Smoky Eggplant Curry
This is a cozy and hardy dish that has an elegant mix of flavors.
It’s a good one to try if you are a curry skeptic. You can make it less curry flavored and more smoky by adjusting the amount of curry powder.
It is a simple recipe, but you do have to remember to roast the eggplant before making the curry.
2 medium size eggplants
3 Tbsp of vegetable broth or water
1 yellow onion, diced
3 cloves garlic, minced
2 Tbsp ginger, minced
1/2 cup chopped cilantro, plus more for garnish
1 tsp curry powder
1 Tbsp smoked paprika
1 tsp garam masala
1 (28-oz) can crushed tomatoes
2 (15-oz) cans kidney beans
1 Tbsp agave
3 Tbsp lime juice (1 lime is usually enough)
Unsweetened plain coconut yogurt for garnish (optional)
Active Time: 15-20 minutes
Baking/Cooking Time: 60 minutes
- Preheat oven to 450°F and line a baking sheet with silicon mat or parchment paper. Poke the eggplants all around with a fork and put both eggplants on the baking sheet. Cook the eggplants for 40 minutes or until they have collapsed.
- Let the eggplants cool completely before peeling off the skin with your hands. Cut the eggplants into rough cubes and set aside in a bowl.
- In a 4-quart pot, saute the onions in the vegetable broth/water over medium-high heat for 5 minutes or until translucent.
- Add the garlic and ginger and heat for 2 more minutes or until fragrant.
- Add the chopped cilantro and heat until wilted.
- Stir in the curry powder, smoked paprika, and garam masala. Toss the mixture so that the onions are coated with the spices.
- Add the tomatoes and eggplant. Cover the pan and let simmer for about 15 minutes.
- Add the kidney beans, agave, and lime juice.
- You can eat it as just a soup or serve over a bed of greens with brown rice/quinoa. You can also top it off with some coconut milk yogurt and cilantro.
- If you like the taste of curry, increase the amount of curry powder to 1 Tbsp.
- You can use store bought coconut yogurt or make your own by using a food processor to combine firm/extra firm tofu with 1 tsp coconut extract. I like using Mori-Nu, but use whatever tofu brand is most convenient for you.