Vegan Eggplant Curry
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!
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Nutritions
Nutrition Facts
Vegan Eggplant Curry
Amount per Serving
Calories
270
% Daily Value*
Fat
20
g
31
%
Sodium
400
mg
17
%
Carbohydrates
20
g
7
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
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
1. Opt for the smaller, firm eggplants. They usually have fewer seeds and are less bitter.
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.
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.
