This Vegan Roasted Eggplant Curry is a perfect dish to make in advance. I like to make a large pot of this wholesome curry at the weekend and have leftovers during the week! Your whole family will love the delicate flavors in this curry.
To make this curry, start by preparing eggplant. Bake in the oven until golden brown.
Cook onions in coconut oil, stirring occasionally, until golden brown. Stir in the chili powder, cardamom and smoked paprika. Add the ground coriander, black pepper, turmeric, garlic, and ginger. Next, stir in chopped tomatoes, coconut milk, water, and roasted eggplant. Bring the sauce to a simmer until reduced and slightly thickened. Serve the curry over steamed rice garnished with chopped cilantro. It’s that simple!
To make my Vegan Roasted Eggplant Curry, you will need the following ingredients:
Preheat the oven to 400 °F.
Slice the tops off 3 eggplants. Cut them in half lengthwise and in half again lengthwise. Place the slices on their flat sides and cut into thirds. Finally, slice horizontally to form cubes.
Transfer the eggplant cubes to a baking sheet. Drizzle with ¼ cup of olive oil and salt and pepper to taste. Bake in the preheated oven for 25 minutes, until golden brown, stirring halfway through.
Heat ¼ cup of coconut oil over high heat. Add ½ medium onion and stir for 1 minute. Reduce the heat to medium-low and continue to cook for about 8 minutes, stirring occasionally, until the onions are golden brown.
Stir in 1 teaspoon of chili powder, 2 teaspoons of ground cardamom, and 1 teaspoon of smoked paprika and cook for about 1 minute until fragrant.
Stir in 1 teaspoon of ground coriander, ½ teaspoon of black pepper, 1 tablespoon of ground turmeric, 3 minced cloves of garlic, and 1 teaspoon of peeled and minced ginger. Cook the mixture for a few minutes more, stirring constantly.
Add three chopped tomatoes, coconut milk, ½ cup of water, and the roasted eggplant.
Bring the curry to a simmer. Reduce the heat to low. Cover and simmer for 25 minutes until the sauce is reduced and slightly thickened.
Serve the curry over steamed rice. Garnish with freshly chopped cilantro.
This Vegan Roasted Eggplant Curry is a delicious curry that your whole family will love. Please tag #cookmerecipes if you decide to try this vegan eggplant dish!
Yummy!
Simply delicious dish!
Fantastic! Made this for my friends and they all loved it. The flavors are simply amazing!
Yummy flavorful dish!
This Vegan Roasted Eggplant Curry is proper bangin'! Made it last Sunday and had some for lunch all week. The flavours are like a hug in a bowl. Honestly, I can't get enough of it. Quick tip, don't skip the coconut milk – it makes it lush. Defo a keeper!
Absolutely delicious dish! I made this curry for my friends’ gathering last weekend, and everyone was raving about it! The flavours blended so well, and the fact that I had leftovers was a bonus. Vegan has never tasted so good!
Perfect curry for weeknight meals.
Delicious! Made this for a family dinner and everyone couldn’t get enough. The flavors were so comforting, it felt like home!
This Vegan Roasted Eggplant Curry is simply great! I made a big batch for my family on Sunday, and we enjoyed it all week. It's easy and packed with flavors everyone loved!
I made this Vegan Roasted Eggplant Curry for my friends at a weekend gathering. The aroma filled the air and everyone was intrigued! We devoured it, and I felt so proud sharing my creation. It's so easy, and the flavours are simply fantastic. Plus, the leftovers tasted even better the next day! What a delight!
Superb. Loved every.
Delicious!
I made this Vegan Roasted Eggplant Curry last weekend, and it was exceptional! My kids usually don’t like eggplant, but they couldn’t get enough of it. We had the leftovers during the week, making dinner a breeze. The flavors are so good, and it's easy to prepare. A new family favorite!
Sooo lit! Made it for my boys after a wild night out, they devoured it! Flavor explosion, man!
I made this Vegan Roasted Eggplant Curry last Sunday. My kids loved it, and it was super easy to cook. The leftovers lasted all week, which was a lifesaver with our busy schedule. So tasty and healthy.
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