Vegan Eggplant Curry
Summary
Craving something delicious yet healthy? Dive right into this Vegan Eggplant Curry recipe. An irresistible blend of flavors and nutrition, this dish is perfect for those looking for a plant-based alternative that doesn’t compromise on taste. Whether you’re a seasoned vegan or just exploring, this curry will surely become a favorite!
Ingredients:
- Eggplant: 2 large (about 2lbs [~907 grams])
- Olive oil: 2 tbsp (30 ml)
- Onion: 1 medium, finely chopped
- Garlic cloves: 3, minced
- Fresh ginger: 1-inch [~2.5 cm] piece, grated
- Ground turmeric: 1 tsp (5 ml)
- Ground cumin: 1 tsp (5 ml)
- Ground coriander: 1 tsp (5 ml)
- Red chili powder: ½ tsp (2.5 ml)
- Canned diced tomatoes: 1 can (14 oz [~400 grams])
- Coconut milk: 1 can (14 oz [~400 grams])
- Fresh cilantro: a handful, chopped
- Salt and pepper: to taste
- Lemon: 1, juiced
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves 4
Nutritional Facts (Per Serving):
- Calories: 270 kcal
- Carbohydrates: 20g
- Protein: 5g
- Fats: 20g
- Dietary Fiber: 9g
- Sugars: 10g
- Sodium: 400mg
Cooking Instructions:
- Begin by washing the eggplants thoroughly. Once done, chop them into small bite-sized pieces.
- In a large pot, heat the olive oil over medium flame. Once hot, add in the finely chopped onions.
- Sauté the onions until translucent, roughly 3-4 minutes.
- Introduce the minced garlic and grated ginger to the pot, stirring them in and letting them cook for about 2 minutes.
- Time for the spices! Add in the ground turmeric, cumin, coriander, and red chili powder.
- Give it a good mix and let the spices roast for another minute or so.
- Pour in the canned diced tomatoes. Let the mixture cook until the tomatoes are slightly reduced, about 5-7 minutes.
- It’s Vegan Eggplant Curry time! Introduce the chopped eggplant to the pot, ensuring it’s well coated with the tomato-spice mixture.
- Add the coconut milk next, stirring it in thoroughly. This gives our Vegan Eggplant Curry its creamy texture.
- Cover the pot and let it simmer for about 20 minutes. This ensures the eggplant is cooked well and has absorbed all the flavors.
- Season with salt, pepper, and lemon juice. Mix well.
- Finish off by garnishing with fresh chopped cilantro.
Pro Tips:
- Opt for the smaller, firm eggplants. They usually have fewer seeds and are less bitter.
- Spice levels can be adjusted based on preference. If you’re not a fan of heat, you can reduce or omit the red chili powder.
- If you want to give your Vegan Eggplant Curry a richer taste, consider roasting the eggplants before adding them to the curry.
- Always use full-fat coconut milk. It imparts a richer and creamier texture to the dish.
Serving Suggestions:
- This Vegan Eggplant Curry pairs exceptionally well with steamed rice or flatbreads.
- Consider serving it with a side of cucumber raita for a cooling effect.
- A fresh green salad with a lemon vinaigrette can also make a delightful accompaniment.
FAQ
Certainly! Here are 10 FAQ-style questions related to the Vegan Eggplant Curry:
1. What’s the best type of eggplant to use for this curry?
It’s recommended to use smaller, firm eggplants for this recipe. They usually have fewer seeds and tend to be less bitter.
2. Can I substitute any other vegetables for eggplant?
While this recipe is designed for eggplant, you can try using zucchini or bell peppers. However, remember that the cooking time and flavors may vary.
3. How can I make this curry spicier?
You can increase the quantity of red chili powder or even add some fresh green chilies while sautéing the onions.
4. Is there a substitute for coconut milk in this recipe?
If you’re not a fan of coconut milk, you can try almond or cashew milk, although it might alter the flavor slightly. However, coconut milk gives the best creaminess to the curry.
5. What can I use instead of olive oil?
While olive oil is recommended, you can use coconut oil, canola oil, or even vegetable oil. Each oil might give a slightly different flavor profile.
6. Can I use dried herbs instead of fresh ones?
Fresh herbs provide a brighter flavor, but if you’re in a pinch, dried herbs can be used. Remember to reduce the quantity, as dried herbs are often more concentrated.
7. How do I store leftover Vegan Eggplant Curry?
This curry can be refrigerated in an airtight container for up to 3-4 days. Before serving, reheat thoroughly on the stovetop or in the microwave.
8. Can I freeze this curry?
Yes, after cooling the curry completely, transfer it to freezer-safe containers. It can be frozen for up to a month. Defrost overnight in the refrigerator and heat before serving.
9. How can I reduce the sodium content in this dish?
To cut down on sodium, use low-sodium canned tomatoes or fresh tomatoes and be cautious with added salt.
10. Is there a way to make this curry even creamier?
Using full-fat coconut milk gives a creamy texture, but for an extra creamy consistency, consider blending a portion of the curry and then mixing it back in.
AHS Note: Here at AH7, we’re committed to providing our readers with recipes that are not only delicious but also health-centric. This Vegan Eggplant Curry promises just that. Packed with flavors and brimming with nutrition, it’s a delightful addition to any vegan menu. Dive in and explore more such recipes with us!
Vegan Eggplant Curry
Nutritions
Ingredients
- – Eggplant: 2 large about 2lbs [~907 grams]
- – Olive oil: 2 tbsp 30 ml
- – Onion: 1 medium finely chopped
- – Garlic cloves: 3 minced
- – Fresh ginger: 1-inch [~2.5 cm] piece grated
- – Ground turmeric: 1 tsp 5 ml
- – Ground cumin: 1 tsp 5 ml
- – Ground coriander: 1 tsp 5 ml
- – Red chili powder: ½ tsp 2.5 ml
- – Canned diced tomatoes: 1 can 14 oz [~400 grams]
- – Coconut milk: 1 can 14 oz [~400 grams]
- – Fresh cilantro: a handful chopped
- – Salt and pepper: to taste
- – Lemon: 1 juiced
Instructions
- Begin by washing the eggplants thoroughly. Once done, chop them into small bite-sized pieces.
- In a large pot, heat the olive oil over medium flame. Once hot, add in the finely chopped onions.
- Sauté the onions until translucent, roughly 3-4 minutes.
- Introduce the minced garlic and grated ginger to the pot, stirring them in and letting them cook for about 2 minutes.
- Time for the spices! Add in the ground turmeric, cumin, coriander, and red chili powder.
- Give it a good mix and let the spices roast for another minute or so.
- Pour in the canned diced tomatoes. Let the mixture cook until the tomatoes are slightly reduced, about 5-7 minutes.
- It’s **Vegan Eggplant Curry** time! Introduce the chopped eggplant to the pot, ensuring it’s well coated with the tomato-spice mixture.
- Add the coconut milk next, stirring it in thoroughly. This gives our **Vegan Eggplant Curry** its creamy texture.
- Cover the pot and let it simmer for about 20 minutes. This ensures the eggplant is cooked well and has absorbed all the flavors.
- Season with salt, pepper, and lemon juice. Mix well.
- Finish off by garnishing with fresh chopped cilantro.
Notes
2. Spice levels can be adjusted based on preference. If you’re not a fan of heat, you can reduce or omit the red chili powder.
3. If you want to give your **Vegan Eggplant Curry** a richer taste, consider roasting the eggplants before adding them to the curry.
4. Always use full-fat coconut milk. It imparts a richer and creamier texture to the dish.
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