EGGPLANT CURRY RECIPE RECIPES

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EGGPLANT CURRY RECIPE - FOOD.COM



Eggplant Curry Recipe - Food.com image

Make and share this Eggplant Curry recipe from Food.com.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (1 lb) eggplant
1 ounce oil
1 ounce milk (dairy or coconut)
2 teaspoons curry powder
1 teaspoon red pepper powder
salt
1 pinch sugar
2 teaspoons vinegar or 2 teaspoons lime juice
1 small onion

Steps:

  • Wash eggplant and cut into small pieces.
  • Add oil to pan and heat to boiling point.
  • Add eggplant and fry on medium to medium high until light golden brown.
  • Drain on paper towels. Meanwhile, add remaining ingredients to pan and cook. Return eggplant to pan and cook for another 3 minutes.

Nutrition Facts : Calories 107.3, FatContent 7.8, SaturatedFatContent 1.2, CholesterolContent 1.1, SodiumContent 7.2, CarbohydrateContent 9.4, FiberContent 4.6, SugarContent 3.5, ProteinContent 1.7

EGGPLANT CURRY RECIPE | EATINGWELL



Eggplant Curry Recipe | EatingWell image

We cook the eggplant in the oven to speed up the recipe and keep things from getting too unruly on the stovetop. While the eggplant roasts, line up all of your ingredients and begin cooking to make this easy eggplant curry come together seamlessly. Any leftovers will hold up well and are great for taking to work for lunch.

Provided by Emily Nabors Hall

Categories     Healthy Vegetarian Curry Recipes

Total Time 25 minutes

Number Of Ingredients 13

2 large eggplants (about 1 pound each), cut into 1-inch cubes (8 cups)
¼ teaspoon ground pepper
3 tablespoons olive oil, divided
1?½ teaspoons kosher salt, divided
2 cups chopped white onion
1 tablespoon red curry paste
3 medium cloves garlic, grated
1 (1/2 inch) piece fresh ginger, peeled and grated
3 medium plum tomatoes, diced (about 2 cups)
1 (15 ounce) can no-salt-added chickpeas, rinsed
1 (15 ounce) can light coconut milk, well shaken
4 cups cooked brown rice
Fresh cilantro and lime wedges for serving

Steps:

  • Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil. Toss eggplant, pepper, 2 tablespoons oil and 1/4 teaspoon salt on the prepared baking sheet. Roast until the eggplant is tender, about 20 minutes.
  • Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium-high heat. Add onion; cook, stirring often, until just softened, about 3 minutes. Stir in curry paste, garlic and ginger; cook, stirring often, until fragrant, about 30 seconds. Stir in tomatoes, chickpeas, coconut milk and the remaining 1 1/4 teaspoons salt. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer until the sauce has reduced and thickened slightly, about 15 minutes.
  • Stir the roasted eggplant into the curry mixture. Serve over cooked rice with cilantro and lime wedges.

Nutrition Facts : Calories 399 calories, CarbohydrateContent 64 g, FatContent 12 g, FiberContent 10 g, ProteinContent 11 g, SaturatedFatContent 4 g, SodiumContent 569 mg, SugarContent 9 g

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