Sunday, July 18, 2010

Vegan Indian Eggplant Curry

Are we done with Indian food yet? Never! Here's the last of what I made for last week's vegan pot luck. It's very yummy. Great with some naan or brown rice and keeps beautifully in the refrigerator as leftovers.

Eggplant Curry
makes at least 4 cups

1 Tbsp coconut oil or vegetable oil (not olive oil)
2 medium onions, peeled and diced
4 garlic cloves, minced
1 1-inch piece of fresh ginger, peeled and grated on a microplane
1 jalapeno pepper, seeded and minced
2 medium tomatoes, seeded and chopped into 3/4" pieces
1/2 cup vegetable broth (or water)
1 large eggplant, peeled and diced into 1" cubes
2 red or yellow or orange (or a mix) bell peppers, seeded and diced into 3/4" pieces
1 tsp sea salt
1 tsp turmeric
1 tsp ground coriander
1 tsp ground fenugreek
1/2 tsp ground cumin

In a large saute pan, heat the oil over medium heat.  Add the onions, garlic, ginger and jalapeno and cook for 10 minutes.  Add the tomatoes and cook for 5 minutes.  Add the broth (or water), eggplant, peppers, salt, turmeric, coriander, fenugreek and cumin and cook over medium heat, stirring occasionally, for 70 minutes.  Serve immediately or reheat before serving.

4 comments:

Angel said...

This looks YUMMY! Emailing it to myself to try! :)I found you on foodie blog roll and friended you. Check me out: http://www.yummyvegetariandelights.com/
God bless! :)

Root said...

I like it, thank u very much :)

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Rachel said...

I am so excited to try this recipe! I can't find fenugreek though - how important is this ingredient? Is it possible to just omit it or do you recommend a substitute? Thanks!

blindspot said...

I've made this recipe a few times and it's one of my absolute favorites. I use vegetable broth instead of oil and it seems to work fine.
All of your Indian recipes are fantastic. Thank you for finding ways to make oil-free Indian food!

 
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