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.


Angel said...

This looks YUMMY! Emailing it to myself to try! :)I found you on foodie blog roll and friended you. Check me out:
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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