Home Simple Vegan Plant-Based Recipes Eggplant Curry | The Whole Food Plant Based Cooking Show

Eggplant Curry | The Whole Food Plant Based Cooking Show

Eggplant Curry | The Whole Food Plant Based Cooking Show

Eggplant Curry is a must have recipe in your regular meal rotation especially right now when eggplants are in peak season. This oil free recipe is packed with robust flavor and will definitely become your new favorite meal.

This show was brought to you in part by our sponsors:

  • Complement – Our viewers save 15% OFF your order with code: WFPB15

Ingredients

1 large eggplant, cubed
1 onion, diced
3 garlic cloves, minced
1 teaspoon minced ginger
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon paprika
1 teaspoon curry powder
2 tablespoons diced green chilis
1/2 cup raisins
2 tablespoons tomato paste
1 1/2 cups chopped tomatoes
2 1/2 cups low sodium vegetable broth
1/2 teaspoon garam masala

optional: 1/4 cup cashews and 1/2 cup water, blended in blender

Instructions

  1. Preheat oven to 400°F (204°C).
  2. Spread eggplant cubes onto a parchment lined baking tray and bake for 10-15 minutes.
  3. Once baked, place cubes in a tupperware container with a lid to soften the eggplant skin.
  4. Sauté onions until translucent using some of the vegetable broth to keep them from sticking.
  5. Push the onions to the side of the pan and pour garlic, ginger and spices in the open spot with a little more vegetable broth and cook for a couple minutes.
  6. Stir in the green chilis, raisins, tomato paste, chopped tomatoes and remaining vegetable broth and cook, covered on medium high heat for 15 minutes.
  7. Remove the lid and add the eggplant and garam masala and cook for another 10 minutes.
  8. Serve over rice and garnish with cilantro.

optional: For a creamy version: Blend together 1/4 cup cashews or almonds and 1/2 cup water and stir in at the end. 

 

Did You Make This Recipe?

Eggplant Curry

Eggplant Curry | The Whole Food Plant Based Cooking Show | Simple Vegan
Home Simple Vegan Plant-Based Recipes Eggplant Curry | The Whole Food Plant Based Cooking Show

Eggplant Curry | The Whole Food Plant Based Cooking Show

Eggplant Curry | The Whole Food Plant Based Cooking Show

Eggplant Curry is a must have recipe in your regular meal rotation especially right now when eggplants are in peak season. This oil free recipe is packed with robust flavor and will definitely become your new favorite meal.

This show was brought to you in part by our sponsors:

  • Complement – Our viewers save 15% OFF your order with code: WFPB15

Ingredients

1 large eggplant, cubed
1 onion, diced
3 garlic cloves, minced
1 teaspoon minced ginger
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon paprika
1 teaspoon curry powder
2 tablespoons diced green chilis
1/2 cup raisins
2 tablespoons tomato paste
1 1/2 cups chopped tomatoes
2 1/2 cups low sodium vegetable broth
1/2 teaspoon garam masala

optional: 1/4 cup cashews and 1/2 cup water, blended in blender

Instructions

  1. Preheat oven to 400°F (204°C).
  2. Spread eggplant cubes onto a parchment lined baking tray and bake for 10-15 minutes.
  3. Once baked, place cubes in a tupperware container with a lid to soften the eggplant skin.
  4. Sauté onions until translucent using some of the vegetable broth to keep them from sticking.
  5. Push the onions to the side of the pan and pour garlic, ginger and spices in the open spot with a little more vegetable broth and cook for a couple minutes.
  6. Stir in the green chilis, raisins, tomato paste, chopped tomatoes and remaining vegetable broth and cook, covered on medium high heat for 15 minutes.
  7. Remove the lid and add the eggplant and garam masala and cook for another 10 minutes.
  8. Serve over rice and garnish with cilantro.

optional: For a creamy version: Blend together 1/4 cup cashews or almonds and 1/2 cup water and stir in at the end. 

 

Did You Make This Recipe?

Eggplant Curry