespoons green chilis diced
- ½ cup raisins
- 2 tablespoons tomato paste
- 1 ½ cups tomatoes chopped
- 2 ½ cups vegetable broth low sodium
- ½ teaspoon garam masala
Optional cream sauce
- ¼ cup cashews
- ½ cup water
Instructions
- Preheat oven to 400°F.
- Spread eggplant cubes onto a parchment lined baking tray and bake for 10-15 minutes.
- Once baked, place cubes in a tupperware container with a lid to soften the eggplant skin.
- Sauté onions until translucent using some of the vegetable broth to keep them from sticking.
- Push the onions to the side of the pan and pour garlic, ginger and spices in the open spot with a little more vegetable broth and cook for a couple minutes.
- Stir in the green chilis, raisins, tomato paste, chopped tomatoes and remaining vegetable broth and cook, covered on medium high heat for 15 minutes.
- Remove the lid and add the eggplant and garam masala and cook for another 10 minutes.
- Serve over rice and garnish with cilantro.
- optional: For a creamy version: Blend together 1/4 cup cashews or almonds and 1/2 cup water and stir in at the end.
Nutrition
Calories: 179kcalCarbohydrates: 35gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 219mgPotassium: 755mgFiber: 7gSugar: 10gVitamin A: 462IUVitamin C: 16mgCalcium: 64mgIron: 3mg
Great recipes
I made this tonight. It was as good as food from my favorite Indian restaurant. This is definitely going onto my family’s favorite dish list. It’s incredible that this dish is oil free. Thank you Jill!
Hi Jill, I love eggplant and look forward to trying this recipe. I’m wondering how cooked up eggplant would freeze. Any experience doing so?
I haven’t tried freezing it but I think it would do ok.
This was tasty! I think I might add garbanzo beans next time I make it (I try to sneak beans into as much as possible…).
It looks and sounds wonderful. The last recipe we made from here was the Kale and Sweet potato Bake. It’s my favorite dish so far. We tried alot and you have made the transition so much easier.
Thanks Jill!
Omg, absolutely delicious ?. I made the recipe as written and it’s restaurant quality real food without the guilt! Thanks so much. The creamy version added the desired consistency I was looking for. It made enough for the week and freezing leftovers!
I made this today and it was delicious! Added a tin of chickpeas for some extra protein and a pinch of saffron for its goodness, but the eggplant is the real star. Thanks for another amazing recipe, Jill!
I wish I knew the secret to making your print button work. This is the 2nd recipe I tried to print tonight. The button blinks and does nothing after that. I know it’s not my printer.
I cannot make the recipe without printing it first. I would appreciate your help.
Not sure why it isn’t working for you Karey. We just tested it. When you click the print button a new tab will open up and then you have to click print. Here is the link to that recipe just in case.
https://plantbasedcookingshow.com/2022/08/27/eggplant-curry/
This was the BEST recipe to use for lots of eggplant! This was simply delicious, easy, and a variety of vegetables or beans can be added without any problem. The sauce is just perfect. I served it over quinoa and it went well with the sauce. This is a keeper recipe!
We loved this recipe and thank you for showing us how to cook eggplant curry without oil. I had a question on the calories for this recipe, is 179 per serving or per recipe?
per serving
Love all your recipes. When you show on your recipe 1x, 2x is that to indicate recipe is for 1 serving, etc. And the nutrition value is also for 1 person. It seems a lot for 1 serving.
My email address is
annaflores5840@gmail.com
Thank you
On the left, right below the print button it shows the servings: 4. The 1x, 2x is for the entire recipe if you want to double it etc
I do not like raisins, nor do I like anything sweet in my savory dishes. I was raised never having had any kind of eggplant dish. Nevertheless, I followed the recipe exactly. This dish was absolutely amazing!!! It was very flavorful and delicious. I will certainly make it again (and again). I’ll keep the raisins, but cut it back to 1/4 c, and will soak, lightly drain, and blend before adding. This recipe would also be perfect to use with other kinds of vegetables, such as zucchini and yellow squash. I’d also love to make it another time with variety of different kinds of mushrooms. Nothing wrong with the eggplant – I loved it. This is now one of my top favorite dishes! Thank you, Jill.
Fantastic recipe! I wasn’t crazy about eggplant until now. The prep is a little labor-intensive but totally worth it.
Thank you for this recipe! ?