Eggplant Curry

2016-05-08
Eggplant Curry
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  • Servings : 4
  • Prep Time : 5m
  • Cook Time : 30m
  • Ready In : 35m

Nutritional Info

This information is per serving.

  • Calories

    90
  • Total Fat

    1.8g
  • Cholesterol

    0mg
  • Sodium

    39mg
  • Potassium

    504mg
  • Total Carbohydrates

    16.6g
  • Dietary Fiber

    7.2g
  • Protein

    3.7g
  • Vitamin A

    24%
  • Vitamin C

    118%
  • Calcium

    4%
  • Iron

    8%
Add to Recipe Box

I think you will want to add this eggplant curry recipe to your Indian food repertoire.

I love Indian food. I crave it actually. But I don’t want to eat the same things over and over again. Although I am not a vegetarian, I do want vegetarian meals once in a while. I really believe that we don’t need meat at every meal.

This is a very versatile recipe because you can serve it as a side dish with other vegetarian or meat based recipes or use it as a quick and easy main course served over brown rice or quinoa.

Eggplant Curry


diabetic recipevegetarian labelgluten free labelvegan labellow carb label

Ingredients

  • 1 teaspoon oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1 small eggplant, cubed
  • 1 cup broccoli, chopped (optional)
  • 1 red pepper, seeded & chopped
  • 1/2 cup peas
  • 2 cups vegetable stock

Method

Step 1

Heat the oil in a large non-stick skillet. Add the onion and garlic. Cook, stirring, for 2 minutes. Add the cumin, coriander and turmeric. Continue cooking, stirring continuously, for about 2 minutes.

Step 2

Add the eggplant and cook for about 3 minutes. Add the broccoli and red pepper, stirring to mix. Add the stock and bring to a boil, cover with a lid, and simmer for 20 to 25 minutes. Add the peas about 5 minutes before the end of the cooking time.

Serves 4.

The recipe serves four, but can easily be multiplied to serve more.

The broccoli and red pepper are optional in this recipe. You can use all eggplant if you want. The broccoli adds flavor, the red pepper adds some nice color and of course, both provide added nutritional value.

This curried eggplant recipe is wonderfully tasty but not hot. Add dried red chili flakes if you want to amp up the heat.

A vegetable curry recipe like this one would be a great part of an Indian themed meal, or served it on it’s own with brown rice or quinoa. Add even more protein to your meal by pairing it with Indian lentils and rice.

If you want more recipes like this vegetable curry, browse our Indian recipes here.

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Submit your own recipe below in the comments section. I would love to help you share your creations with the world.

Eggplant Curry




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