Caribbean Eggplant Curry Soup Recipes

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CURRIED EGGPLANT SOUP



Curried Eggplant Soup image

This is a quick, easy soup to make for lunch. It is a great way to use up leftover eggplant. When adding the curry powder, the quantity given is approximate. There is a huge variation in the spiciness of curry powder. Use an amount that makes the soup taste good to you. If you do not have vegetable stock, any other stock will work.

Provided by gourmetmomma

Categories     Potato

Time 35m

Yield 2 serving(s)

Number Of Ingredients 8

2 cups cubed eggplants
1 cup chopped onion
1 cup diced potato
3 cups vegetable stock
1/2 teaspoon kosher salt
1 teaspoon curry powder
plain yogurt
curry powder

Steps:

  • Combine the eggplant, onion, and potato into a small saucepan. Cover with stock.
  • Cook over medium heat for 30 minutes or until the potatoes are tender.
  • Blend the soup until smooth. Use an immersion (stick) blender, food processor, blender, or potato masher based on what you have. The color will be a pale pale green with little flecks of purple.
  • Add part of the salt and curry powder. Taste. Adjust seasonings to make it taste right for you.
  • Serve in bowls. Top with plain (unsweetened) yogurt and a dusting of curry powder. This is good with pita bread and raw veggies on the side.

Nutrition Facts : Calories 112.7, Fat 0.4, SaturatedFat 0.1, Sodium 591.2, Carbohydrate 25.8, Fiber 6.1, Sugar 5.9, Protein 3.4

EGGPLANT CURRY WITH TURMERIC CAULIFLOWER RICE



Eggplant Curry with Turmeric Cauliflower Rice image

Eggplants are fantastic flavor carriers, making them perfect for veggie curries. Cauliflower rice is easy to make at home: either pulse the cauliflower in a food processor, or coarsely grate, until it resembles grains of rice.

Provided by Donal Skehan

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
One 2 1/2-centimeter (1-inch) piece of ginger, peeled and grated
3 eggplants, cubed
2 teaspoons nigella seeds or black mustard seeds
2 teaspoons garam masala
One 400-gram (14-ounce) can chopped tomatoes
200 grams (7 ounces) plain yogurt, plus extra to serve
1 tablespoon olive oil
1 garlic clove, crushed
1 teaspoon ground turmeric
800 grams (1 pound 12 ounces) riced cauliflower

Steps:

  • Heat half the oil in a large saute pan and gently fry the onion for 6 minutes until softened. Add the garlic and ginger and fry for 1 minute, then add the rest of the oil and the eggplants. Increase the heat and brown the eggplants on all sides.
  • Add the nigella (or mustard) seeds, garam masala, tomatoes and plenty of seasoning, reduce the heat and bubble for 15 minutes until the eggplant is lovely and tender and the sauce has thickened.
  • Meanwhile, prepare the cauliflower rice: heat the oil in a saucepan and fry the garlic and turmeric for 30 seconds, then add the riced cauliflower and a splash of water. Cover and steam for 5 minutes until hot and tender. Season well.
  • Stir the yogurt through the curry and allow to simmer gently for 1 to 2 minutes. Serve with the cauliflower rice and an extra dollop of yogurt

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