Friday, April 20, 2012

Eggplant Curry- Vegan

 I love eggplant.  I know that it's a vegetable that gets a hot and cold response from people like beets, brussel sprouts and okra.  I actually love all those vegetables.. why... well because my mother always curried them and curry makes everything taste wonderful.  Now this is cooked like a Sri Lankan curry, but it is not the traditional way you make eggplant curry in Sri Lanka. The traditional way is to deep fry the eggplant first and cook it down. I decided to make this much healthier by skipping that step and sauteing the eggplant in 2-3 tsp of oil instead. Well... it worked perfectly and came out delicious.  I actually think I like this way better...because I can eat more and not feel guilty. :)

1lb of fresh eggplant (I used Chinese eggplant) diced
12-15 curry leaves
1 medium onion chopped
2 green chilies sliced (seeded for less heat)
1/2 green bell pepper diced
2 fresno chilies or 1/2 red bell pepper diced  
1 cinnamon stick
1tsp of fennugreek seeds
1 tsp of mustard seeds
1 tsp of cumin seeds
1/2 tsp of sugar
1/4 tsp of turmeric powder
Red chili powder (to taste)
1/2Tbs of curry powder
salt to taste
1/2 tsp of vinegar (optional)
1cup of coconut milk

 Clean eggplant and cut it into a dice.  Heat 2-3 tsp of canola oil in a large pan and when oil is hot add diced eggplant. Saute for 5-7 minutes until the eggplant is tender and brown. Remove eggplant from pan and reserve until later. **A good non-stick pan is required**

 Add 1-2 tsp more canola oil into the same pan and add the onions, chilies, curry leaves, cinnamon stick, fenugreek seeds, cumin seeds, mustard seeds, sugar and salt.  Fry for a few minutes until onions begin to soften.  Then add the eggplant back into the pan and add the ground spices, red chili powder, turmeric and curry powder.  Saute ground spices for a 30 seconds.

Finally add vinegar and coconut milk. Bring curry to a simmer for 3-4 minutes and taste for seasoning (add salt as needed). The curry is done, serve with rice and desired curries.  Enjoy.

PS.. This is my 2nd version of this sauteed eggplant curry. I made one in the early days of the blog and although they look very similar, I did make this with some slightly different ingredients. If you check out the other post you will see I have put pictures from this photo shoot as the "glamor" shots there because I still cringe at my photo skills back then....using a flash and all. :) I'm still learning food photography and I still need a better camera... but I do use natural light now. :)

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  1. I too love eggplant and I've never tried it in a coconut milk based curry. This is an exceptional recipe. Thanks for sharing Ramona. :)

  2. Gorgeous dish. Coconut is one of my fave ingredients to use in cooking so I shall be trying this out!

  3. Delicious and flavorful eggplant curry..looks tempting.

  4. I love this vegetable curry,looks so tasty with all great spices ingredients,,YuM !!

  5. I am a fan of eggplant as long as the texture and flavor are good--this vegan curry looks wonderful!

  6. yummy curry with egg plant........

  7. ME TOO! I love eggplant despite I have some allergic reaction on my tongue if I eat too much. I know I'm crazy why torturing myself...but I seriously love eggplant... This curry looks so good. Lots of veggies in here and just like how I'd like it.

  8. This looks so yummy!! Can I put in an order for me and my husband...pleeease?! haha!

  9. I love eggplant, never cooked with it though :( going to have to change that soon. This delicious looks amazing!!

  10. I adore eggplants and you have shown them so beautifully in this curry - delicious my friend as always:D

    Choc Chip Uru

  11. I wont mind having this curry with a bowl of rice.

  12. I love eggplant but my husband does not. I tend to "hide" it in meals and he eats it right up.

  13. Just beautiful, Ramona...I like eggplant if it's cooked well. And I think this dish defines well. Have a lovely weekend :)

  14. I always feel like, in theory I should like eggplant, but every time I've had it, it never lives up to what I'm hoping. But I think that's proof that we need to get together so you can make me your version because it sounds wonderful!

  15. I also love being able to eat more and not feel guilty. This looks very filling and like seconds would be in order. I've thought of a re-do on some old recipes to get better pics too. Some of mine were a hot mess!

  16. I do not use eggplant nearly enough. I know this is wonderfully flavorful. I can imagine the aroma as it cooks

  17. That looks delicious. I love eggplant. ;-)

  18. Of the 4 vegetables that you mentioned, eggplant is the only one that I love! The other 3, I'm not too crazy about. I've had an eggplant curry before, but nothing like this one. Yours looks like a delicious, hearty meal and your seasonings are incredible as always!! Have a great weekend my friend!

  19. I am so excited about this. I LOVE eggplant. Seriously can't get enough of this and I also love that you did a vegan recipe. Way to go! :)

  20. Thank you for sharing this Recipe!!
    We have made a link to you on our blog and are very excited to try this out ourselves.

  21. Printer friendly NOPE. Press print and it prints off like 50 pages of comments and then the recipe in sections. NOPE.
    I will copy it into Mircosoft Word and print it myself.

    Either way I'm excited to try it and hope it turns out well <3 *easter dinnerrr yummy*!

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