EGGPLANT AND TOFU CURRY
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon vegetable oil in a pot over medium-high heat. Add the onion and cook until softened, about 5 minutes. Meanwhile, puree the garlic, ginger, jalapeno and 1 to 2 tablespoons water in a mini food processor until a paste forms. Drain the tomatoes, reserving the juice; coarsely crush the tomatoes in a separate bowl.
- Add the remaining 2 tablespoons vegetable oil and the eggplant to the pot; cook 2 minutes. Add the garlic-ginger paste and cook, stirring, 2 more minutes. Add the curry powder and tomatoes (but not the juice) and cook, stirring, 1 minute. Add the tomato juice and 1 cup water and cook until slightly reduced, about 3 minutes. Add the coconut milk and tofu; simmer until the eggplant is very tender, about 5 minutes. Add the spinach and cook until wilted, about 1 minute. Season with salt and pepper. Serve with rice, if desired.
Nutrition Facts : Calories 435, Fat 38 grams, SaturatedFat 21 grams, Sodium 91 milligrams, Carbohydrate 17 grams, Fiber 7 grams, Protein 14 grams
ROASTED EGGPLANT CURRY RECIPE BY TASTY
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
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
EGGPLANT WITH TOMATO SAUCE
My grandmother brought this recipe from Italy about 125 years ago. It's been passed through the generations and is now being made by my own great-granddaughters! It's a delightful side dish that we serve with a variety of main courses such as pasta with meatballs or baked chicken. I make it every week!
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cut eggplant into 1/2-in.-thick slices. Sprinkle with salt. Place in a deep dish; cover and let stand for 30 minutes. , Rinse with cold water; drain and dry on paper towels. In a 2-qt. saucepan, heat oil over medium heat Add the tomatoes, garlic, basil and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 45 minutes or until thickened, stirring occasionally. , Season with salt and pepper. Keep warm while preparing eggplant. In a large skillet, heat about 1/4 cup oil; brown eggplant, a quarter at a time, adding more oil as needed. Place on a serving platter one row at a time. Cover with sauce and sprinkle with cheese. Serve warm.
Nutrition Facts : Calories 148 calories, Fat 10g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 525mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein.
BAINGAN BHARTA (EGGPLANT CURRY)
This is a really easy and tasty Indian dish that is sure to stir up your taste buds. Delicious baingan bharta is ready to eat with pita bread, Indian naan, or rice.
Provided by Yakuta Rasheed
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
- Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
- Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.
Nutrition Facts : Calories 146.1 calories, Carbohydrate 15.2 g, Cholesterol 1.8 mg, Fat 8 g, Fiber 6.2 g, Protein 4 g, SaturatedFat 1.5 g, Sodium 739.4 mg, Sugar 7.5 g
EGGPLANT CURRY - SOUTH INDIAN BRINJAL CURRY
Recipe video above. This curry is not for the faint hearted! Eggplant (Brinjal) stars in this strong flavoured curry, roasted rather than fried for a healthier yet equally delicious (high temp does the trick here), then simmered in an intensely spiced South Indian curry sauce so it sucks up the flavour and partially collapses to create a big pot of juicy (delicious) mush. Incidentally vegan (as much of South Indian food is). See recipe notes for subs for the harder to find spices. And when you've made this, use the same spices to make this Vegetable Samosa Pie!Spiciness: Pretty mild. Spiciness only comes from the chilli powder so if you're concerned, skip or reduce it!
Provided by Nagi
Number Of Ingredients 23
Steps:
- Preheat oven to 240°C / 450°F (220°C fan). Line tray with parchment/baking paper.
- Cut eggplant into 2cm / 4/5" slices, then cut into 2cm / 4/5" batons.
- Place in large bowl, toss with oil, salt and pepper.
- Spread on tray, roast 20 minutes. Turn, roast for a further 10 minutes - edges should be caramelised, soft inside, but they're not shrivelled up and dismal. Use per recipe.
