The versatile eggplant is a vegetable that lends itself wonderfully to the preparation of delicious curries. Today, I’d like to share an exotic recipe for an eggplant curry that will captivate you with its spicy and creamy notes. This dish is not only easy to prepare but also a fantastic way to take your taste buds on a culinary journey.
Ingredients
- 2 medium-sized eggplants
- 1 onion, chopped
- 3 garlic cloves, finely chopped
- 1 red bell pepper, sliced
- 400ml coconut milk (from a can)
- 400ml crushed tomatoes
- 2 tablespoons red curry paste (vegan)
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup or another sweetener of your choice
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika powder
- 1 tablespoon cooking oil
- Salt and pepper to taste
- Fresh coriander leaves for garnish
- Cooked Basmati rice or Naan bread for serving
Instructions
- Wash the eggplants, trim the ends, and cut them into approximately 2 cm cubes.
- In a large pot or deep pan, heat the cooking oil and sauté the chopped onion until translucent. Add the finely chopped garlic and sauté briefly.
- Add the eggplant cubes and sauté for about 5 minutes until they are lightly browned.
- Add the red bell pepper to the pan and sauté for an additional 3-4 minutes until it softens slightly.
- Now, add the red curry paste, ground ginger, ground turmeric, ground cumin, ground coriander, and sweet paprika. Stir well to ensure that the spices mix thoroughly with the vegetables, releasing their flavors.
- Pour the coconut milk and crushed tomatoes over the vegetables. Add the soy sauce and maple syrup, and stir everything well.
- Let the curry simmer for about 15-20 minutes over medium heat until the vegetables are tender, and the sauce has slightly thickened. Stir occasionally to prevent sticking. If needed, you can add a bit of water to achieve the desired consistency.
- Season the curry with salt and pepper, and remove the pot or pan from the heat.
- Serve the eggplant curry with cooked Basmati rice or fresh Naan bread. Garnish the curry with fresh coriander leaves for an additional touch of freshness and color.
This eggplant curry is a wonderful way to expand your culinary skills. The combination of exotic spices and creamy coconut milk gives this dish a unique flavor that is sure to delight your taste buds. Enjoy!
Share your creations with me and tag me on social media at @vegan_franzi or use the hashtag #gonut.
