Eggplant Tomato And Green Onion Curry Recipes

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EGGPLANT, TOMATO AND GREEN ONION CURRY



Eggplant, Tomato and Green Onion Curry image

Adapted from Vij's restaurant in Vancouver. I have halved the recipe and reduced the amount of oil. This is delicious as a side or as a main. When buying eggplant, compare eggplants of the same size and buy the one that weighs the less. It will have more meat and fewer seeds.

Provided by mell_2

Categories     Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 green onions
1/2 cup plain yogurt
1/2 tablespoon Mexican chili powder
1/2 teaspoon turmeric
1/2 teaspoon ground cayenne pepper
1/4 teaspoon salt
1/2 eggplant, cut in 1-inch cubes
1 cup chopped tomato (1 large)
2 tablespoons canola oil

Steps:

  • Chop the green onions, the white parts, 1/4 inch long and the green parts 3/4 inch long. Set aside.
  • In a large mixing bowl, combine yogurt, chili powder, turmeric, cayenne and salt. Add eggplant, tomatoes and onions and stir well to make sure the veggies are well coated.
  • In a shallow heavy pan, heat oil on medium-high heat for 45 seconds. Pour curry into the pan and stir well.
  • Sauté about 3 minutes, reduce the heat to medium-low and cover. Simmer for another 10 minutes, stirring once halfway. Turn off the heat and stir once more.
  • If you are not serving the curry right away, remove the lid or it will become to mushy.

Nutrition Facts : Calories 111.8, Fat 8.4, SaturatedFat 1.2, Cholesterol 4, Sodium 174.9, Carbohydrate 8.4, Fiber 3.3, Sugar 4.4, Protein 2.5

ROASTED EGGPLANT CURRY RECIPE BY TASTY



Roasted Eggplant Curry Recipe by Tasty image

Here's what you need: medium eggplants, olive oil, sea salt, freshly ground pepper, coconut oil, medium white onion, chili powder, ground cardamom, smoked paprika, ground coriander, ground turmeric, garlic, ginger, roma tomatoes, coconut milk, water, cooked rice, fresh cilantro

Provided by Merle O'Neal

Categories     Dinner

Yield 6 servings

Number Of Ingredients 18

3 medium eggplants
¼ cup olive oil
sea salt, to taste
½ teaspoon freshly ground pepper, plus more to taste
¼ cup coconut oil
½ medium white onion, chopped
1 teaspoon chili powder
2 teaspoons ground cardamom
1 teaspoon smoked paprika
1 teaspoon ground coriander
1 tablespoon ground turmeric
3 cloves garlic, minced
1 teaspoon ginger, peeled and minced
3 roma tomatoes, Ripe, Diced, Medium size
15 oz coconut milk
½ cup water
cooked rice, for serving
fresh cilantro, chopped, for serving

Steps:

  • Preheat the oven to 400ºF (200ºC).
  • Slice the tops off the eggplants, then slice them in half lengthwise. Cut each half once more lengthwise. Lay the slices on their flat sides and cut lengthwise into thirds. Finally, slice horizontally to form cubes.
  • Transfer to a baking sheet, drizzle with the olive oil, salt, and pepper. Bake for 25 minutes, stirring halfway through, until golden brown.
  • In a large saucepan, heat the coconut oil over high hat. Add the onions, stir for 1 minute, then reduce the heat to medium-low and cook, stirring occasionally, until the onions are golden brown, about 8 minutes.
  • Stir in the chili powder, cardamom, and smoked paprika. Cook until fragrant, about 1 minute.
  • Stir in the ground coriander, ½ teaspoon of black pepper, turmeric, garlic, and ginger. Cook for a few minutes more, stirring constantly.
  • Add the chopped tomatoes, coconut milk, water, and the roasted eggplant.
  • Bring the curry to a simmer, then reduce to low heat, cover, and simmer for 25 minutes. The sauce should reduce and thicken slightly.
  • Serve the curry warm over rice, topped with chopped cilantro.
  • Enjoy!

Nutrition Facts : Calories 419 calories, Carbohydrate 31 grams, Fat 33 grams, Fiber 8 grams, Protein 4 grams, Sugar 11 grams

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