aubergine curry

This amazing aubergine curry (or eggplant curry) is quick, vegan and soooo tasty. Brought to you by the kings of curry.

Aubergine Curry – Eggplant Curry

basmati rice ((½ cup = 100 grams))

aubergine ((medium))

olive oil

red onion

garlic

tsp garam masala powder or curry powder

turmeric

tsp coriander

tomatoes

½ cups low fat coconut milk ((use regular if you prefer) (1 cup = 250 milliliters))

salt

½ tsp pepper

tsp sugar ((or 1-2 tbsp mango chutney))

Cook rice according to packet instructions.

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.

Crush or dice the garlic.

Stir in the garlic, garam masala, turmeric and ground coriander. Cook for another 3-4 minutes, stirring well.

Pour in the chopped tomatoes and coconut milk. Add salt. Simmer for about 15 minutes. The coconut milk thickens so stop cooking when it is at the right consistency for you. Stir in the sugar or mango chutney if you like it a little sweeter.

Serve with salt and pepper to taste.

This amazing aubergine curry (or eggplant curry) is quick, vegan and soooo tasty. Deffo worth it!

More info on the recipe (+ print option):
https://hurrythefoodup.com/aubergine-curry-eggplant-curry/


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Amazing Aubergine Curry (Eggplant Curry) | Vegan & Delicious

Meltingly tender eggplant and a luscious sauce loaded with big Indian flavours make this one sure to please.

eggplant curry - baingan masala

tsp Indian restaurant spice mix (- recipe link below)

tsp kasoor methi (- fenugreek leaves)

tsp kashmiri chili powder

tsp amchoor powder (- dried mango powder)

tsp kosher salt

3-4 Indian eggplants (aka ratna

vegetable oil

tsp cumin seed

onion (coarsely chopped)

garlic ginger paste

green chili (sliced lengthwise and cut into 3/4 inch pieces)

oz curry base (- recipe link below)

cilantro chopped)

cherry tomatoes (sliced in half)

vegetable oil eggplant

Pre-heat your oven to 350 degrees

Remove the stem from the Indian eggplant. Cut each eggplant into 4 wedges lengthwise. Think of cutting an egg in half for deviled eggs and then half again. Cut it that way.

Toss the eggplant in a little vegetable oil. You don&#x27;t want to drown it but make sure every piece is coated.

Place on a cookie sheet or pizza pan, skin side down. Sprinkle with salt.

Roast in the oven until the eggplant is soft and just starting to colour. This should take about 25 minutes.

When the eggplant comes out of the oven the skin will be hard. You don&#x27;t want that. Place the hot eggplant in a small tupperware and cover. Set aside on the counter for 30 minutes. The skin will soften.

Roast the eggplant

Pick a skillet that can take heat. Something with an insulated handle is good. Put on some shabby clothes. Cooking Indian restaurant style is messy stuff.

Place the skillet over medium low heat.

Add 3 Tbsp of oil. When it starts to shimmer add the onions and cook until the edges of the onions start to colour. This should take 3-4 minutes. Add the cumin seed and green chilies and cook another 30 seconds or so.

Move the onions to one side. There should be a fair bit of oil in the bottom of the pan. Add the spice mix and stir to thoroughly coat the spices in oil. It should start to bubble a bit. Cook the spices for about 30 seconds. Watch your pan carefully. You don&#x27;t want to let your spices burn.

Add the garlic ginger paste and chopped cilantro stems and stir the spices, garlic ginger paste and onions to combine. Cook about 30-45 seconds.

Turn the heat up to medium high. Add 3 oz of curry base. Stir to combine. Let cook about a minute. You should see craters forming and a bit of oil separating out.

Now add 6 oz of curry base. Stir to combine and cook about 90 seconds. You want to see the same little craters.

Add the remaining curry base. Stir to combine. Reduce the heat to medium low.

Add the eggplant, stir to combine and let simmer about 3 minutes. Then add the cherry tomatoes and let simmer another minute or two.

Garnish with a bit of chopped cilantro if desired. Serve with rice or Indian flatbreads. This makes a great vegetable side dish or vegetarian main course.

Make the baingan masala

Simple, quick brinjal bhaji recipe made with aubergines, tomatoes, onions, and a handful of aromatic Indian spices. Create this classic Indian vegetable side dish at home in 30 minutes. Serve with plain naan, chapati or fluffy basmati rice.

Brinjal Bhaji (Aubergine Bhaji)

Aubergine (2 large aubergine about 200 gram each

Onion (Shallot or Brown onion, finely chopped)

Tomatoes (Large vine ripened tomatoes, cut small dices)

Garlic (Finely chopped/grated)

Dry chili (Dried red chilli, deseeded and cut small pieces)

3-4 Fresh chilli (Fresh green/red chillies

Coriander (Roughly chopped)

(Or salt

Water (Add more water if needed)

tsp Turmeric

Chilli powder

tsp Garam masala

Coriander powder

Cumin seeds

Bay leaves

Mustard seeds

Heat the large pan into medium heat, drizzle 1 tbsp of oil. Add aubergine dices, season with ½ tsp of salt, and saute for 2-3 minutes until brown. Then remove from heat and set it aside.

