Easy Eggplant Curry

1¼ pound (20 ounces) eggplant about 1 very large or two small ( 1½ tbsp olive oil, ½ tsp salt, ¼ tsp black pepper for roasting)

1 tablespoon olive oil

1 medium onion chopped

2 cloves garlic grated

1 teaspoon ginger grated

2 teaspoon curry powder

1 teaspoon cumin seeds or ground

¼ teaspoon red pepper flakes

1 teaspoon turmeric powder

½ teaspoon ground coriander

½ teaspoon black pepper

1 teaspoon salt

2 to 3 cups vegetable broth based on desired consistency

1 can (15 ounces) chickpeas or 1½ cups of cooked chickpeas

1 can (15 ounces) crushed tomatoes

1 can (14 ounces) coconut milk

1 teaspoon garam masala

subheading: Serving suggestions:

4 wedges lemon

1 handful fresh cilantro or flat-leaf parsley

1 to 2 cups basmati rice

4 tablespoons yogurt

Directions at theplantbasedschool.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer