Roasted Eggplant Takes This Vegetarian Curry To The Next Level

September 22, 2015
by Merce Muse for Thrive Market
Roasted Eggplant Takes This Vegetarian Curry To The Next Level

This hearty, spicy eggplant curry is a bold mix of smoky paprika, bright turmeric, creamy ghee, and rich coconut milk. Served with cooling Greek yogurt, it makes a stunning main course.

Smoky Roasted Eggplant Curry

Yield: 6 servings
Active Time:

2 pounds eggplant
Sea salt
2 tablespoons olive oil
2 tablespoons ghee
2 medium onions, sliced
1 teaspoon smoked paprika
1 teaspoon chili powder
1 3/4 teaspoons cardamom
1 teaspoon ground coriander
1/3 teaspoon freshly ground black pepper
1 tablespoon ground turmeric
4 large garlic cloves, peeled and slivered
1-inch chunk of ginger, peeled and finely chopped
1 pound ripe Roma tomatoes, diced
1 can coconut milk
Chopped cilantro, for garnish
Greek yogurt, for garnish

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

Cut eggplant into 2-inch square chunks. Place on prepared baking sheet and toss to coat with 1 teaspoon each of salt and olive oil. Roast until golden, about 25 minutes, rotating the pan and mixing halfway through.

Meanwhile, heat the ghee in a large heavy-bottomed pot. Add onion with the heat on high, stir for 1 minute, and turn heat down to medium-low to cook, stirring occasionally, until onions are golden, 8 to 10 minutes.

Stir in chili powder, cardamom, and smoked paprika and allow flavors to get fragrant. Stir in ground coriander, black pepper, turmeric, garlic, and ginger. Cook for a few minutes more, stirring constantly, then stir in chopped tomatoes, coconut milk, 1/2 cup water, and the roasted eggplant.

Bring curry to a simmer, then reduce the heat and simmer gently for around 25 minutes. The sauce should have reduced and thickened slightly.

Serve warm with chopped cilantro and plain Greek yogurt.

Photo credit: Paul Delmont

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This article is related to: Gluten-Free, Paleo, Recipe, Lunch, Dinner, Entree, Vegetarian Recipes

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