MARRAKESH VEGETABLE CURRY
A vegetable-full curry! Serve this curry over your favorite rice and you're sure to have a tasty meal. If you have carrot-ginger juice available to you, try using it in place of the orange juice - either one is delicious!
Provided by NIBLETS
Categories World Cuisine Recipes African North African Moroccan
Time 50m
Yield 6
Number Of Ingredients 19
Steps:
- In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
- In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes.
- Pour garlic and spice mixture into the Dutch oven with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.
- Add spinach to pot and cook for 5 more minutes. Serve!
Nutrition Facts : Calories 330.4 calories, Carbohydrate 39 g, Fat 18 g, Fiber 10.5 g, Protein 8 g, SaturatedFat 2.3 g, Sodium 874.3 mg, Sugar 12.9 g
OVEN-ROASTED EGGPLANT AND BUTTERNUT SQUASH CURRY
Adapted from Vij's restaurant in Vancouver, I have reduced the amount of oil and halved the recipe. This was a wonderful comforting dish.
Provided by mell_2
Categories Curries
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 450°F.
- Wrap the eggplant and the butternut squash individually in aluminum foil. Place them on a baking tray and bake them for 1 1/2 hours or until they are very soft. The eggplants will become mushy and deflated.
- While the eggplant and butternut squah are cooking, heat oil in large frying pan on medium-high heat for 1 minute. Add cumin seeds and allow them to sizzle for about 30 seconds. Stir in onions and saute until brown, 8 to 10 minutes.
- Reduce heat to medium and stir in tomatoes. Add turmeric, fenugreek, coriander, black pepper, jalapeño pepper and salt. Cook this masala for 10 minutes. If the eggplant and squash are still cooking, remove the masala from the heat and set aside.
- Remove eggplant and squash from the oven and cool for 5 to 10 minutes so you can unwrap the aluminum foil.
- Using a pairing knife or potato peeler, peel the squash and discard the skin. Cut the squash in half. Using a spoon, scoop out the seeds from the squash. Cut in 1/2 inch cubes and place in mixing bowl.
- Using your hands, peel the skin from the eggplant. Discard the skins. Add the eggplants to the mixing bowl.
- Stir the eggplant and squash mixture into the masala. Turn the heat on to medium and cook, covered for 10 minutes. Just before serving, add the green onions and heat for 2 to 3 minutes. Remove from heat and stir in cilantro.
- Serve as main dish with Chappatis or as a side dish.
Nutrition Facts : Calories 230.9, Fat 8.1, SaturatedFat 0.7, Sodium 1473.9, Carbohydrate 41.4, Fiber 10.5, Sugar 11, Protein 4.9
TOFU AND SUMMER VEGETABLE CURRY
When you have more eggplant and squash than you know what to do with, turn to this quick curry.
Provided by Heidi Swanson
Categories Bon Appétit Dinner Curry Tofu Zucchini Eggplant Green Bean Coconut Vegetarian Vegan Dairy Free Summer Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 2 Tbsp. oil in a large skillet, preferably nonstick, over medium-high. Add tofu in a single layer and cook, turning over once, until cooked sides are golden brown, about 4 minutes. Transfer to paper towels to drain. Season with kosher salt.
- Heat remaining 2 Tbsp. oil in a large pot or high-sided skillet over medium-high. Add onions and a generous pinch of salt and stir to coat. Cook, stirring often, until softened, about 4 minutes. Stir in curry paste and cook, stirring often, until darkened in color, about 2 minutes. Add zucchini, eggplant, and green beans and cook, tossing to coat, until vegetables are softened and starting to brown in spots, 5-7 minutes. Pour in coconut milk and 1/2 cup water and bring to a simmer.
- Add tofu to pot and stir gently to combine. Cook until warmed through, about 3 minutes. Season with more salt if needed.
- Divide curry among bowls and add a generous squeeze of lime juice to each. Top with cilantro and peanuts.
EASY EGGPLANT DISH
Eggplant and yellow squash are combined with onions, bread crumbs and green chiles, and baked with a cheesy cracker crust.
Provided by sal
Categories Side Dish Casseroles
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil. Add eggplant and squash and cook until tender but still firm, about 10 minutes. Drain and cool.
