Description
Buttery-tender eggplant cubes in a creamy and aromatic curry sauce are a winning combination in this easy eggplant curry. Serve it with basmati rice or naan bread for a balanced Indian-inspired dinner that’s ready in about 30 minutes.
Ingredients
- 2 medium eggplants (about 1¼ pounds)
- 1½ tablespoons olive oil (for roasting)
- ½ teaspoon salt (for roasting)
- ¼ teaspoon black pepper (for roasting)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, grated
- 1 inch ginger, grated
- 2 teaspoons curry powder
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- ¼ teaspoon red pepper flakes
- ½ teaspoon black pepper
- 1 teaspoon salt
- 2 cups vegetable broth
- 1 can (15 ounces) chickpeas, drained
- 1 can (15 ounces) crushed tomatoes
- 1 can (14 ounces) coconut milk
- 1 teaspoon garam masala
- Lemon wedges, fresh cilantro, basmati rice or naan, and yogurt for serving
Instructions
- Preheat the oven to 220°C (430°F) and line a baking sheet with parchment paper.
- Cut the eggplants into 1-inch cubes and toss with olive oil, salt, and black pepper.
- Arrange in a single layer and roast for 25 minutes or until browned.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté for 3 minutes.
- Add the garlic and ginger and cook for 1 minute.
- Reduce the heat to low and add the curry powder, coriander, cumin, turmeric, and red pepper flakes.
- Toast the spices for 1 minute.
- Add the vegetable broth, chickpeas, crushed tomatoes, and coconut milk.
- Season with salt and black pepper and simmer for 20 minutes.
- Add the roasted eggplant and garam masala.
- Simmer for 5 more minutes, adjust the seasoning, and serve with rice or naan.
Notes
- Roasting the eggplant is optional but adds extra flavor.
- Cauliflower, broccoli, sweet potato, or pumpkin can replace the eggplant.
- Lentils can be used instead of chickpeas.
- The curry tastes even better the next day.
- Store in the refrigerator for 3-4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roast and Simmer
- Cuisine: Indian-Inspired