If you’re a fan of vegetarian curry, you must try our creamy coconut lentil curry and vegetarian vegetable korma! [convertkit form=1656505] This recipe uses eggplant cooked in a sauce with many of our favorite Indian spices. We use coconut milk in our eggplant curry as we love the flavor and creaminess it brings to the dish, even though it is not an authentic ingredient. So while this may not be an exact replica of an eggplant curry you would find in India (or order from your local Indian restaurant) it has all the flavors you associate with curry. We are sure that you will love it as much as we do!
Coconut oil: a bit of coconut oil is what we use to fry the tofu. Another high-heat oil like avocado oil works, too. Medium-firm tofu: medium-firm tofu has a nice texture and holds together in this curry, but firm tofu also works. Asian eggplant: also known as Japanese eggplant, this variety of eggplant is sweeter and more tender than than standard eggplants. Onion, ginger, and garlic: this aromatic trio is the flavor base of this curry. Spices: we use a mix of garam masala, cumin seeds, turmeric, sea salt, and dried chili flakes. Tomato paste: tomato paste gives a rich tomato flavor and nuance to the sauce. Coconut milk: although this isn’t a traditional ingredient in Indian curries, full-fat coconut milk adds a wonderful creaminess to this curry. Brown sugar: a bit of brown sugar gives the curry a subtle sweetness. You can also use coconut sugar or cane sugar if that’s what you have on hand. Chickpeas: chickpeas add protein and great texture to this vegetarian curry. Cilantro: fresh cilantro adds a boost of flavor and a pop of green for garnishing.
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