- Heat oil in a large pot over medium heat. Add mustard seeds, let them sizzle for 15 seconds.
- Add curry leaves, stir, leave to sizzle for 15 seconds - seeds might pop, Indian cooking is very dramatic!
- Add onions, cook 5 minutes until golden brown.
- Add tomato, cook for 1 minute, stirring.
- Add garlic and ginger, cook 2 minutes.
- Add Curry Spices and salt, and cook for another 3 minutes - it will be a thick paste and might stick to the bottom of the pot, don't let it burn (if it starts to, remove from stove and quickly add splash of water to loosen).
- Stir in water, and then add the eggplant.
- Gently stir, partially cover, reduce heat to low and simmer 30 minutes. Stir carefully once or twice (so the eggplants don't break up completely), add more water if it dries out.
- Stir in coconut milk, taste then add more salt if needed.
- Your result should be a very thick, juicy, strongly flavoured curry with eggplant partially intact but half collapsed.
- Serve with basmati rice and a dollop of yogurt and fresh coriander leaves, if you want.
Nutrition Facts : Calories 250 kcal, Carbohydrate 18 g, Protein 3 g, Fat 21 g, SaturatedFat 16 g, Sodium 1051 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving
CURRIED EGGPLANT
Categories Onion Side Sauté Cashew Eggplant Jalapeño Cilantro Seed Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 side-dish or 4 main-course servings
Number Of Ingredients 16
Steps:
- Toss eggplant with 1 teaspoon salt in a colander set over a bowl, then let drain 30 minutes. Rinse eggplant, then drain, pressing gently on eggplant to extract any excess liquid.
- While eggplant drains, mash garlic, ginger, and jalapeño to a paste with 1/2 teaspoon salt using a mortar and pestle (or mince and mash with a large heavy knife and transfer to a cup), then stir in mustard and cumin seeds and turmeric.
- Heat oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened and golden, 8 to 10 minutes. Add spice paste and cinnamon stick, then reduce heat to moderate and cook, stirring, 1 minute.
- Add eggplant and cook, stirring, until it begins to soften, about 3 minutes. Stir in water, brown sugar, and remaining 1/4 teaspoon salt and simmer, covered, stirring occasionally, until eggplant is tender but not falling apart, 20 to 25 minutes. Season eggplant with additional salt.
- Discard cinnamon stick and serve eggplant sprinkled with cilantro and cashews.
CURRIED EGGPLANT IN TOMATO SAUCE
Aubergines are an important vegetable in Indian households. Here is a very tastey and easy dish to prepare. This makes enough for four people as a side dish to accompany a meat or fish curry.
Provided by Brian Holley
Categories Vegetable
Time 33m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a pot and fry the onion till light golden colour.
- Add the spices, cook for 2 minutes.
- Add the tomato paste, stir in the coconut milk. Cook to form a gravy.
- Add the aubergine, and tomato, stir into the gravy, reduce heat to medium and cook till aubergine is tender. About 30 minutes.
Nutrition Facts : Calories 315.1, Fat 28.5, SaturatedFat 19.8, Sodium 57.2, Carbohydrate 16.4, Fiber 6, Sugar 5.8, Protein 4.4
FRIED EGGPLANT WITH TOMATO SAUCE (Μελιτζάνες τηγανητές με σάλτσα ντομάτας )
Steps:
- Wash the eggplants, remove the stems and cut them length-wise into wedges. Place your eggplants in a bowl and cover them with cold water. Place another bowl or a dish over your eggplant in order to keep them submerged in the water. Allow to soak for about 5 minutes.
- Drain the eggplant and then sprinkle them with 1 tsp of salt.
- Heat about 1/4 inch of vegetable oil in your frying pan over medium heat. Once the oil is hot, start adding the pieces of eggplant. In order not to overcrowd your pan you may need to add them in batches. Fry each side of the eggplants until they are golden brown on all sides. This will take a total of about 7-8 minutes per batch. You might have to add a little bit of fresh vegetable oil in between batches.
