South Indian Vegan Eggplant Curry
A super delicious and very easy vegan curry.
Feeds 4 to 6
The Spices
2 Tbsp Cumin Seeds
2 Tbsp Coriander seeds
6 - 8 Whole Cardamom Pods (just use the seeds inside)
4 Whole Cloves
1 or 2 Dried Chillies 🌶️ depending on how hot you like it!
A Tbsp of Garam Masala Powder, the hotter the better!
1 Tsp Black Pepper Corns
5 Cloves Garlic 🧄 crushed & roughly chopped
A Knob or 3cm piece of Fresh Ginger
Fresh Curry Leaves 🍃 (Indian supermarkets have them or grow your own at home)
For The Curry
A selection of Eggplants 🍆 (you want about 4 to 5 small ones & one medium sized one or 3 large), roughly chopped.
Some fresh Tomatoes 🍅 about 4 big ones, chopped chunky.
A large brown Onion 🧅 thinly sliced.
A cup of water
1/4 cup Coconut Cream or Milk 🥥
1/2 cup of Nuts, crushed in a mortar & pestle. Cashews & Almonds are what I used.
A Handful of fresh Coriander, roughly chopped
To Cook The Curry
Preheat your oven to 200 degrees (Celsius). Add a good splash of oil to a big baking tray. Add the chopped eggplant and toss to coat in the oil. Drizzle a little more oil over the top. Place in the HOT 🔥 oven for 20mins. Or until golden & cooked but still holding its shape! Eg not mushy!
Smash or grind all the dry spices together.
Place a large frying pan or a casserole dish (one the can go on the stovetop) over a medium heat & add a splash of oil to the pan.
When hot add the onions & curry leaves 🍃. Cook until the onions start turning golden. Add the garlic & ginger. Cook for a minute or so, then add the spices. Cook until fragrant stirring constantly.
Next add the tomatoes & the roasted eggplant. Allow them to infuse with the spices for a few minutes. Add the water & bring to a steady simmer.
Stir through the coconut cream & reduce the heat to low. Cook for about 25 minutes, then stir through the ground nuts. Cook for a few more minutes or until the curry has thickened. Season with salt & pepper to taste.
Top with fresh coriander & serve with hot rotis or fluffy rice (or in our family both!) I also served it with a fresh coconut chutney - there is a recipe in our latest cookbook for one☝️ Ripe Recipes “Thought For Food”
Enjoy 😉
Please let us know how it turned out.
♥️ Ripe Deli
