Eggplant Curry (Vegan)

Collin Gooddine | The Upside Blog by Vitacost.com

by | Updated: November 15th, 2023

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 With Rice and Naan

Eggplant Curry With Rice and Naan
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Eggplant Curry (Vegan)

Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings 10
Calories 1015 kcal
Author Collin Goodine

Ingredients

Rice

Gravy

Curry

Instructions

Rice

  1. Wash, rinse and soak rice for 30 minutes.
  2. In large pot over medium heat, add oil and all dry spices (except saffron) and heat until warmed.
  3. Add onions, ginger and garlic puree and tomatoes. Sautee until onions are translucent or tomatoes have broken down. Stir in saffron and yogurt.
  4. Add strained rice and stir for 1-2 minutes.
  5. Add vegetable stock and bring to boil. Turn down to simmer with lid off until all liquid has been absorbed.
  6. Turn off burner and put lid on. Let sit for 3 minutes. Remove lid and fluff with fork.

Gravy

  1. In medium pot over medium heat, add olive oil, onions, dates, cashews, shredded coconut and ginger and garlic puree. Sautee until golden.
  2. Add coconut cream and sesame seeds. Simmer for 5 minutes.
  3. Transfer to high-speed blender and pulse until gravy has formed. Set aside.

Curry

  1. In medium bowl, combine eggplant, vinegar and salt. Set aside to marinate.
  2. In medium pot over medium-high heat, add coconut oil and dry spices until mustard seeds pop.
  3. Lower heat and add onion. Continue to stir until onion is caramelized.
  4. Add ginger and garlic puree, tamarind paste, pumpkin and the gravy. Stir and continue to simmer until pumpkin is tender.
  5. Add strained eggplants and cook until soft.
  6. Add spinach and let it wilt.
  7. Serve over warm rice and garnish with cilantro.

Recipe Notes

Get these ingredients and more at Vitacost.

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.

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