- Place the fried eggplants onto a plate. Continue cooking the rest until all of your eggplant has been fried.
- Preheat your oven to 350 degrees Fahrenheit.
- Take a small sauce pot, and heat 1 tablespoon of olive oil over medium heat. Add the garlic slices and fry them for about 1 minute. Add your chunky tomato sauce or your marinara sauce and 1/2 teaspoon salt. Heat through, stirring regularly, for just a few minutes.
- While your sauce is being warmed up, place your eggplants in a roasting dish (we use a 9 X 13 inch roasting dish) and sprinkle your dried rosemary leaves on top of them.
- Spoon your marinara sauce over the eggplant pieces. You will not be covering them entirely,
- Place in the middle rack of your oven, and bake uncovered for 5 - 7 minutes.
- Enjoy.
EGGPLANT IN CURRY-COCONUT SAUCE
Steps:
- Heat 1/4 cup of the ghee in a large pot over medium flame, add the onions and sprinkle with the curry powder. Cook and stir for a few minutes until the onions are soft. Add the cashews, shredded coconut, coconut milk, and vegetable broth. Bring up to a simmer and cook for 15 to 20 minutes. In the meantime, prepare the eggplant.
- Cut the eggplant into chunks. Heat the remaining 1/4 cup of ghee in a deep skillet or Dutch oven and add the eggplant. Cook and stir until the eggplant gets charred and sticky.
- Puree the coconut sauce with a handheld blender, until it's pretty smooth. Pour the sauce over the eggplant and toss in the cinnamon stick and chile. Season with salt, to taste, and simmer for 15 minutes until thick. Give a squeeze of lemon to brighten the flavor, garnish with mint leaves, and serve with steamed basmati rice and/or flat bread.
- Put the butter in a heavy saucepan over moderate heat, swirl the pot around to ensure that it melts slowly and does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
- Yield: 1 1/2 cups
- Toast the whole spices (coriander, cumin, fennel, cloves, mustard, cardamom and peppercorns) and the chiles in a small dry skillet over medium-low heat, shaking the pan often to prevent them from burning. Toast for a couple of minutes until the spices smell fragrant. In a clean coffee grinder, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the spice blend immediately, or store in a sealed jar for as long as 1 month.
30-MINUTE INDIAN EGGPLANT CURRY (BRINJAL CURRY)
This easy eggplant curry recipe is healthy, flavour packed and a terrific Indian curry dish - with all of the cooking taking place in one pot. Also known as brinjal curry, cubes of eggplant (aubergine, for some!) and potatoes simmer in a thick and spicy tomato sauce to create this nourishing vegan curry. Recipe is gluten free, and it isn't drenched in oil either
Provided by Shahzadi Devje
Categories Main
Time 30m
Number Of Ingredients 17
Steps:
- Heat a large pan and add oil, mustard seeds, garlic, cinnamon sticks and bay leaf. Temper the whole spices along with the garlic on low heat until the spices and garlic release their aroma
- Next, add the tomato passata, curry powder, turmeric coriander powder, salt and green chillies to the pan. To prevent spluttering, keep the heat low at this stage. Simmer on low heat for 1-2 minutes
- When the oil begins to separate and appear on the surface of the sauce, add eggplant, potatoes and water. Stir well to coat all the pieces, and simmer on low-medium heat for 15 minutes (covered) or until the eggplant and potatoes are cooked through. Don't forget to check in halfway to be sure the curry isn't sticking to the bottom of your pan. Stir gently so as not to break up the eggplant potato pieces
- Garnish with lemon juice, garam masala and fresh cilantro
Nutrition Facts : Calories 332 kcal, Carbohydrate 64 g, Protein 14 g, Fat 6 g, SaturatedFat 1 g, Sodium 677 mg, Fiber 20 g, Sugar 20 g, UnsaturatedFat 5 g, ServingSize 1 serving
ROASTED EGGPLANT TOMATO CURRY (BAINGAN BHARTA)
Simple roasted eggplant curry simmered in a fragrant spiced tomato sauce
Provided by Lisa Turner
Yield 4 side servings
Number Of Ingredients 14
Steps:
- Begin by roasting the eggplant. Grease a baking sheet with oil. Cut the eggplant in half lengthwise, brush with oil, and sprinkle with a little salt. Let sit for 20 minutes. Turn the eggplant cut side down on the baking sheet and place under a broiler until the skin is blackened and charred and the flesh is tender - 20 minutes. Let cool before removing the skin and scooping the flesh into a bowl. Mash the eggplant with a fork or potato masher and set aside.
