Freshly ground spices like cardamom lend their aroma and distinct flavor to this eggplant curry. It's spicy to the taste, yet coconut milk adds a depth of creaminess to prevent it from being overwhelming. It's perfect for serving over steamed basmati rice to ensure that not a drop will be missed.
Spicy Eggplant Curry [Vegan]
- 2 medium eggplants
- 1 1/2 tablespoons vegetable oil
- Salt, to taste
- 3 tablespoons coconut oil
- 1/2 yellow onion
- 2 garlic cloves
- 1/3-inch fresh ginger, grated
- 1 teaspoon ground cardamom
- 2 tablespoons ground coriander
- 1/2-1 tablespoon red pepper flakes
- 4 whole cardamom pods
- 1/2 teaspoon black peppercorns
- 1/2 tablespoon turmeric
- 2 tomatoes, diced
- 1 13.66-ounce can coconut milk
- Chopped chives (optional)
- Chopped fresh parsley (optional)
- Rice for 4 people
- Cut the eggplants into dices and place on a baking tray lined with baking paper. Drizzle with oil and sprinkle with a bit of salt. Toss to coat and roast in the oven at 390°F for 20 minutes.
- Saute onion, garlic, ginger, ground cardamom, coriander, and red pepper flakes in a large pot until the onion softens. Crush whole cardamom pods along with the peppercorns in a mortar. Add the ground spices and turmeric to the pot and stir.
- Add tomatoes, coconut milk and the roasted eggplant and bring to a boil. Lower the heat and let simmer for 20 minutes, stirring every now and then. If the curry is too watery, let it simmer without a lid until it thickens. In the meantime, boil the rice according to the instructions on the package. Add fresh herbs to the curry and serve with rice.