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
Recipe Type: Soup / Stew
Cuisine: Indian
Author:
Serves: 4-6
A lightened-up curry full of flavour and spices, making it perfect for chilly autumn evenings.
Ingredients
- 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
Instructions
- Preheat oven to 200C (400F) and line a large baking tray with baking paper.
- 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.
- 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.
- In a large saucepan saute red onions in the olive oil for 15-20 minutes until cooked down and caramelized.
- 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.
- Add the stock, red lentils, coconut milk, tinned tomatoes and tomato paste. Stir to combine and bring the mixture to a boil.
- Reduce to a simmer, add in the pumpkin and cook for 20-25 minutes until tender.
- Add in the cauliflower florets and roasted eggplant and simmer for a further 10 minutes.
- Serve with fresh coriander and naan bread.
Notes
Gluten Free | Dairy Free | Soy Free | Refined Sugar Free | Vegetarian | Vegan | Nut-Free
3.2.1753
Recipe and photo property of, and re-published with permission from, The Whimsical Wife. View the original post here.
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