Vegan Eggplant Curry

Hey friends,

I’m back from my winter break with family and friends and ready to create! I had so much fun spending time with family and hope you guys had a lovely break as well.

This recipe is not really a new one for me. It is actually a staple we have at least once every two weeks. (you know I have to have a minimum of two weeks break between two of the same dishes) I was actually surprised I haven’t shared this one with you guys!

I remember when I first learned about this dish, I was so confused how come this is supposed to be a curry, but there is no liquid added. Where does the “sauce” come from? But once I came to trying the dish out, I was fascinated how the curry “sauce” came mainly from the tomatoes alone! Then I kept raving about how great this dish is, and that the tomato juices is the secret to this wonderful dish.

So I put my own spin on it and thus created this dish. Even though I have now made this sooo many times, I am still fascinated by this dish every time. But this type of tomato is essential for this dish! I always make it with beefsteak tomato. But now in the winter time, my supermarket here doesn’t seem to have those anymore. So I have had to use “normal” tomatoes (sorry I don’t know the correct term), and they don’t give off as much juice, so that I have to add some water. So use the beefsteak tomatoes if you can.

Other than that you can easily switch out the Eggplant with zucchini and or add some meat if you prefer. Okay enough said, let’s get to the recipe.

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serves 3-4

Ingredients

  • 2 large beefsteak tomatoes
  • 1 large eggplant
  • 3 garlic cloves
  • 1 walnut sized ginger
  • 1 tsp ground coriander seeds
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper (optional)
  • 1 tsp curry powder
  • salt
  • pepper

Instructions

  1. Finely mince the garlic and ginger. Roughly dice the tomatoes and eggplant to about the same size.
  2. Heat up a pot on medium heat, drizzle in some oil and add the ginger and garlic. Let it sit for 1-2min. Add all the spices and let the aroma unfold for 2-3min. Then add the tomatoes. Mix well and then cover and let the tomatoes fall apart on low heat. Check once in a while and add water if it seems too dry or sticks to the pot.
  3. When the tomatoes have have made some kind of paste/sauce add the eggplant and let it cook with the lid until the eggplant is done (20min). Again check to see that there is enough liquid left in the pot, if not splash in some water. When done season with some salt and pepper and serve hot with some fresh rice.

I hope you guys love this recipe as much as I do. Leave me a comment how you like it and share it with family and friends.

 

2 Replies to “Vegan Eggplant Curry”

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