Unstuffed Stuffed Curried Eggplant
Discover the irresistible flavors of Unstuffed Stuffed Curried Eggplant, a one-pan wonder that combines the hearty essence of stuffed eggplant with the ease of a simplified curry. This vegan and gluten-free recipe highlights tender, sautéed eggplant cubes simmered in a rich, aromatic sauce made with coconut milk, savory tomato paste, and an alluring blend of spices like cumin, turmeric, and garam masala. With a quick prep time of 15 minutes and ready in just 30 minutes, this dish is perfect for busy weeknights or an impressive dinner with friends. Serve it over fluffy basmati rice or pair it with warm flatbread for a satisfying meal packed with bold spice and creamy comfort. Garnished with fresh cilantro, this curry is a vibrant, healthy, and flavor-packed way to elevate your plant-based meal repertoire.
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Recipe Information
Ingredients
- 2 Eggplant (medium, diced into 1-inch cubes)
- 3 tablespoons Olive oil
- 1 Yellow onion (finely chopped)
- 3 Garlic cloves (minced)
- 1 tablespoon Fresh ginger (grated)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Paprika
- 1 teaspoon Garam masala
- 2 tablespoons Tomato paste
- 1 cup Coconut milk (full-fat)
- 0.5 cup Water
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (chopped)
- Cooked basmati rice or flatbread (for serving)
Instructions
Wash and dice the eggplants into 1-inch cubes and set them aside.
Heat 2 tablespoons of olive oil in a large skillet or pot over medium heat. Add the diced eggplant and sauté for 5-7 minutes until they are softened and lightly browned. Remove the eggplant and set aside.
Add the remaining 1 tablespoon of olive oil to the same skillet. Stir in the chopped onions and cook for 3-4 minutes until translucent.
Add the minced garlic and grated ginger to the onions. Sauté for an additional 1-2 minutes until fragrant.
Stir in the ground cumin, ground coriander, turmeric powder, paprika, and garam masala. Cook the spices for 30 seconds to release their aroma.
Mix in the tomato paste, stirring well to coat the onion mixture with the spices.
Pour in the coconut milk and water, stirring to create a smooth curry sauce. Add the salt and adjust to taste.
Return the sautéed eggplant to the skillet, gently coating them in the curry sauce. Simmer the mixture for 10-15 minutes over low heat, stirring occasionally, until the eggplant is tender and the flavors are well combined.
Garnish the dish with freshly chopped cilantro before serving.
Serve hot with basmati rice or flatbread on the side.
Nutrition Facts
Calories |
1303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 57.9 g | 290% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2440 mg | 106% | |
| Total Carbohydrate | 94.8 g | 34% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 23.8 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1844 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
