This eggplant curry is a vibrant, flavorful and vegan-friendly dish that captures the essence of Indian cuisine’s rich history. The eggplant simmers in a rich, aromatic sauce made from tangy tomatoes, smooth coconut cream and a blend of traditional spices such as cumin, coriander and turmeric. Meanwhile, the rice transforms into a dish hearty enough to stand alone. The result is both satisfying and deeply nourishing, allowing your taste buds to jet set off on a sensory escape – no passport required.
Eggplant Curry (Vegan)
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings 10
Calories 1015 kcal
Ingredients
Rice
- 2 cups basmati rice
- 3 Tbsp. olive oil
- 4 cloves
- 1 tsp. curry powder
- 2 star anise
- 3 cardamom pods
- 1 cinnamon stick
- 1/2 red onion chopped
- 1 tsp. fresh ginger and garlic puree
- 2 Roma tomatoes diced
- Pinch of saffron
- 3 Tbsp. coconut yogurt
- 3-1/2 cups vegetable stock
Gravy
- 2 Tbsp. olive oil
- 1 onion chopped
- 2 dates chopped
- 2 cups cashews soaked overnight and drained
- 3 Tbsp. unsweetened shredded coconut
- 1 Tbsp. fresh ginger and garlic puree
- 1 can 5.4 oz coconut cream
- 1/4 cup sesame seeds
Curry
- 2 Japanese eggplants chopped
- Splash of white vinegar
- Pinch of black salt
- 4 Tbsp. coconut oil
- 1/2 tsp. cinnamon
- 2 tsp chili flakes
- 1/2 tsp. smoked paprika
- 1/2 tsp. turmeric
- 1 tsp. coriander
- 1-1/2 tsp. mustard seeds
- 2 tsp. cumin seeds
- 2 bay leaves
- 1/2 tsp. hing
- 1 large white onion diced
- 1 Tbsp. fresh ginger and garlic puree
- 1 Tbsp. tamarind paste
- 1 cup fresh pumpkin diced
- Handful of baby spinach
- Cilantro for garnish
Instructions
Rice
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Wash, rinse and soak rice for 30 minutes.
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In large pot over medium heat, add oil and all dry spices (except saffron) and heat until warmed.
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Add onions, ginger and garlic puree and tomatoes. Sautee until onions are translucent or tomatoes have broken down. Stir in saffron and yogurt.
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Add strained rice and stir for 1-2 minutes.
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Add vegetable stock and bring to boil. Turn down to simmer with lid off until all liquid has been absorbed.
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Turn off burner and put lid on. Let sit for 3 minutes. Remove lid and fluff with fork.
Gravy
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In medium pot over medium heat, add olive oil, onions, dates, cashews, shredded coconut and ginger and garlic puree. Sautee until golden.
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Add coconut cream and sesame seeds. Simmer for 5 minutes.
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Transfer to high-speed blender and pulse until gravy has formed. Set aside.
Curry
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In medium bowl, combine eggplant, vinegar and salt. Set aside to marinate.
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In medium pot over medium-high heat, add coconut oil and dry spices until mustard seeds pop.
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Lower heat and add onion. Continue to stir until onion is caramelized.
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Add ginger and garlic puree, tamarind paste, pumpkin and the gravy. Stir and continue to simmer until pumpkin is tender.
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Add strained eggplants and cook until soft.
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Add spinach and let it wilt.
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Serve over warm rice and garnish with cilantro.
Nutrition Facts
Eggplant Curry (Vegan)
Amount Per Serving
Calories 1015
Calories from Fat 549
% Daily Value*
Fat 61g94%
Saturated Fat 22g110%
Polyunsaturated Fat 8g
Monounsaturated Fat 26g
Sodium 328mg14%
Potassium 1188mg34%
Carbohydrates 107g36%
Fiber 13g52%
Sugar 16g18%
Protein 21g42%
Vitamin A 8588IU172%
Vitamin C 21mg25%
Calcium 238mg24%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.