Cardamom Curried Roasted Eggplant Curry
Curry, curry, curry or should I say yummy yummy yummy!? The days are getting shorter, the air is getting colder and the leaves are soon to be naked. Which calls for warm, soothing, comfort foods to get us through the cold, dark nights. In my world the best comfort foods are pasta (duh), soups and curries. I loveee Thai and Indian foods so I really love a good curry.
This recipe is super simple, doesn't require hard work and its flavors are amazing. This curry was actually the first curry I ever made on my own and first time around wasn't too shabby. It just warms you up from the inside out with a delicious, savory taste that will make you feel all comfy and cozy. At this point you're probably thinking, how many times can this girl use the word comfort (or comfy, comfortable,etc.)? Well, a lot more times thats for sure! Winter is all about comfy comfortable comfort and I love it! And don't try to deny it, I know you do too. Snuggling up on the couch with a cup of soup or hot coco (or curry ;)) is the best thing ever!
I love this recipe because it's something for everyone. It's vegan (without the yogurt), its gluten free and the taste isn't too extreme so even people who don't like curry will be willing to give this one a shot - simply because the smell is melt worthy.
- 1 - 2 eggplants
- 1.5 tablespoons olive oil
- Pinch of salt
- 3 tablespoons cocnut oil
- 2 onions (I used 1 yellow and 1 red)
- 1 tablespoon cardamom
- 1 teaspoon black pepper
- 1 tablespoon ground turmeric
- 3 garlic cloves finely chopped
- 1'' chunk of ginger - cut into thing long strips
- 1 can chopped tomatoes
- 1 can low-fat coconut milk
- 1/2 cup water
- Cilantro and/or mint leaves and skyr or greek yogurt for topping
- Pre-heat oven to 200 c/400 f
- Cut up the eggplant into medium sized pieces throw them all into a bowl and mix with pepper and olive oil.
- Spread evenly on baking paper and roast in oven for approximately 15 min. Then flip them over and roast the other side, this only takes about 5/10 min.
- While the eggplants are in the oven, get started on the curry. Add the coconut oil to a medium/big sized pot, once this is heated up throw in the onion, cardamom and chili flakes. Let these simmer on a medium to low heat so the flavors can really come out. Remember to stir the mixture around. To get a lot of flavor out of it let it simmer for 10 minutes.
- Once this is completely, add in the pepper, turmeric, garlic and ginger. Once again let them simmer for a few minutes.
- Finally add in the chopped tomatoes, coconut milk, water and roasted eggplant.
- On a very low heat let the curry sit for about 30 minutes to cook through and get nice and hot. Because we are using low fat coconut milk the curry wont be very thick and if you let the curry over heat it will get really thin (learned from experience).
- While your curry is cooking you can begin to cook your rice once there is about 12-15 minutes left on the curry.