Eggplant Curry
Servings: 4 people
- 2 medium (2 medium) eggplants about 1¼ pound or 560 grams (+ 1½ tbsp olive oil, ½ tsp salt, ¼ tsp black pepper for roasting)
- 1 tablespoon (1 tablespoon) olive oil
- 1 medium (1 medium) onion chopped
- 2 cloves (2 cloves) garlic grated
- 1 inch (2½ cm) ginger grated
- 2 teaspoons (2 teaspoons) curry powder
- 2 teaspoons (2 teaspoons) coriander ground
- 1 teaspoon (1 teaspoon) cumin ground
- 1 teaspoon (1 teaspoon) turmeric powder
- ¼ teaspoon (¼ teaspoon) red pepper flakes
- ½ teaspoon (½ teaspoon) black pepper
- 1 teaspoon (1 teaspoon) salt
- 2 cups (500 grams) vegetable broth or more to taste
- 1 can (15 ounces) (240 grams) chickpeas or 1½ cups of cooked chickpeas
- 1 can (15 ounces) (400 grams) crushed tomatoes
- 1 can (14 ounces) (400 grams) coconut milk
- 1 teaspoon (1 teaspoon) garam masala
Serving suggestions
- 4 wedges (4 weges) lemon
- 1 handful (1 handful) fresh cilantro
- 1 to 2 cups (1 to 2 cups) basmati rice or naan bread
- 4 tablespoons (4 tablespoons) plain or greek yogurt
- ROAST THE EGGPLANTS: Preheat oven to 430°F or 220°C. Line baking sheet with parchment paper.Cut 2 medium eggplants into 1-inch (2.5-cm) cubes.Transfer onto baking sheet and toss in olive oil, salt, and black pepper. Arrange on a single layer roast 25 minutes or until browned.
- MAKE FLAVOR BASE: Heat 1 tablespoon olive oil in a large skillet or Dutch oven.Add 1 medium onion (chopped) and sauté on medium heat for 3 minutes.Add 2 cloves garlic and 1 inch ginger (both grated) and sauté one more minute.Now lower the heat to low and add 2 teaspoons curry powder, 2 teaspoons coriander, 1 teaspoon cumin, 1 teaspoon turmeric powder, and ¼ teaspoon red pepper flakes.Toast the spices for one minute or until you smell their fragrant aroma.
- LET IT SIMMER: Add 2 cups vegetable broth, 1 can (15 ounces) chickpeas (drained), 1 can (15 ounces) crushed tomatoes, and 1 can (14 ounces) coconut milk. Season with 1 teaspoon salt and ½ teaspoon black pepper.Set the heat to medium, and simmer for 20 minutes. Stir occasionally.
- ADD EGGPLANTS: Add the roasted eggplants and 1 teaspoon garam masala.Stir and simmer for 5 more minutes until the eggplants are fully covered in sauce, and you reach your desired consistency. Taste and adjust for salt.
- SERVING SUGGESTIONS: Serve eggplant curry with either fluffy basmati rice or warm naan bread.Top with squeezed lemon or lime juice, a dollop of plain or Greek yogurt, and a pinch fresh cilantro.
SUBSTITUTIONS
2. It can be refrigerated in an airtight container for 3-4 days after cooling to room temperature.
3. It can be frozen for up to 3 months and thawed in the fridge or microwave. Nutrition information is an estimate for 1 portion of eggplant curry out of four with reduced-fat coconut milk, without rice, and without toppings.
- Olive oil: substitute avocado oil, coconut oil, or another neutral vegetable oil.
- Onion: substitute shallots.
- Garlic and ginger: substitute garlic and ginger paste.
- Spices: try to use as many as you can. You can substitute 1/4 teaspoon of cinnamon for garam masala.
- Eggplant: substitute cauliflower, broccoli, sweet potato, or pumpkin.
- Chickpeas: substitute any-color lentils, cooked or canned.
- Vegetable broth: substitute water.
- Crushed tomatoes: substitute diced tomatoes or tomato puree.
- Coconut milk: substitute light coconut milk, heavy cream, non-dairy cream, or 15 cashews blended with 1/2 cup of water.
- Lemon: substitute lime.
2. It can be refrigerated in an airtight container for 3-4 days after cooling to room temperature.
3. It can be frozen for up to 3 months and thawed in the fridge or microwave. Nutrition information is an estimate for 1 portion of eggplant curry out of four with reduced-fat coconut milk, without rice, and without toppings.
