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Eggplant Curry

Eggplant Curry
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Indulge in the delightful flavors of this Eggplant Curry, featuring buttery-tender eggplant cubes simmered in a creamy, aromatic sauce. This dish is perfect for a cozy family dinner or a gathering with friends, offering rich flavors and comforting textures that will impress everyone at your table. In just 30 minutes, you can create a nutritious meal packed with vegetables and protein-rich chickpeas. Serve it alongside fluffy basmati rice or warm naan bread for a complete experience that’s both satisfying and healthy.

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
  • 1 can (15 ounces) chickpeas (drained)
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (14 ounces) coconut milk
  • Salt and black pepper to taste
  • Fresh cilantro for garnish
  • Basmati rice or naan bread for serving

Instructions

  1. Preheat the oven to 430°F (220°C). Cut eggplants into 1-inch cubes, toss with olive oil, salt, and black pepper on a lined baking sheet. Roast for about 25 minutes until browned.
  2. In a large skillet or Dutch oven, heat olive oil over medium heat. Sauté chopped onion for three minutes, then add grated garlic and ginger. Cook for one additional minute.
  3. Stir in curry powder, coriander, cumin, turmeric powder, and red pepper flakes; toast spices for one minute.
  4. Add vegetable broth, drained chickpeas, crushed tomatoes, and coconut milk. Season with salt and black pepper; let simmer for about 20 minutes.
  5. Incorporate roasted eggplants and garam masala into the mixture; simmer for five more minutes until well combined.

Nutrition

Find it online: https://dailyrecipetime.com/eggplant-curry/