Eggplant Curry

Eggplant Curry

Ingredients

For Roasting the Eggplant:

• 2 medium eggplants (about 1¼ lb / 560g), cut into 1-inch cubes
• 1½ tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

For the Curry Base:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, grated
• 1 inch ginger, grated
• 2 tsp curry powder
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp turmeric powder
• ¼ tsp red pepper flakes
• ½ tsp black pepper
• 1 tsp salt

Liquids & Add-ins:

• 2 cups vegetable broth (or more, to taste)
• 1 can (15 oz) chickpeas, drained (or 1½ cups cooked)
• 1 can (15 oz) crushed tomatoes
• 1 can (14 oz) coconut milk
• 1 tsp garam masala

Serving Suggestions

• Basmati rice or naan (1–2 cups)
• 4 lemon wedges
• Handful of fresh cilantro
• 4 tbsp plain or Greek yogurt

Instructions

1. Roast the Eggplant

   Preheat oven to 430°F / 220°C. Line a baking sheet with parchment paper.

   Toss cubed eggplant with olive oil, salt, and black pepper.

   Spread in a single layer on the baking sheet and roast for 25 minutes, or until golden and tender.

2. Prepare the Flavor Base

   In a large skillet or Dutch oven, heat olive oil over medium heat.

   Add onion and sauté for 3 minutes until soft.

   Add garlic and ginger, sauté for 1 more minute.

   Lower heat and add curry powder, coriander, cumin, turmeric, and red pepper flakes. Toast for 1 minute until fragrant.

3. Simmer the Curry

   Add vegetable broth, chickpeas, crushed tomatoes, and coconut milk.

   Season with salt and black pepper.

   Simmer on medium heat for 20 minutes, stirring occasionally.

4. Add Roasted Eggplant

   Stir in the roasted eggplant and garam masala.

   Simmer for 5 minutes until flavors are well combined. Adjust salt and consistency to taste.

5. Serve

   Spoon over basmati rice or serve with warm naan.

   Garnish with yogurt, fresh cilantro, and a squeeze of lemon.