Eggplant Curry
I hope this comprehensive guide has inspired you to make this delicious and flavorful Eggplant Curry! It’s a versatile and satisfying dish that’s perfect for a weeknight meal or a special occasion.
Ingredients
Here’s a complete list of the ingredients you’ll need, with precise measurements:
For the eggplant:
- 2 large eggplants (globe, Italian, or Japanese)
- 2 tablespoons olive oil (or substitute peanut, canola, or sunflower oil)
- Salt and black pepper to taste
For the curry:
- 2 tablespoons olive oil (or use an oil-free method – see Tips and Variations)
- 1 yellow onion, finely chopped
- 3 garlic cloves, grated
- 1 tablespoon grated fresh ginger
- 2 teaspoons curry powder (essential)
- 1 teaspoon cumin seeds (whole or ground, essential)
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1/2 teaspoon red pepper flakes (adjust to taste, essential)
- 1/2 teaspoon black pepper
- 1 1/2 cups vegetable broth
- 1 can (14 oz) crushed tomatoes
- 1 can (14 oz) chickpeas, rinsed and drained (or use homecooked chickpeas)
- 1 cup full-fat or reduced-fat coconut milk (or unsweetened soy milk for a lighter option)
- 1 teaspoon garam masala (added at the end for extra aroma)
- Salt to taste
To serve:
- Cooked basmati rice
- Fresh lemon juice
- Fresh cilantro (or parsley)
- Optional: yogurt, naan, or flatbread
Instructions
Let’s get cooking! Here’s a detailed, step-by-step guide:
Step 1: Roast the Eggplant (Optional, but Recommended)
Preheat your oven to 430°F (220°C). Line a baking sheet with parchment paper.
Cut the eggplants into 1-inch cubes.
In a large bowl, toss the eggplant cubes with 2 tablespoons of olive oil, salt, and black pepper.
Spread the eggplant in a single layer on the prepared baking sheet.
Roast for 20-25 minutes, or until the eggplant is tender and slightly charred. If you prefer not to roast the eggplant, you can skip this step and add raw eggplant cubes directly to the curry later (see Step 6).
Step 2: Sauté Aromatics
While the eggplants are roasting (or if you’re skipping the roasting step), heat 2 tablespoons of olive oil in a large skillet, pot, or Dutch oven over medium heat.
Add the finely chopped onion and sauté for 3 minutes, stirring occasionally, until softened.
Add the grated garlic and ginger and cook for another minute, stirring frequently, until fragrant.
Step 3: Toast Spices
Lower the heat to low. Sprinkle in the curry powder, cumin, coriander, turmeric, red pepper flakes, and black pepper.
Gently toast the spices for about 1 minute, stirring constantly, until their aroma is released and they coat the onion mixture evenly. Toasting the spices is crucial for developing their full flavor.
Step 4: Add Liquids and Simmer
Pour in the vegetable broth, add the crushed tomatoes, rinsed and drained chickpeas, and coconut milk. Season with salt to taste.
Stir the mixture well. Increase the heat to medium and bring the curry to a simmer.
Step 5: Add Eggplant (and Continue Simmering)
If you roasted the eggplant: Once the eggplant is done roasting, carefully add it to the simmering curry. Stir to coat the eggplant with the sauce.
If you skipped the roasting step: Add the raw eggplant cubes to the simmering curry.
Continue simmering for another 5-10 minutes (or longer if using raw eggplant) to allow the eggplant to absorb the flavors and for the curry to reach your desired consistency. Stir occasionally.
Step 6: Finish with Garam Masala
Turn off the heat. Sprinkle the garam masala over the curry and stir it in. Let the curry sit for a minute to allow the flavors to meld.
Step 7: Serve
Serve the Eggplant Curry hot with freshly cooked basmati rice, a squeeze of fresh lemon juice, and a garnish of chopped cilantro (or parsley).
Optional: Serve with a dollop of yogurt (vegan or regular) on top, or with naan or flatbread on the side.
Enjoy this flavorful and comforting meal!
Find it online: https://www.eatswithsoul.com/eggplant-curry/