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    Vegan A Go-Go is a video podcast cooking show. Bringing you fantastic vegan recipes right to your computer.
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    11
    Oct

    EP 62: Eggplant Curry

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    Eggplant Curry
    Serves: 4
    Difficulty: Easy
    Prep Time: 5 minutes
    Cook Time: 45 minutes

    Eggplant never tasted better! Even non-eggplant lovers will eat this recipe!

    1 large eggplant
    2 tablespoons vegetable oil
    1 teaspoon cumin seeds or ground cumin
    1 medium onion, thinly sliced
    3 cloves minced garlic
    1 tablespoon grated fresh ginger
    1 tablespoon curry powder
    2 tomatoes, diced
    1/2 cup coconut milk
    1 fresh jalapeno chile pepper, finely chopped
    1 teaspoon salt
    1/4 bunch cilantro, finely chopped (optional)

    Preheat oven to 450 degrees F (230 degrees C). Cut the eggplant in half and place it cut side down on a medium baking sheet. Bake 15 to 20 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop. Heat oil in a medium saucepan over medium heat. Mix in cumin and onion. Cook and stir until onion is tender.
    Mix garlic, ginger, curry powder, and tomatoes into the saucepan, and cook about 1 minute. Stir in coconut milk. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over medium-high heat, stirring occasionally to avoid burning. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.

    Notes
    Try some carrots, green beans, zucchini or other veggies to add color and texture to this yummy curry!
    Omit the coconut milk if you don’t have any on hand.
    Parsley instead of cilantro might be a nice change.

    7 Comments

    • luciolebizarre  said:

      This is delicious and so easy! I’ve made it twice now. I added zucchini, carrots, red pepper, and some baby red potatoes that I roasted along with the eggplant. It was amazing. Thank you for your easy-to-follow directions and video!


    • Stuart  said:

      Did you say those eggplants (or Aubergines as I’m English) were small? We were gobsmacked at the size of them, they’re huge! Was the comment that they were small a bit of dry humour that we missed? Or is it true, everything really is bigger in the US?

      I can’t say I’ve seen any in any supermarket etc that size over here.


    • Katie-Lyn  said:

      YUMMY! I was scanning my favorite recipe blogs for a quick and wholesome idea for dinner tonight and came across this Eggplant Curry Recipe.

      Thank you so much! It was so simple and FLAVORFUL! I tweaked the recipe a little bit because I didn’t have all the ingredients on hand. I used shallots instead of onions and canned diced tomatoes instead of fresh. I also took the advice of my fellow bloggers and added string beans and roasted red potatoes. I also served it over brown rice.

      I HIGHLY recommend the cilantro garnish. Although I may be a little bias because I LOVE CILANTRO, I think it really makes each spoonful HAPPY!


    • Rae  said:

      Thank so much for this recipe. I’m transitioning to becoming vegetarian but one dish I thought I was going to miss out on is curry. This looks great and I hope to try it soon. :)


    • Lia  said:

      This recipe has changed my life. Thank you so much for sharing these wonderful ideas!


    • Howard  said:

      I made this for dinner tonight and it had a fabulous flavor although a little mild for my taste. Next time I will boost the chiles and curry but this is a recipe that I will make again and again. Thanks for making all these simple and easy vegan recipes available.


    • Sachi Nehme  said:

      This was rather tasty! I forgot to use the cilantro, and I think that was the flavor I was missing. I will most definitely make this again.


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