South Indian Eggplant Curry Baked Recipe
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Vegan Richa · by Vegan Richa★ 5.0 (42)

South Indian Eggplant Curry Baked Recipe

NUTRITION · PER SERVING70M COOK
CAL 22%·PRO 17%
CARBS 29G26% OF CAL
10G FIBER13G SUGAR6G OTHER
FAT 37G74% OF CAL
29G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Eggplant and red lentils baked in a fragrant coconut-tomato curry sauce with warm spices. Serve over rice or eat as a thick soup.

mainindiancurrydairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 teaspoons oil
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne or Indian red chili powder or use 1/2 teaspoon paprika instead for keeping it mild
  • 1 teaspoon or more garam masala or you can use sambar masala or Berbere
  • 1/2 teaspoon salt
  • 1 large eggplant (chopped into 1-1 1/2 inches by 1/2 inch size cubes, or use small eggplants chopped into quarters )
  • 1/2 red onion (thinly sliced about 3/4 cup)
  • 2 cloves garlic minced
  • 1/2 inch ginger finely chopped or minced
  • 1 teaspoon oil
  • 1/2 teaspoon mustard seeds
  • 1/8 teaspoon fenugreek seeds
  • 12 curry leaves (fresh or frozen or dried)
  • 8 ounces tomato puree (use unseasoned tomato sauce or purée canned diced tomatoes)
  • 2 to 2 1/2 cups coconut milk
  • 1/4 cup split red lentils ((Masoor dal) )
  • 1/4 teaspoon salt
  • cilantro and lemon juice for garnish
PREP
10M
SODIUM
478MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.