Roasted Eggplant Curry Recipe

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Theodore
Theodore April 5, 2021
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How To Make Roasted Eggplant Curry

This luscious, creamy, and heartily seasoned roasted eggplant curry is a filling vegan and vegeterian-friendly dish that’s made in just an hour!

Preparation: 20 minutes
Cooking: 50 minutes
Total: 1 hour 10 minutes
Serves:

Ingredients

  • 3medium eggplants
  • ¼cupolive oil
  • sea salt,to taste
  • ½tspfreshly ground pepper,plus more to taste
  • ¼cupcoconut oil
  • ½medium white onion,chopped
  • 1tspchili powder
  • 2tspground cardamom
  • 1tspsmoked paprika
  • 1tspground coriander
  • 1tbspground turmeric
  • 3garlic cloves,minced
  • 1tspginger,peeled and minced
  • 3roma tomatoes,ripe, diced, medium size
  • 15ozcoconut milk
  • ½cupwater
  • rice,cooked, for serving
  • fresh cilantro,chopped, for serving

Instructions

  1. Preheat the oven to 400 degrees F.

  2. Slice the tops off the eggplants, then slice them in half lengthwise. Cut each half once more lengthwise. Lay the slices on their flat sides and cut lengthwise into thirds. Slice horizontally to form cubes.

  3. Transfer to a baking sheet, drizzle with the olive oil, salt, and pepper.

  4. Bake for 25 minutes, stirring halfway through, until golden brown.

  5. In a large saucepan, heat the coconut oil over high hat. Add the onions, stir for 1 minute, then reduce the heat to medium-low and cook, stirring occasionally, for about 8 minutes, until the onions are golden brown.

  6. Stir in the chili powder, cardamom, and smoked paprika. Cook for about 1 minute, until fragrant.

  7. Stir in the ground coriander, ½ teaspoon of black pepper, turmeric, garlic, and ginger. Cook for a few minutes more, stirring constantly.

  8. Add the chopped tomatoes, coconut milk, water, and the roasted eggplant.

  9. Bring the curry to a simmer, then reduce to low heat, cover, and simmer for 25 minutes. The sauce should reduce and thicken slightly.

  10. Serve the curry warm over rice, topped with chopped cilantro. Enjoy!

Nutrition

  • Calories: 389.53kcal
  • Fat: 34.07g
  • Saturated Fat: 22.67g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 7.88g
  • Polyunsaturated Fat: 1.61g
  • Carbohydrates: 23.14g
  • Fiber: 9.93g
  • Sugar: 11.06g
  • Protein: 5.08g
  • Sodium: 1006.00mg
  • Calcium: 60.29mg
  • Potassium: 964.81mg
  • Iron: 4.42mg
  • Vitamin A: 46.37µg
  • Vitamin C: 13.52mg
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