CAULIFLOWER EGGPLANT CURRY COCONUT MILK RECIPES

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BAINGAN BHARTA (EGGPLANT CURRY) - ALLRECIPES



Baingan Bharta (Eggplant Curry) - Allrecipes image

This is a really easy and tasty Indian dish that is sure to stir up your taste buds. Delicious baingan bharta is ready to eat with pita bread, Indian naan, or rice.

Provided by Yakuta Rasheed

Categories     Indian Recipes

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 11

1 large eggplant
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, thinly sliced
1 tablespoon ginger garlic paste
1 tablespoon curry powder
1 tomato, diced
½ cup plain yogurt
1 fresh jalapeno chile pepper, finely chopped
1 teaspoon salt
¼ bunch cilantro, finely chopped

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
  • Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
  • Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.

Nutrition Facts : Calories 146.1 calories, CarbohydrateContent 15.2 g, CholesterolContent 1.8 mg, FatContent 8 g, FiberContent 6.2 g, ProteinContent 4 g, SaturatedFatContent 1.5 g, SodiumContent 739.4 mg, SugarContent 7.5 g

CURRY VEGETABLES RECIPE | BON APPéTIT



Curry Vegetables Recipe | Bon Appétit image

Use whatever produce you want in this recipe for curry vegetables from chef Rawlston Williams. The combination of intense curry powder, turmeric, and rich coconut milk will make any mix of vegetables taste delicious.

Provided by Rawlston Williams

Yield 4 Servings

Number Of Ingredients 17

6 Tbsp. virgin coconut oil, divided
6 cups 1" pieces mixed vegetables (such as zucchini, carrots, cauliflower, eggplant, okra, and/or mushrooms)
Kosher salt, freshly ground pepper
1 2" piece turmeric, peeled, finely grated, or ½ tsp. ground turmeric
2 Tbsp. curry powder (preferably Chief or Lalah’s)
2 tsp. ground coriander
1 medium onion, finely chopped
2 garlic cloves, thinly sliced
1 2" piece ginger, peeled, finely grated
1 habanero chile, Fresno chile, or jalapeño, finely chopped
1 13.5-oz. can full-fat unsweetened coconut milk (preferably Native Forest)
1½ cups low-sodium vegetable broth
1 Tbsp. plus 1½ tsp. honey
1 15-oz. can green pigeon peas or other canned or frozen green peas, rinsed
Small handful of chopped cilantro
Juice of ½ lime (optional)
Roti or steamed white rice (for serving)

Steps:

  • Preheat oven to 425°. Melt 3 Tbsp. coconut oil in a small saucepan over medium heat. Transfer oil to a large bowl, add vegetables, and toss to combine. Season with salt and pepper. Divide vegetables between 2 rimmed baking sheets and roast until almost tender and starting to brown in spots, 10–12 minutes. Set aside.
  • Heat remaining 3 Tbsp. coconut oil in a large skillet over medium. Add turmeric, curry powder, and coriander and cook, stirring often, until fragrant, about 2 minutes. Add onion, garlic, and ginger, season with salt and pepper, and cook, stirring often, until onion is translucent and spice mixture starts to look dry and clumpy, 6–8 minutes.
  • Add chile, coconut milk, and broth to skillet and bring curry to a simmer. Cook, stirring occasionally, until reduced by about one third (it should be almost thick enough to coat a spoon), 13–17 minutes. Stir in honey; taste curry and season with more salt and pepper if needed.
  • Add pigeon peas and reserved roasted vegetables to skillet and return curry to a simmer. Cook until vegetables are fork-tender, about 4 minutes. Remove skillet from heat and stir in cilantro. Let sit 5 minutes, then stir in lime juice if using. Serve curry vegetables with roti alongside.

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