EGGPLANT AND TOMATO CURRY
This Eggplant and Tomato Curry is a comforting, plant-based delight that highlights the rich, earthy flavours of eggplant and the sweetness of ripe tomatoes. With aromatic cumin and a touch of garlic, this simple yet satisfying curry is perfect for a quick dinner or lunch. It’s vegan, gluten-free, and loaded with vitamins and fibre, making it both nourishing and delicious. The eggplant soaks up the spices beautifully, creating a melt-in-your-mouth texture, while the tomatoes bring a natural sweetness that balances the dish. Serve this curry hot with steamed rice or naan bread to soak up every drop of the luscious sauce.
RECIPE CATEGORY
Dinner
SERVING SIZE
1 serving
CUISINE
Indian
PREPARATION/TECHNIQUES
One-Pot Wonders, Sauté, Simmer
OCCASION/HOLIDAY
Casual Dinner
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Wheat / Gluten-Free, High Fibre, Low Fat
DISH TYPE
Soup / Stew
INGREDIENTS
The preparation of Eggplant and Tomato Curry involves the following ingredients:
- ½ cup diced eggplant
- ½ cup chopped tomatoes
- ½ onion, chopped
- 1 clove garlic, minced
- ½ tsp cumin
- 1 tsp olive oil
- Salt to taste
FULL NUTRITIONAL INFORMATION
- Calories: 96.8 kcal
- Fat: 5 g
- Saturated Fat: 0.7 g
- Carbohydrate: 12.6 g
- Sugar: 6.1 g
- Sodium: 433.8 mg
- Fiber: 3.4 g
- Protein: 2.1 g
- Calcium: 41 mg
- Iron: 1.2 mg
- Potassium: 392.7 mg
PREPARATION
- Heat Olive Oil: Warm olive oil in a saucepan over medium heat.
- Sauté Onion: Add chopped onion and sauté until translucent, about 5 minutes.
- Add Garlic and Spices: Stir in minced garlic and cumin; cook for 1 minute until fragrant.
- Add Eggplant and Tomatoes: Add diced eggplant and chopped tomatoes; stir to combine.
- Simmer: Cover and cook for 15 to 20 minutes, stirring occasionally, until the eggplant is tender and the sauce has thickened.
- Season: Season with salt to taste.
- Serve: Serve hot with rice or naan.
PREP TIME
5 minutes
COOKING TIME
20 minutes
TIPS
These tips can help you make a better Eggplant and Tomato Curry:
- Cut Evenly: Dice eggplant into uniform pieces to ensure even cooking.
- Roast Eggplant: For added depth of flavour, roast the eggplant cubes before adding them to the curry.
- Adjust Consistency: Add a splash of water if the curry thickens too much.
- Fresh Herbs: Garnish with chopped coriander for freshness.
VARIATIONS
- Protein Boost: Add cooked chickpeas or lentils for extra protein.
- Veggie Additions: Stir in spinach or bell peppers for an added boost of nutrients.
- Spice Level: Add a pinch of chilli flakes or fresh green chilli for extra heat.
- Creamy Twist: Stir in a spoonful of coconut milk for a more decadent sauce.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze in portioned containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm over medium heat on the stovetop, adding a splash of water or coconut milk if needed.