Roasted Eggplant Curry.

I found one good advice recently about weekly grocery shopping and eating on the budget. One of the thing is to eat healthy, clean and on the budget is ” eating the food that is on season”. But this advice tells you to get the food that is available first and after you get home plan what you will make with it. Not the opposite way, as most of the people usually do: plan their dishes for a week and then go and buy everything what they need, at the end it usually looks like you spend more as you expected, because you need all these extra ingredients for your recipe.

I am trying to use this advice and it works for me so far. Of course, I always have something in my head when I see some veggies or fruits in season, and I even have these ideas come to me during grocery shopping. Anyway, eggplants, tomatoes, bell peppers are in season now, and I have been cooking using them a lot.

The recipe I am sharing today is really delicious and works as a main dish with the brown rice or quinoa on the side. There are always leftovers after it, which makes me happy because I can use them the next day for lunch or dinner.

 

This recipe is completely vegan, gluten, dairy free.

 

Roasted Eggplant Curry.

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Ingredients:

1 pounds eggplant (about 5 medium Chinese or Japanese eggplant)
3 tbsp. coconut oil
salt, as needed

3 tbsp. or coconut oil
1 cup diced yellow onion
1tbsp cardamon powder

2 tbsp coriander seeds
1 tsp black peppercorns
1 tbsp ground turmeric
4 large garlic cloves, peeled and slivered
1″ chunk of ginger, peeled and cut into long, thin strips

1 pound ripe tomatoes stemmed and diced
1 (13.5 ounce / 400 mL) can full-fat coconut milk
1/2 cup water

 

Preheat the oven to 400ºF. If using a long, slender variety of eggplant, cut them on the diagonal into 1-inch thick slices. If using a globe style eggplant, cut them into 2-inch square chunks. Pile the eggplant slices on a rimmed baking sheet and sprinkle with the coconut oil and 1/2 teaspoon salt. Toss to coat with your hands. Spread the eggplant pieces on the baking sheet, and roast until golden on the bottoms, about 15 minutes. Remove and turn off the oven.

 

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Heat the coconut oil in a large pot over a medium flame until it shimmers. Add the onion, and cardamon powder. Reduce the heat to medium-low and cook, stirring occasionally, until the onions are golden and tender, 10-15 minutes.

When the onions are soft, stir in the ground spice mixture, turmeric, garlic, and ginger. Cook for a few minutes to toast the spices, then stir in the chopped tomatoes, coconut milk, water, and the roasted eggplant. Increase the heat to bring the curry to a simmer, then reduce the heat and simmer gently for 20-30 minutes, stirring occasionally. When finished, the eggplant should still hold its shape, but the sauce around it should be slightly thickened stew-like. It will thicken further if allowed to sit and cool.

Serve over brown rice or quinoa.

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