Food

Eggplant Curry

January 22, 2018

Vegan, Gluten Free, Plant Based

I have to say I’ve never been a huge eggplant fun. I love most of the veggies but somehow eggplant was never on my grocery list. Well, that definitely changed now.

After I’ve tried this Eggplant Curry it straight away became my obsession! What I love the most about it (besides it’s crazy delicious) is the fact that it’s so easy to make, and it makes a perfect meal to take to work. Cook once, and you are covered for at least 3 days.

This Egpplant curry is a nutrition bomb! You will find here all the nutritions you need.

If you try this recipe, let me know! Take a picture and tag it #theblissfulplate on Instagram!


Eggplant Curry

 1 eggplant
 1 onion
 3 cloves garlic
 3 carrots
 8 oz mushrooms
 1 can diced tomatoes
 1 cup red lentil
 4 cups water
 ½ can coconut milk
 1 tsp ghee
Spices
 curry powder
 turmeric
 cumin

1

Preheat oven to 375 degrees.

2

Cut the eggplant in thirds lengthwise, place on the prepared baking sheet, and bake for about 15 minutes while you prep the other ingredients.

3

Heat a large pot over medium heat. Add the onion, garlic, and carrots (chopped) and sauté for 2 to 5 minutes (on ghee butter). Add water 1 to 2 tablespoons at a time as needed, to keep the vegetables from sticking to the pan.

4

Remove the eggplant from the oven, let it cool a bit and roughly it chop into pieces. Add the eggplant, mushrooms, tomatoes and spices to the pot and saute until the mushrooms are soft.

5

Stir in the lentils, coconut milk and water to the pot. Bring to a boil, cover the pot then reduce to a simmer.

6

You can serve it over rice.

Ingredients

 1 eggplant
 1 onion
 3 cloves garlic
 3 carrots
 8 oz mushrooms
 1 can diced tomatoes
 1 cup red lentil
 4 cups water
 ½ can coconut milk
 1 tsp ghee
Spices
 curry powder
 turmeric
 cumin

Directions

1

Preheat oven to 375 degrees.

2

Cut the eggplant in thirds lengthwise, place on the prepared baking sheet, and bake for about 15 minutes while you prep the other ingredients.

3

Heat a large pot over medium heat. Add the onion, garlic, and carrots (chopped) and sauté for 2 to 5 minutes (on ghee butter). Add water 1 to 2 tablespoons at a time as needed, to keep the vegetables from sticking to the pan.

4

Remove the eggplant from the oven, let it cool a bit and roughly it chop into pieces. Add the eggplant, mushrooms, tomatoes and spices to the pot and saute until the mushrooms are soft.

5

Stir in the lentils, coconut milk and water to the pot. Bring to a boil, cover the pot then reduce to a simmer.

6

You can serve it over rice.

Eggplant curry

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