Tender & Rich Eggplant Curry Recipe | Ready in 30 Minutes
Indulge in the scrumptious flavors of this eggplant curry recipe that is both tender and rich. In just about 30 minutes, you can have a mouthwatering dish ready to be enjoyed. The key to preparing this curry is to start by cutting the eggplant into slices, followed by sticks, and finally into one-inch cubes. Transfer the cubed eggplant onto a baking sheet, season it with extra virgin olive oil, salt, and black pepper, and toss it to ensure even coating. Arrange the eggplant in a single layer and bake it for approximately 20 minutes, allowing it to become beautifully roasted.
While the eggplant is in the oven, warm up some olive oil in a large skillet over medium heat. Add chopped onion and fry it for around 3 minutes until it becomes translucent. Grate garlic and ginger and add them to the skillet, frying for another short minute. Then, it's time to introduce a medley of aromatic spices like curry powder, ground cumin (or cumin seeds), red pepper flakes, turmeric powder, ground coriander, and black pepper. Toast these spices for about a minute until their fragrant aroma fills the air.
Incorporate vegetable broth, crushed tomatoes, rinsed canned chickpeas, coconut milk, and salt into the skillet. Give everything a good stir and set the heat to medium. Allow the mixture to simmer for approximately 20 minutes, giving the flavors a chance to meld together deliciously. Once the eggplant is nicely roasted, add it to the curry and stir gently. Let the curry continue to simmer for an additional 5 to 10 minutes until you achieve your desired consistency.
Turn off the heat and add a sprinkle of garam masala to elevate the flavors to the next level. Give the curry a final stir and get ready to serve it on a bed of fragrant basmati rice. For that perfect finishing touch, top it off with some fresh cilantro, a squeeze of lemon juice, and a dollop of creamy yogurt.
This eggplant curry recipe is the epitome of comfort food, packed with rich flavors and tender textures. In just 30 minutes, you can create a dish that will impress your taste buds and leave you craving for more.
Ingredients:
- Eggplant
- Extra virgin olive oil
- Salt
- Black pepper
- Olive oil
- Onion
- Garlic
- Ginger
- Curry powder
- Ground cumin or cumin seeds
- Red pepper flakes
- Turmeric powder
- Ground coriander
- Vegetable broth
- Crushed tomatoes
- Canned chickpeas (rinsed)
- Coconut milk
- Garam masala
- Basmati rice
- Cilantro
- Lemon juice
- Yogurt
Cooking steps:
- Cut the eggplant into slices, sticks, and finally into one-inch cubes.
- Transfer the cubed eggplant onto a baking sheet, season it with olive oil, salt, and black pepper, and toss it to coat evenly. Arrange in a single layer and bake for 20 minutes at 350°F.
- Warm olive oil in a large skillet over medium heat. Add chopped onion and fry for about 3 minutes until translucent.
- Grate garlic and ginger, then add to the skillet and fry for another short minute.
- Add curry powder, ground cumin (or cumin seeds), red pepper flakes, turmeric powder, ground coriander, and black pepper to the skillet. Toast the spices for about a minute.
- Add vegetable broth, crushed tomatoes, rinsed canned chickpeas, coconut milk, and salt to the skillet. Stir well and simmer for 20 minutes over medium heat.
- Add the roasted eggplant into the curry and stir. Let it simmer for 5 to 10 more minutes until desired consistency is reached.
- Turn off the heat and add garam masala. Stir the curry to incorporate the spice.
- Serve the eggplant curry on basmati rice, garnished with cilantro, lemon juice, and a dollop of yogurt.
