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]

Advertisement
Advertisement

Ingredients

  • 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
Advertisement

Preparation

  1. 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.
  2. 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.
  3. 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.
Advertisement

    Discover more recipes with these ingredients

  • Eggplant
Advertisement