- Heat the oil in a large non-stick skillet over medium heat. When hot, add the onion and sauté until it begins to brown - about 5 to 6 minutes. Stir in the garlic, ginger and chilies and continue to sauté for another few minutes. Stir in the ground coriander, turmeric and asafetida if using, and stir for another minute.
- Add the tomatoes to the pan and simmer until thickened - about 10 minutes. Stir in the peas and simmer until just tender, adding a little water if necessary.
- Now stir in the eggplant, garam masala and salt. Gently simmer for another 5 minutes. Stir in the parsley or cilantro and cook for another minute.
- Serve as a side, garnished with more parsley or cilantro and a sprinkle of garam masala if desired.
SOUTH INDIAN EGGPLANT CURRY BAKED RECIPE
This South Indian Baked Eggplant Curry is made in the oven instead of the skillet. Eggplant / aubergines and red lentils are baked in a fragrant spiced tomato coconut milk sauce. So good served over rice or as soup! It's Glutenfree, nutfree and also soyfree.
Provided by Vegan Richa
Categories Main Course
Time 1h10m
Number Of Ingredients 20
Steps:
- Bake the eggplant: To a 9x11 inch or similar sized baking dish, add the oil and add all of the spices and salt and mix well.
- If the spices are getting too clumped up, add splashes of some water or few teaspoons of water so that the mixture is like a thin spice paste.
- Then add eggplants, onion, garlic, and ginger and toss really well to coat. Eggplants will shrink a lot so you need a dish where they are about doubled up in layer.
- Then bake at 400 degrees Fahrenheit (205 degrees Celsius ) for 25-30 minutes.
- Meanwhile, make the tempering with mustard seeds and fenugreek seeds: Heat the oil in a small skillet over medium high heat. Once the oil is hot, add the mustard seeds and fenugreek seeds and cook until the seeds start to pop or change color. Then add the curry leaves and immediately take off heat. Be careful while adding the curry leaves because they will pop and splash a little bit. Keep this tempering aside.
- Remove the baking dish from the oven then add the tomato sauce, coconut milk, lentils, salt, and mix in. Add the tempering and mix lightly.
- Then return the dish to the oven. Cover with a parchment and continue to bake for 25 minutes or until the lentils are cooked to preference and the sauce has thickened.
- If the sauce has thickened too much, you can gradually add in about 1/2 cup of warm non-dairy milk and mix in. Taste and adjust salt and flavor. Add more salt, spices if needed then mix in.
- Remove the dish from the oven and let it sit for a few minutes. Then garnish with cilantro the lemon juice and serve with rice or flatbread or dosa, or serve with garlic bread as bowl of soup.
- To make this into a soup, you can add in a little bit more non-dairy milk while the curry is still hot so that it gets a bit soupier and then serve with garlic bread.
Nutrition Facts : Calories 217 kcal, Carbohydrate 25 g, Protein 6 g, Fat 11 g, SaturatedFat 7 g, Sodium 540 mg, Fiber 9 g, Sugar 8 g, ServingSize 1 serving
CURRIED (AUBERGINE) EGGPLANT
You can use either Chinese or Japanese eggplants. Both varieties have purple skin, along, slender shape, and small seeds. Good served with steamed basmati or jasmine rice. The recipe comes from Gourmet Magazine.