In the remaining pan, drizzle 2 tbsp of oil and heat the oil into medium heat. Add mustard seeds, cumin seeds, and bay leaves. Once they start to sizzle and pop, add chopped onions. Saute the onions until translucent, then add the chopped garlic and cook until the onions and garlic are slightly brown.

Then add the tomatoes and cook until the tomatoes are soft and colour changed. Add turmeric, chilli powder, garam masala, and coriander powder and quickly stir for few seconds.

Next, add the fried aubergine dices back in the pan, and pour the water in. Add ½ tsp of salt.

Bring it to simmer and reduce the heat to low. Close the lid and cook for 15-20 minutes or until the aubergine is tender and the curry sauce is thick. Stir occasionally and add more water if needed. Make a taste test and adjust salt to taste.

Once the aubergine is cooked, turn off the heat. Sprinkle freshly chopped coriander and chillies. Transfer to serving plate and serve with naan or rice.

Here&#39;s an easy Aloo Baingan (Eggplant/Aubergine and Potato Curry) recipe made with simple ingredients you likely have on hand. This is a Pakistani &amp; North Indian-style vegan curry that&#39;s tasty enough to serve guests. Tested to perfection!

Aloo Baingan - Eggplant and Potato Curry

globe variety eggplant (unpeeled)

neutral oil (plus more for pan-frying the eggplant)

cumin seeds

onion

1- inch piece ginger (crushed)

tomatoes (or 3 small) (finely chopped)

green chili pepper

coriander powder

cumin powder

1/4-1/2 tsp red chili powder (or to taste)

turmeric powder

tsp black pepper

tsp kosher salt (or 1 1/2 tsp sea salt)

potatoes

cilantro leaves (finely chopped)

¼ tsp garam masala or chaat masala (optional)

lemon juice

Slice off the stem of the eggplant. Then continue to slice the eggplant widthwise into 3/4 inch-thick rounds. Dice the rounds into 1-inch cubes.

Place a large, nonstick skillet over medium-high heat. Add ¼ cup oil to lightly coat the bottom of the skillet. Add the eggplant in a single layer (you may need to do this in 2 batches) and pan-fry for 3 minutes, until golden brown. Then flip the pieces and pan-fry for another 2-3 minutes. Add oil as needed and distribute as needed because the eggplant has a tendency to absorb oil. Remove onto a plate and set aside. (See Note 1)

Heat oil in a heavy bottomed pan over medium-high heat. Once hot, add the cumin seeds and allow them to sizzle for a few seconds. Add the onion and sauté, stirring frequently, until lightly golden (~8-10 min). Deglaze with 2 tbsp of water.

Once the water dries up, add the garlic and ginger and sauté for another minute, until the raw smell disappears and the onions deepen in color. Add the tomatoes, green chili pepper, all spice powders (except garam masala), and salt. Cook until the tomatoes are soft and the oil begins to separate from them (~4-5 minutes). If needed, add 2 tbsp of water to deglaze the pan and help the tomatoes disintegrate into the masala.

Once the oil has separated from the curry base/masala, add the potatoes. Sauté for another 2-3 minutes to soften. Add 1/2 cup water and stir to mix.

Turn the heat down to low-medium, cover, and cook for 10 minutes. Stir in the pan-fried eggplant (See Note 2) and cook for another 15-17 minutes, stirring occasionally. If it&#39;s sticking to the bottom of the pan, deglaze with 1/4 cup of water. The eggplant should get mushy and the potato should be very tender.

If needed, raise the heat and sauté for 2-3 minutes, until the oil starts to separate again and most of the eggplant has disintegrated into the masala.

Adjust salt and seasoning if needed. Turn off the heat and sprinkle in cilantro, garam masala or chaat masala (if using), and lemon juice. Serve hot with roti, naan, or any type of bread.

https://content.jwplatform.com/videos/v8NaTQjI.mp4

Here's an easy Aloo Baingan (Eggplant/Aubergine and Potato Curry) recipe made with simple ingredients you likely have on hand. This is a Pakistani & North Indian-style vegan curry that's tasty enough to serve guests.

Aloo Baingan (Potato & Eggplant Curry)

This Eggplant Curry (or Aubergine Curry) recipe is an easy dish that uses simple, straightforward ingredients and is ready in under an hour. Perfect for two!

