Eggplant & Vegetable Curry

This warm and hearty curry makes the most of autumn vegetables. A lighter twist on the original calorie-laden take away, serve it with soft naan bread, crispy poppadoms or fluffy basmati rice and top with a good handful of fresh coriander (cilantro) leaves.

Eggplant & Vegetable Curry

Eggplant & Vegetable Curry
Recipe Type: Soup / Stew
Cuisine: Indian
Author: [url href=”/index.php/author/contributor/” title=”Site Contributors”]The Whimsical Wife[/url]
Serves: 4-6
A lightened-up curry full of flavour and spices, making it perfect for chilly autumn evenings.
  • 3 large eggplants, peeled, diced into 2 cm chunks
  • 400 g jap pumpkin, peeled, diced into 2 cm chunks
  • 2 c cauliflower florets
  • 3 Tbsp olive oil
  • 2 large red onions, finely sliced
  • 1/2 tsp salt
  • 2 cloves garlic, diced
  • thumb size piece ginger, grated
  • 1/2 tsp each mustard seeds & fennel seeds
  • 1 tsp each ground cumin, coriander & tumeric
  • 1/2 tsp each chilli powder & garam masala
  • 2 small fresh chillis, finely chopped, optional
  • 500 – 600 ml stock
  • 1/2 c dried red lentils
  • 165 ml coconut milk
  • 2 Tbsp tomato paste
  • 400 g tin diced tomatoes
  • To serve
  • fresh coriander leaves
  • warm naan bread
  1. Preheat oven to 200C (400F) and line a large baking tray with baking paper.
  2. Place the eggplant into a large glass bowl and sprinkle with salt. Let it sit 15 minutes until beads of water form. Rinse well and pat dry.
  3. Place eggplant onto the tray and drizzle with olive oil, toss to coat. Bake for 15-20 minutes or until soft and cooked through. Remove and set aside to cool.
  4. In a large saucepan saute red onions in the olive oil for 15-20 minutes until cooked down and caramelized.
  5. Add the salt, garlic and ginger and cook for a further minute. Add in the dry spices and fresh chilli and cook for 1 minute or until become fragrant.
  6. Add the stock, red lentils, coconut milk, tinned tomatoes and tomato paste. Stir to combine and bring the mixture to a boil.
  7. Reduce to a simmer, add in the pumpkin and cook for 20-25 minutes until tender.
  8. Add in the cauliflower florets and roasted eggplant and simmer for a further 10 minutes.
  9. Serve with fresh coriander and naan bread.
Gluten Free | Dairy Free | Soy Free | Refined Sugar Free | Vegetarian | Vegan | Nut-Free

Recipe and photo property of, and re-published with permission from, The Whimsical Wife. View the original post here.


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