Provided by Barb G.
Categories Vegetable
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Toss eggplant with 1 teaspoon salt in a colander set over a bowl, then let drain 30 minutes; Rinse eggplant, then drain, pressing gently on eggplant to extract any excess liquid.
- While eggplant drains, mash garlic, ginger, and jalapeno to a paste with 1/2 teaspoon salt, using a mortar and pestle (or mince and mash with a large heavey knife and transfer to a cup), Then stir in mustard seeds, cumin seeds and turmeric.
- Heat oil in a 5-quart heavy pot, over moderately high heat until hot but not smoking, then saute onion, stirring occasionally, until softened and golden, 8 to 10 minutes.
- Add spice paste and cinnamon stick, then reduce heat to moderate and cook, stirring for 1 minute.
- Add eggplant and cook, stirring until it begins to soften, about 3 minutes; Stir in water, brown sugar, and remaining 1/4 teaspoon salt and simmer covered, stirring occasionally, until eggplant is tender, BUT NOT falling apart, about 20 to 25 minutes.
- Season eggplant with more salt IF needed, discard cinnamon stick and serve eggplant sprinkled with cilantro and cashews.
More about "curried eggplant in tomato sauce food"
AMAZING AUBERGINE CURRY (EGGPLANT CURRY) - HURRY THE …
From hurrythefoodup.com
Ratings 120Calories 459 per servingCategory Dinner, Main Course
- Cut the aubergine into small cubes. Fry in a large pan with the olive oil on high heat for 3-4 minutes. Stir well so it doesn’t burn.
- In the meantime dice the onion and throw it in too. Put it back to a medium heat and cook for 5-6 minutes.
EGGPLANT TOMATO CURRY,EGGPLANT,BRINJAL | VAHREHVAH
From vahrehvah.com
3.8/5 (106)Total Time 20 minsServings 2Calories 51 per serving
- In a pan add oil, dry red chilies, mustard seeds, cumin seeds, chopped onion, curry leaves, chopped green chili, ginger garlic paste (optional), turmeric powder, mix well and saute for 2 minutes.
- Then add chopped tomatoes mix well, after that add coriander powder, chili powder mix well, cover it with lid and cook for 5 minutes on slow flame.
- In a pan dry roast peanuts, sesame seeds, grind into a mixture and keep aside. (Optional: Oil can be added to speed up the roasting process)
CURRIED EGGPLANT WITH TOMATOES AND BASIL RECIPE - REAL …
From realsimple.com
5/5 Total Time 25 minsServings 4Calories 339 per serving
- In a medium saucepan with a tight-fitting lid, combine the rice, 1½ cups water, and ½ teaspoon salt and bring to a boil. Stir the rice once, cover, and reduce heat to low. Simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
- Meanwhile, heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes.
- Stir in the tomatoes, eggplant, curry powder, 1 teaspoon salt, and ¼ teaspoon black pepper. Cook, stirring, until fragrant, about 2 minutes.
- Add 2 cups water and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes.
EGGPLANT CURRY STEW | HOW TO MAKE EGGPLANT CURRY | TASTE ...
From tasteofhome.com
Author Tiffany DahleEstimated Reading Time 7 mins
EGGPLANT AND TOMATO CURRY - COOK WITH WHAT YOU HAVE
From cookwithwhatyouhave.com
Estimated Reading Time 1 min
EGGPLANT AND TOMATO SAUCE - SPOONACULAR.COM
From spoonacular.com
80% Category SauceServings 6Total Time 45 mins
EGGPLANT IN WHITE SAUCE CURRY RECIPE
From vegetarian-cooking-recipes-tips.com
BAKED EGGPLANT IN TOMATO SAUCE - LIDIA
From lidiasitaly.com
EGGPLANT CURRY RECIPE - WOOLWORTHS
From woolworths.com.au
Cuisine IndianCategory MainsServings 4Total Time 40 mins
- Heat 2 tbs oil in a heatproof casserole dish. Add eggplant and cook for 6 minutes, turning often, or until golden all over. Transfer to a bowl. Heat remaining oil and cook carrot for 5 minutes or until golden. Transfer to bowl with eggplant.
