Do you have eggplants and a little curry powder? Prepare an easy, very tasty, and fragrant dish that everyone will love, especially the lovers of ethnic cuisine. Delicious Vegan eggplant curry with aromatic curry and fresh eggplants.
Curry, is a dish that comes from the cuisine of the Indian subcontinent. Its common feature is the use of complex combinations of spices or herbs, usually including fresh or dried hot chili peppers. The use of the term is generally limited to dishes made with sauce. Curry dishes, made in the southern states of India, can be seasoned with leaves from the curry tree.
Why this Recipe Works
- To get that rich flavor just season the Vegan Curry with various spices
- Use fresh or frozen eggplants. Both equally delicious!
Curry Benefits?
1. Reduce inflammation
The reduction in inflammation is mainly due to turmeric. This spice has been used in medicine since ancient times to help treat inflammation, pain, and rheumatoid arthritis.
2. Fight cancer
Again, the key to health is due to turmeric and specifically to curcumin (it is the main active ingredient in turmeric). Curcumin could help prevent or treat cancer, including prostate, breast, skin, and colon cancer. It is a very powerful antioxidant that with its presence in curry makes it an ally against cancer.
3. Fight Alzheimer's disease
Due to the strong antioxidant properties of the ingredients that make up curry, it is considered to contribute to the prevention and treatment of diseases such as Alzheimer's disease, Parkinson's disease, and multiple sclerosis.
5. Better digestion
A spice cocktail like curry helps the digestive system. For example, black pepper reduces stomach acid production, bay leaves, and cumin help with digestion, diarrhea, and vomiting, while coriander helps with stomach aches.
How to store the Eggplant Curry?
This recipe makes 4 portions. You can put it on the fridge for 3-4 days and reheat it. I usually make a big portion, place it in bowls, and put it on the freezer. Leave out of the Freezer for 1 hour and reheat.
Vegan eggplant curry Q&A
Can I omit the tomato sauce?
Yes, you can! Just replace it with 2 vegetable tubes and boil it until it gets thick.
Can I replace the eggplants with other veggies?
Yes, you can use peas, beans, zucchini or potatoes.
Can I replace the curry?
It's not suggested to replace Curry as it is the main ingredient on this recipe.
Serving Suggestions
This split pea soup is super comfort on its own, but the serving suggestions give this extra taste kick. Here are a few of my favorite ones:
- Bread: Serve with a homemade Greek Pita Bread.
- Salad: Serve with a Beetroot salad or with a Spring Mix Salad.
- Staples: Serve it with a bowl of aromatic Quinoa.
Step by Step Instructions
Gather all the ingredients. Cut all the vegetables in small cubes (Photo 1)
Preheat the pan at a low temperature then add the coconut oil and add the spices. Mix for 1 minute and add the onions. Let them simmer on low heat. (Photo 2).
Add the peppers and the garlic and let them simmer for 2-3 minutes (Photo 3)
Add the fresh onions and let them simmer for 1 minute (Photo 4)
Add the cubes of eggplant (Photo 5)
Add the tomato sauce and the coconut cream. Let them cook until you get a thick sauce and the eggplant it's cooked. (Photo 6,7,8)
COOK’S TIPS:
- Instead of Eggplants, you can use peas, beans, or zucchini. They make equally delicious dishes.
- You can add the spices you want.
- Do not replace the coconut cream with coconut water. The cream gives a thickness to the dish.
- The tomato paste just gives color and nice consistency to the recipe so do not omit it.
- You can make it as thick as you wish. If you prefer it soupier just adds a little bit of water.
More Vegan Curries and Soup
- Dhal Curry
- Vegan Cream of Mushroom Soup
- Vegan Broccoli Soup with Baked onions
- Healthy Vegan Soups
- Vegan Chickpeas Soup
So do you like this gorgeous Indian Eggplant Curry? Let me know in the comments and please rate the recipe too, thanks!
📖 Recipe
Eggplant Curry Recipe
Ingredients
- 2 medium eggplants
- 3 tablespoon coconut oil
- 1 onion
- 1 green pepper chopped
- 2 cloves garlic
- 1 fresh onion chopped
- 2 tbdp paprika
- 2 tablespoon oregano
- 2 tablespoon basil dried
- 2 tablespoon coriander powder
- 3 tablespoon curry powder
- 1 tablespoon turmeric
- 1 tablespoon pepper
- 2 tbdp fresh ginger grated
- 1 can tomato sauce
- ½ can coconut cream
- 1 tablespoon salt
- 1 tablespoon chillies
Instructions
- Gather all the ingredients. Cut all the vegetables in small cubes
- Cut the tops of the eggplants and cut them in mall cubes.
- Preheat the pan at a low temperature then add the coconut oil and add the spices. Mix for 1 minute and add the onions.
- Saute for 2-3 minutes until onion gets golden.
- Add the peppers and the garlic and let them simmer for 2-3 minutes.
- Put the fresh onions and let them simmer for 1 minute.
- Then add the eggplants in high heat and simmer for 2-3 minutes until golden.
- Add the tomato sauce, coconut cream and let it cook until it gets thick and eggplants are cooked.
- Put salt to taste. Serve over cooked rice and fresh chopped cilantro/parsley or chives
Notes
- Instead of Eggplants, you can use peas, beans or zucchini. They make equally delicious dishes.
- You can add the spices you want.
- Do not replace the coconut cream with coconut water. The cream gives a thickness to the dish.
- The tomato paste just gives color and nice consistency to the recipe so do not omit it.
- You can make it as thick as you wish. If you prefer it soupier just add a little bit of water.
Nutrition
Are you planning to make this Eggplant Curry Recipe? I LOVE to see your creations. Please take a photo and tag @MANINIOPK on Instagram with the hashtag #MANINIOPK.
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