South Indian Eggplant Curry Baked Recipe

Name: South Indian Eggplant Curry Baked Recipe
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Cuisine: indian
Ingredients: 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

Nutrition Facts

Per serving · recipe makes 4 · 1h 10m total

Servings

Calories

23% of a 2,000 cal day

450KCAL

Protein

8g17% DV

% DAILY VALUE

Total Fat36g

46%

Saturated29g

100%

Unsaturated7g

—

Total Carbs31g

11%

Fiber11g

38%

Total Sugars13g

—

incl. Added Sugars0g

Starch7g

—

Sodium490mg

21%

% Daily Value is based on a 2,000 calorie day.

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

Ingredients

4 SERVINGS

2 tspoil
2 tspground coriander
1 tspground cumin
¼ tspblack pepper
¼ tspcayenne — or Indian red chili powder or paprika
1 tspgaram masala — or sambar masala or Berbere
½ tspsalt
1large eggplant — chopped, or small eggplants
½red onion — thinly sliced, ¾ cup
2garlic — minced
½ inchginger — finely chopped or minced
1 tspoil
½ tspmustard seeds
⅛ tspfenugreek seeds
12curry leaves — frozen, dried, fresh
8 oztomato puree — or unseasoned tomato sauce or canned diced tomatoes, puréed
2–2½ cupscoconut milk
¼ cupsplit red lentils (masoor dal)
¼ tspsalt
cilantro and lemon juice for garnish

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

1h 10m total

Read the method on Vegan RichaVegan Richa’s original page

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mainindiancurrydairy freegluten freeveganvegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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