- Add spices and chopped coriander to pan. Stir for 1 minute or until fragrant. Stir in fresh and canned tomatoes and 1 cup water. Reduce heat to low, cover and simmer gently for 5 minutes, stirring occasionally, or until flavours combine.
- Return eggplant and carrot to pan with chickpeas, stirring well. Cover and simmer for 10 minutes or until sauce thickens. Add spinach, cover and remove from heat. Set aside for 3 minutes or until spinach wilts.
INDIAN-INSPIRED LENTIL & EGGPLANT CURRY BY OHMYVEGGIES.COM
From ohmyveggies.com
4.5/5 (2)Total Time 45 minsCategory Main Course, Side DishCalories 245 per serving
- Place the lentils into a small saucepan and cover them with 2 cups of water. Place over high heat and bring the water to a boil. Lower heat and allow to simmer until tender, about 35 minutes. You can add water during cooking if it gets too low. When the lentils are done, drain any excess water.
- While the lentils cook, coat the bottom of a large pot with the olive oil and place it over medium heat. When the oil is hot, add the eggplant. Sauté for about 5 minutes. Add the onion and continue to sauté for about 5 minutes more, until the eggplant begins to brown and the onion is soft and translucent. Add the garlic, serrano pepper, ginger, 1 tablespoon of garam masala, and the cumin. Sauté about 1 minute more, until very fragrant.
- Add the tomatoes and bring the mixture to a simmer. Taste test the sauce and add more garam masala if you'd like. Allow to simmer until the eggplant is tender, about 15 minutes. Stir in the cooked lentils and simmer another minute or two, until heated throughout. Remove from heat and season with salt and pepper to taste.
EGGPLANT CURRY RECIPE [VEGETARIAN] - CONTENTEDNESS COOKING
From contentednesscooking.com
4.4/5 (34)Total Time 25 minsCategory Lunch, DinnerCalories 347 per serving
- Start with heating a bit of oil or vegetable broth. Then add onions, garlic, bell pepper, and eggplant, and fry for around 2 minutes.
- Now it is time to give the coconut milk and yellow curry paste into the mix, and season with salt and pepper (also the optional smoked paprika and cumin).
- Finally put a lid on the pot, stir occasionally and cook for around 15 minutes. Eggplant should be done, but not mushy at this point. Serve in bowls or over rice on plates.
EGGPLANT, CHICKPEA AND TOMATO CURRY RECIPE - FOOD & WINE
From foodandwine.com
4/5 Total Time 35 minsServings 4
- In a very large, deep skillet, heat the olive oil. Add the onions and cook over moderate heat until they begin to soften, about 3 minutes. Add the ginger and garlic and cook until fragrant, about 1 minute. Add the curry powder and cook until fragrant, about 30 seconds. Add the eggplant, chickpeas, stock and coconut milk and bring to a simmer. Cover and cook over moderate heat until the eggplant begins to soften, about 8 minutes.
- Stir the tomatoes into the curry, cover and simmer until the eggplant is tender, about 3 minutes longer. Season with salt and pepper. Stir in the cilantro and serve.
SLOW COOKER CURRIED EGGPLANT AND ZUCCHINI - EATING BIRD FOOD
From eatingbirdfood.com
4.5/5 (31)Total Time 5 hrs 15 minsCategory Lunch/DinnerCalories 321 per serving
- Add chopped onion and garlic mixture, eggplant, zucchini, spices, tomato paste and coconut milk to your slow cooker. Stir everything together. At this point if the mixture seems too thick you can add in a little vegetable broth. Cook on low for 4-5 hours. Garnish with fresh parsley or cilantro. Serve warm with rice and naan.
