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