Eggplant Curry

Early fall usually brings a heat wave and lots of gorgeous eggplant to the market. It’s never too hot to enjoy a simple curry dish and the ingredients are pretty flexible. You can substitute other vegetables, just add them to the pan earlier or later depending on how long they need to cook.

Eggplant Curry

Enjoy a delicious and flexible eggplant curry, perfect for a warm fall evening. With a rich blend of curry spices and fresh vegetables, this recipe is easily adaptable to your favorite ingredients.

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Course: Main Course

Season: Fall

Servings: 4 Servings

Calories: 203kcal

Author: Krista Harris

Ingredients

• ½ cup jasmine rice, organic
• 1 cup water
• Salt
• Olive oil
• 2 small eggplants, or 1 medium eggplant, sliced in 1⁄4- to 1⁄2-inch rounds or half rounds
• 2 teaspoons curry powder
• Red pepper flakes, to taste
• Black pepper, to taste
• 2 cloves garlic, minced
• 1 zucchini, halved lengthwise and sliced in half rounds
• 1 tomato, diced
• 1 cup light coconut milk
• 1 small handful cilantro, or basil leaves, sliced
• Half a lime
• Sweet chili sauce, or chopped peanuts, optional

Instructions

• Add the rice, water and a generous pinch of salt to a small saucepan and bring to boil. Immediately lower heat to barely a simmer and cover. Cook for 12–14 minutes.
• Add enough olive oil to coat the bottom of a large sauté pan and cook the eggplant slices for a couple minutes over medium-high heat, until they have a little color, while adding the curry powder, a pinch of red pepper flakes, salt and pepper. Then add the garlic, zucchini and tomato (you can add a touch more olive oil if the pan is dry). Add additional salt and pepper to taste. Cook for another few minutes, stirring to combine all the vegetables. Then add the coconut milk, stirring to release any bits stuck to the pan and reduce the heat slightly. Simmer for 12–14 minutes, until the vegetables are tender and the liquid has reduced slightly. Taste and adjust seasoning if needed. Stir in the chopped cilantro or basil, a squeeze of lime juice and serve over the rice. If you like, garnish with a drizzle of sweet chili sauce or some chopped peanuts.

Nutrition

Calories: 203kcal | Carbohydrates: 37g | Protein: 5g | Fat: 4g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 57mg | Potassium: 778mg | Fiber: 8g | Sugar: 10g | Vitamin A: 484IU | Vitamin C: 19mg | Calcium: 48mg | Iron: 1mg