EGGPLANT CURRY | EASY DELICIOUS VEGETARIAN COCONUT CURRY ...
From gratefulgrazer.com
Ratings 42Calories 450 per servingCategory Entree
- Toss eggplant with grapeseed oil, crushed garlic, and salt and spread on baking sheet. Bake until browned, 20-25 minutes.
- Heat coconut oil in a large skillet over medium heat. Add onion and ginger and cook until tender, 5-6 minutes.
- Remove eggplant from oven and add to skillet. Stir in chickpeas, coconut cream, water. tomato, and spices. Cover and simmer about 10 minutes.
STUFFED EGGPLANT IN CURRY AND COCONUT DAL WITH GINGER
From more.ctv.ca
- In a large bowl, toss the eggplants with the olive oil, 3/4 teaspoon salt, and a good grind of pepper. Spread out on the prepared baking sheets and bake for 25 minutes, flipping halfway through, until softened and lightly browned. Set aside to cool.
- For the dal: Put the olive oil into a large sauté pan on medium-high heat. Once hot, add the shallots and fry for eight minutes, until golden. Add the ginger, half the chile, and half the curry leaves (if using) and cook for two minutes, then add all the spices, tomato paste, and lentils. Stir for one minute, then add the coconut milk, water, and salt. Bring to a boil, then decrease the heat to medium and let simmer for 20 minutes, stirring once in a while, until the lentils are soft and the sauce is thick. Pour into a 7 x 11 inch/28 x 18cm baking dish and set aside.
- In a small bowl, toss together the paneer, lime zest, one tablespoon of the lime juice, the mango pickle, cilantro, and 1/8 teaspoon salt
CURRIED TOMATO SAUCE - JAMIE GELLER
From jamiegeller.com
Servings 2Total Time 35 minsCategory Sauce & Dressing
CURRIED EGGPLANT IN TOMATO SAUCE RECIPES
From tfrecipes.com
CURRIED EGGPLANT IN TOMATO SAUCE RECIPE - FOOD.COM ...
From pinterest.ca
RECIPE OF FAVORITE AUBERGINE TOMATO SAUCE PASTA - OR YOU ...
From indiancooking.github.io
EGGPLANT IN TOMATO & ONION SAUCE - KONTOS FOODS INC.
From kontos.com
CURRIED EGGPLANT IN TOMATO SAUCE RECIPE - WEBETUTORIAL
From webetutorial.com
SPICY TOMATO AND EGGPLANT CURRY – TIKKA N' CURRY
From tikkancurry.com
EGGPLANT ROLLS IN ALMOND-TOMATO CURRY, EGGPLANT CURRY,
From foodfashionparty.com
CURRIED EGGPLANT IN TOMATO SAUCE RECIPE - FOOD.COM ...
From pinterest.fr
CURRIED EGGPLANT RECIPE | DR. MCDOUGALL
From drmcdougall.com
EGGPLANT IN CURRY COCONUT SAUCE RECIPES
From tfrecipes.com
CURRIED EGGPLANT IN TOMATO SAUCE RECIPE - FOOD.COM ...
From pinterest.com
CURRIED EGGPLANT IN TOMATO SAUCE RECIPE - FOOD.COM ...
From pinterest.com
CHICKEN, EGGPLANT, AND TOMATO CURRY RECIPE - FOOD NEWS
From foodnewsnews.com
EGGPLANT, TOMATO AND GREEN ONION CURRY RECIPE - FOOD NEWS
From foodnewsnews.com
FRIED EGGPLANTS IN TOMATO SAUCE | COMMUNITY RECIPES ...
From nigella.com
AUBERGINE TOMATO SAUCE PASTA - OR YOU CALL IT EGGPLANT?
From indiancooking.github.io
CURRIED EGGPLANT IN TOMATO SAUCE RECIPE - FOOD.COM ...
From pinterest.nz
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