Aubergine Curry Recipe

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Chop the eggplants (aubergines) into 2.5 cm (1-inch) chunks. Place on a baking tray, drizzle with 1 tbsp of olive oil and a pinch of salt and roast for …

Rating: 4.3/5(114)
Estimated Reading Time: 3 mins

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1 aubergine (medium) 1 tbsp olive oil 1 red onion 2 clove garlic 1 tsp garam masala powder or curry powder 1 tsp turmeric 1 tsp ground …

Ratings: 139Calories: 459 per servingCategory: Dinner, Main Course1. Cook rice according to packet instructions.
2. Cut the aubergine into small cubes. Fry in a large pan with the olive oil on high heat for 3-4 minutes. Stir well so it doesn’t burn.
3. In the meantime dice the onion and throw it in too. Put it back to a medium heat and cook for 5-6 minutes.
4. Crush or dice the garlic.

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This Eggplant Curry (or Aubergine Curry) recipe is an easy dish that uses simple, straightforward ingredients and is ready in under an hour. …

Rating: 4.6/5(7)
Total Time: 45 minsCategory: Main DishesCalories: 586 per serving1. Rice: If serving with rice, get that started now.
2. Eggplant: Cut the eggplant into bite-sized cubes. Heat oil in a large pot or pan, then add cubed eggplant. Cook until eggplant begins to brown and become soft, about 5 minutes.
3. Flavor: Add the shallot and garlic to the pan, continuing to cook until shallot is soft and fragrant, another 2 minutes.
4. Spices: Stir in garam masala, cumin, coriander, paprika, and salt to evenly coat the eggplant.

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Reduce heat to medium low and simmer, covered, until the eggplant is tender, about 12 to 15 minutes. Garnish the curry with red pepper …

Rating: 4.4/5(47)
Servings: 4Cuisine: IndianCategory: Main Course1. In a large skillet, heat the oil over medium high heat. Add the onion and sauté, stirring often, until softened, about 6 minutes.
2. Next add the curry powder, turmeric, ground coriander, ground cumin, salt, minced garlic and ginger. Sauté, stirring until fragrant, about 2 minutes.
3. Then add the diced tomatoes, eggplant and jalapeño pepper. Stir the mixture to combine thoroughly.
4. Finally add the broth or water and bring the mixture to a boil. Reduce heat to medium low and simmer, covered, until the eggplant is tender, about 12 to 15 minutes.

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Low Carb Roasted Eggplant And Zucchini Curry This delicious warming low carb curry is made with Indian spices, low carb veggies and a creamy …

Rating: 4.5/5(2)
Calories: 121 per servingTotal Time: 51 mins1. Preheat the oven to 400 degrees Fahrenheit. Slice the zucchini and eggplant into half inch thick discs. Arrange the zucchini and eggplant in an even layer across as large oven tray. Season with salt and pepper and drizzle over one tablespoon of the olive oil. Transfer to the oven to bake for 18-20 minutes or until tender.
2. Whilst the zucchini is cooking, grate the ginger and thinly slice the onion and garlic. Heat the remaining oil in a large saucepan over a medium heat. Add the onion, garlic and ginger. Sweat gently for 2-3 minutes until tender and fragrant.
3. Finely dice the tomato and add to the saucepan. Add the turmeric, ground coriander, cumin and curry powder. Stir well to combine and cook gently for two minutes more to soften the tomato.
4. Add the zucchini and eggplant to the saucepan. Add the vegetable stock and coconut milk. Stir to combine. Bring to a gentle boil then reduce to a simmer.

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Eggplant Curry Keto Low Carb Vegetarian HOME SHOP RECIPES INSTAGRAM FEED DAILY MEAL IDEAS ABOUT Test Recipe App Recipes More DEBBIE MAKES LOW CARB DELICIOUS Low Carb * Keto * …

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Roasted aubergine & tomato curry recipe BBC Good Food Slightly sweet with added richness from the coconut milk, this simple vegan curry is a winner. It's also freezable if you need a quick midweek fix Slightly sweet with added …

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The Best Low Carb Eggplant Recipes on Yummly Low Carb Eggplant Pizza Melts, Low Carb Eggplant Bites, Low-carb Eggplant Gratin Vegan, Low-Carb Eggplant Curry The Candida Diet. basil, ground cumin, …

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You can absolutely make low carb chicken curry ahead of time! In fact, it’s similar to soups and chilis where it gets even better after a day in the fridge. Store it in an airtight container and simply reheat on the stove or …

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1 large aubergine 2 tbsp tomato purée ½ green chilli, finely chopped 1cm piece ginger, peeled …

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Line tray with parchment/baking paper. Cut eggplant into 2cm / 4/5" slices, then cut into 2cm / 4/5" batons. Place in large bowl, toss with oil, salt and pepper. Spread on tray, roast 20 minutes. Turn, roast for a further 10 …

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