Eggplant Curry

eggplant

Tbsp olive oil (30 mL)

shallot (finely chopped, about ½ cup)

garlic (minced)

tsp garam masala

tsp each cumin, coriander, smoked paprika, salt

14-oz coconut milk (400 g)

tomatoes (400 g)

To serve: rice, cilantro

Rice: If serving with rice, get that started now.

Eggplant: Cut the eggplant into bite-sized cubes. Heat oil in a large pot or pan, then add cubed eggplant. Cook until eggplant begins to brown and become soft, about 5 minutes.

Flavor: Add the shallot and garlic to the pan, continuing to cook until shallot is soft and fragrant, another 2 minutes.

Spices: Stir in garam masala, cumin, coriander, paprika, and salt to evenly coat the eggplant.

Cans: Add the can of coconut milk and (undrained) diced tomatoes. Bring to a gentle simmer, cover, and let cook for 15 minutes.

Serve: Serve warm over rice, topped with fresh cilantro.

https://www.youtube.com/watch?v=AOvPj3JLq9Y

This Eggplant Curry (or Aubergine Curry) recipe is an easy dish that uses simple, straightforward ingredients and is ready in under an hour. Perfect for two!

Get the recipe here: https://www.liveeatlearn.com/eggplant-curry/

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My Favorite Vegan Curry Recipe...Ever

Brinjal Bhaji is perfect for any occasion and can be served with other curries, rice, chapati or naan bread. This recipe uses fresh aubergines, onions, and a variety of spices to create a mouth-watering curry that will tantalize your taste buds. So, if you&#039;re looking for a delicious and authentic Indian dish, then look no further than this medium heat aubergine curry!

Brinjal Bhaji (Indian Aubergine Curry)

Large Aubergines (600 grams) (diced)

tbsp Olive Oil (for Roasting Aubergines)

Salt and Pepper

tbsp Oil (for Onions)

Onion (Finely chopped)

Coriander

Garlic Cloves (finely chopped)

tbsp Curry Powder (or garam masala)

tsp Cumin

½ tsp Turmeric

tbsp Tomato Puree

Chopped Tomatoes

tsp Soft Light Brown Sugar (optional)

Aubergine

Dice aubergine, place in a large bowl and drizzle with olive oil, stir through to coat.

Roast

Spread aubergine in a roasting tin and season with salt and pepper. Place in preheated oven (at 200 °C fan / 220 °C / 425°F / gas mark 7) for 15 minutes.

Onions

Meanwhile, heat oil in a pan over medium - low heat. Add onions, cook for 5 minutes until softened stirring often.

Separate the coriander leaves from the stalks, save the leaves for garnishing, and chop stems for cooking.

Once onions are soft and golden add coriander stalks, garlic and chilli stir fry for 2 minutes.

Spices

Stir in the spices, and fry for a few seconds.

Paste

Next add tomato puree and stir into a curry paste.

Tomatoes

Sweeten

Taste and add some sugar if you like a sweeter sauce.

Boil

Once cooked, add roasted aubergines to the sauce, stir and bring to a boil for a few seconds.

Simmer

Simmer for 10 minutes uncovered until the sauce has thickened.

Serve

Serve with coriander leaves sprinkled on top.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1652381481/f2f7imeowd2wqa9e80xb.mp4

Brinjal Bhaji is perfect for any occasion and can be served with other curries, rice, chapati or naan bread.
This recipe uses fresh aubergines, onions, and a variety of spices to create a mouth-watering curry that will tantalize your taste buds.
So, if you're looking for a delicious and authentic Indian dish, then look no further than this medium heat aubergine curry!

Sweet potatoes are a weekly essential. We love filling ours with a spicy chickpea and aubergine curry.

Sweet Potato Stuffed with Chickpea & Aubergine Curry

Sweet Potato

Quinoa

Garlic Clove

Curry Paste

Cherry Tomatoes

Drained Cooked Chickpeas

Greek Yoghurt

Salt

Black Pepper

Heat oven to 200°C. Get the sweet potatoes and add to a baking tray, then chuck into the bottom of the oven to warm through. Add the quinoa to a baking tray and drizzle with 2 tbsp olive oil, seasoning with salt and pepper. Mix well and bake for 15-20 mins, giving it a stir every 10-ish minutes - you want it to be dark in colour and really crispy.

In the meantime, chop the garlic and finely chop the coriander stems. Heat 3 tbsp olive oil in a frying pan over a medium heat and add the garlic and coriander stems, sizzling for 2 mins. Add in the curry paste and cook for 1 min, before adding the cherry tomatoes.

Add in a tin of chickpeas with the liquid, and drain the other before adding to the pan along with the aubergine. Let this gently bubble away for 5 mins, then take off the heat and stir through 2 big tbsp of the yoghurt.

Get your sweet potatoes out of the oven, split open and top with the curry, some of the remaining yoghurt, crispy quinoa and the coriander leaves.

Not my favorite. Too much is going on, and I miss different textures

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