Curry Eggplant Recipes

Eggplant Curry (Slow Cooker) Eating Bird Food

WEBNov 21, 2022 · This eggplant curry combines fresh zucchini and eggplant in a creamy tomato sauce that's packed with Indian spices. It's flavorful, …

Rating: 4.5/5(50)
1. Place onion and garlic in a food processor or chopper to finely chop.
2. Add chopped onion and garlic mixture, eggplant, zucchini, spices, tomato paste and coconut milk to your slow cooker. Stir everything together. At this point if the mixture seems too thick you can add in a little vegetable broth. Cook on low for 4-5 hours. Garnish with fresh parsley or cilantro. Serve warm with rice and naan.

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Eggplant Curry South Indian Brinjal Curry RecipeTin …

WEBAug 10, 2020 · South Indian Eggplant Curry - roasted eggplant simmered in a strongly spiced curry sauce so it soaks up flavour and collapses …

1. Preheat oven to 240°C / 450°F (220°C fan). Line tray with parchment/baking paper.
2. Heat oil in a large pot over medium heat. Add mustard seeds, let them sizzle for 15 seconds.

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Eggplant Curry with Chickpeas and Tofu The Endless …

WEBSep 13, 2016 · This delicious eggplant curry (aubergine curry) is one of our favorite vegetarian recipes because it manages to be deeply …

1. Heat 1/2 tablespoon of the coconut oil in a large, non-stick frying pan over medium-high heat. Add the tofu and pan fry until golden brown on 2 sides, about 5 minutes. Remove from the pan.
2. Heat 1 tablespoon of coconut oil in the pan used for the tofu. Brown the eggplant on all sides, working in batches if needed. Remove the eggplant from the pan.
3. Heat the remaining 1/2 tablespoon of coconut oil in the same pan used for the eggplant. Add the onion and cook for 2-3 minutes, or until it softens. Add the ginger and garlic and cook for 1 minute. Add the garam masala, cumin seeds, and turmeric to the pan and let them toast for 1 minute, stirring constantly. Add the sea salt, optional chili flakes (if using) and the tomato paste and cook for 1 minute, stirring constantly.
4. Add the coconut milk and water to the pot, bring it to a boil and stir, scraping the bottom for any stuck on bits. Add the eggplant back into the pan and turn the heat to low. Let the eggplant cook, uncovered, for 12-15 minutes, or until it is soft but not mushy.

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