Description
A delicious and fragrant eggplant curry that’s perfect with 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 2 medium eggplants into 1-inch cubes, toss onto baking sheet with olive oil, salt, and black pepper. Arrange in 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 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. Lower 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. Cook spices for one minute or until fragrant.
- 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. Raise heat to medium, and simmer for 20 minutes, stirring occasionally.
- ADD EGGPLANTS: Add the roasted eggplants and 1 teaspoon garam masala. Simmer for 5 more minutes until the eggplants are fully covered in sauce, and your desired consistency is reached. Taste and adjust for salt.
- SERVING SUGGESTIONS: Serve the 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 curry can be made ahead and reheated.
- Adjust spices to your taste for more heat or flavor.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg