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.
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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.
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Nutrition info
Calories: 179kcalCarbohydrates: 35gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 219mgPotassium: 755mgFiber: 7gSugar: 10gVitamin A: 462IUVitamin C: 16mgCalcium: 64mgIron: 3mg
9 comments
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!
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/