- In a 2 quart casserole dish combine eggplant, squash, onions, bread crumbs, butter and chiles. Sprinkle crushed crackers and cheese over the top.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 176.8 calories, Carbohydrate 26.6 g, Cholesterol 11.1 mg, Fat 5.7 g, Fiber 4 g, Protein 6.3 g, SaturatedFat 2.6 g, Sodium 269.1 mg, Sugar 6.6 g
More about "eggplant and squash curry recipes"
EGGPLANT AND SQUASH CURRY : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
Servings 4-6Total Time 2 hrs 30 mins
WINTER SQUASH GREEN CURRY WITH MUSHROOMS, EGGPLANT, …
From erecipe.com
VEGETARIAN CURRY WITH BUTTERNUT SQUASH, EGGPLANT AND …
From williams-sonoma.com
EGGPLANT CURRY RECIPE - JENNIFER ARANAS | FOOD & WINE
From foodandwine.com
10 BEST EGGPLANT ZUCCHINI SQUASH RECIPES | YUMMLY
From yummly.com
BEST EGGPLANT AND SQUASH CURRY RECIPES - FOOD NETWORK …
From foodnetwork.ca
2.5/5 (17)Total Time 1 hr 30 minsServings 4-6
THAI RED CURRY WITH EGGPLANT AND SWEET PEPPERS
From vanillaandbean.com
ROASTED EGGPLANT CURRY WITH SWEET POTATO • DAISYBEET
From daisybeet.com
EGGPLANT AND SQUASH CURRY RECIPES | ANNMG | COPY ME THAT
From copymethat.com
EGGPLANT CHICKEN CURRY RECIPE: GREAT 5 VARIATIONS - SKTEAM RECIPES
From skteamrecipes.com
CURRY-ROASTED BUTTERNUT SQUASH RECIPE - EMILY FARRIS | FOOD & WINE
From foodandwine.com
EGGPLANT AND SQUASH CASSEROLE - RECIPE - COOKS.COM
From cooks.com
OVEN-ROASTED EGGPLANT AND BUTTERNUT SQUASH CURRY RECIPE
From hartstr.japhar.com
ALOO BAINGAN (EGGPLANT AND POTATO CURRY) - TEA FOR TURMERIC
From teaforturmeric.com
EGGPLANT AND SQUASH CURRY RECIPE - FOOD NEWS
From foodnewsnews.com
CURRY SPICED JAPANESE EGGPLANT AND YELLOW SQUASH - BATEL'S KITCHEN
From batelskitchen.com
SIMPLE CHICKPEA CURRY WITH EGGPLANT AND BUTTERNUT SQUASH
From 31daily.com
EGGPLANT CURRY - SOUTH INDIAN BRINJAL CURRY | RECIPETIN EATS
From recipetineats.com
EGGPLANT AND SQUASH CURRY – RECIPES NETWORK
From recipenet.org
BEST THAI RED CURRY WITH EGGPLANT AND TOFU - LAVENDER & MACARONS
From lavenderandmacarons.com
EGGPLANT AND CHICKPEA CURRY - MAY I HAVE THAT RECIPE?
From mayihavethatrecipe.com
ROASTED EGGPLANT AND ZUCCHINI ⋆ ONLY 5 INGREDIENTS + 40 MINUTES!
From forkintheroad.co
CROCKPOT CURRY CHICKEN WITH EGGPLANT AND SUMMER …
From recipesauce.netlify.app
EGGPLANT AND SQUASH CURRY - INDIAN RECIPES
From fooddiez.com
VEGAN EGGPLANT BUTTERNUT SQUASH CURRY - OH MY VEGGIES
From ohmyveggies.com
EGGPLANT AND SQUASH CURRY : RACHAEL RAY : FOOD NETWORK | CURRY …
From pinterest.com
EGGPLANT SQUASH CURRY - COOKEATSHARE
From cookeatshare.com
SLOW COOKER CURRIED EGGPLANT AND ZUCCHINI - EATING BIRD FOOD
From eatingbirdfood.com
EGGPLANT CURRY | THE COOK UP | KRISHNA VIJITHA | SBS FOOD
From sbs.com.au
AUBERGINE (EGGPLANT) AND CHICKPEA CURRY - LOVE FOOD NOURISH
From lovefoodnourish.com
THE BEST EGGPLANT CURRY (AUBERGINE CURRY) | LIVE EAT LEARN
From liveeatlearn.com
RECIPE: OKRA AND SQUASH CURRY – GLUTEN FREE AND VEGAN
From gfreeandvegan.com
EGGPLANT AND BUTTERNUT SQUASH CURRY | THE KOSHER BUTCHER'S KITCHEN
From kosherbutcherskitchen.com
VEGAN INDIAN ROASTED EGGPLANT CURRY RECIPE - CHOOSING CHIA
From choosingchia.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love