Best 2 Eggplant And Squash Curry Recipes

Embark on a culinary journey to the vibrant lands of India with this delectable Eggplant and Squash Curry recipe. This mouthwatering dish is a symphony of flavors and textures, showcasing the best of seasonal vegetables. Succulent eggplants and tender squash are lovingly simmered in a rich and aromatic curry sauce, infused with a medley of spices that dance on your palate. Alongside this main course, you'll also discover a collection of delectable side dishes and accompaniments, including a refreshing Cucumber Raita, a tangy Tamarind Chutney, and a fragrant Basmati Rice pilaf. Prepare to tantalize your taste buds as you explore the depths of Indian cuisine with this comprehensive and flavorful recipe collection.

Check out the recipes below so you can choose the best recipe for yourself!

EGGPLANT AND SQUASH CURRY

Eggplant and Squash Curry image

Provided by Rachael Ray : Food Network

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

3 to 4 plum tomatoes OR 1 (14-ounce) can diced tomatoes or stewed tomatoes
1 to 1 1/4 pounds peeled kuri, pumpkin or butternut squash, cut into bite-size pieces
2 tablespoons extra-virgin olive oil, plus more for drizzling
Salt and freshly ground black pepper
Freshly grated nutmeg
3 mild red frying peppers or 2 small red bell peppers, seeded and quartered lengthwise then thinly sliced
2 small onions or 1 large, quartered lengthwise and thinly sliced
4 cloves garlic, sliced
1 (1-inch) piece fresh gingerroot, peeled and grated
1 small firm eggplant, diced into bite-size pieces (1 to 1 1/4 pounds)
2 tablespoons West Indian curry powder* (a couple of scant palmfuls)
1 tablespoon chile powder (a palmful)
1 teaspoon ground cardamom (1/3 palmful)
1/2 cup mango chutney, plus some more to pass at table
2 cups chicken stock
Red rice, cooked according to package directions, or brown rice
Zest and juice of 1 lime or Kaffir lime leaves
1 bunch scallions, thinly sliced on an angle

Steps:

For fresh tomatoes:
Score the skins with a sharp knife in an X on the bottom of each tomato. Place the tomatoes in boiling water for 30 seconds, then transfer to ice water bath to cool. Peel, halve, and slice tomatoes, and reserve.
Preheat the oven to 425 degrees F.
Toss the squash with a drizzle of extra-virgin olive oil and season with salt, pepper, and nutmeg. Arrange the squash on a baking sheet and roast 25 to 30 minutes, until tender and brown at edges.
Heat 2 tablespoons extra-virgin olive oil in a large skillet with tight fitting lid. Add the peppers, onions, garlic, ginger, and season with salt and pepper, sweat out the vegetables a few minutes then add the eggplant, curry, chile powder, and cardamom. Stir to toast and combine, then cover the pot and cook 12 to 15 minutes, stirring occasionally, until eggplant is tender. Stir in the roast squash, tomatoes, chutney, and stock. Cool and store for make-ahead meal.
If serving immediately, start the rice a few minutes after the squash goes into the oven. Otherwise, reheat the curry over medium heat, stirring occasionally, 15 minutes after you start cooking the rice. To prepare the rice, follow package directions adding lime zest or leaves to water before rice, add the scallions to the rice and lime juice when the rice is done and you fluff with fork.
Serve curry on bed of lime and green onion rice with extra chutney for mixing in.

OVEN-ROASTED EGGPLANT AND BUTTERNUT SQUASH CURRY

Oven-Roasted Eggplant and Butternut Squash Curry image

Adapted from Vij's restaurant in Vancouver, I have reduced the amount of oil and halved the recipe. This was a wonderful comforting dish.

Provided by mell_2

Categories Curries

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb eggplant
2 lbs butternut squash
2 tablespoons canola oil
2 1/2 teaspoons cumin seeds
1 1/2 onions, diced
1 1/2 tomatoes, in 1 1/2 inch dice
1/4 teaspoon turmeric
1/2 teaspoon ground fenugreek
1/2 tablespoon ground coriander
1/4 teaspoon ground pepper
1/2 jalapeno pepper, chopped
2 1/2 teaspoons salt
3 green onions, chopped in 1-inch pieces
1/2 cup chopped fresh cilantro

Steps:

Preheat oven to 450°F.
Wrap the eggplant and the butternut squash individually in aluminum foil. Place them on a baking tray and bake them for 1 1/2 hours or until they are very soft. The eggplants will become mushy and deflated.
While the eggplant and butternut squah are cooking, heat oil in large frying pan on medium-high heat for 1 minute. Add cumin seeds and allow them to sizzle for about 30 seconds. Stir in onions and saute until brown, 8 to 10 minutes.
Reduce heat to medium and stir in tomatoes. Add turmeric, fenugreek, coriander, black pepper, jalapeño pepper and salt. Cook this masala for 10 minutes. If the eggplant and squash are still cooking, remove the masala from the heat and set aside.
Remove eggplant and squash from the oven and cool for 5 to 10 minutes so you can unwrap the aluminum foil.
Using a pairing knife or potato peeler, peel the squash and discard the skin. Cut the squash in half. Using a spoon, scoop out the seeds from the squash. Cut in 1/2 inch cubes and place in mixing bowl.
Using your hands, peel the skin from the eggplant. Discard the skins. Add the eggplants to the mixing bowl.
Stir the eggplant and squash mixture into the masala. Turn the heat on to medium and cook, covered for 10 minutes. Just before serving, add the green onions and heat for 2 to 3 minutes. Remove from heat and stir in cilantro.
Serve as main dish with Chappatis or as a side dish.

Nutrition Facts : Calories 230.9, Fat 8.1, SaturatedFat 0.7, Sodium 1473.9, Carbohydrate 41.4, Fiber 10.5, Sugar 11, Protein 4.9

Tips:

Choose the right eggplant and squash. For the best results, use a Japanese eggplant and a butternut squash. Japanese eggplants are less bitter than other varieties, and butternut squash has a sweet, nutty flavor that pairs well with the curry spices.
Cut the vegetables evenly. This will help them cook evenly in the curry.
Don't overcrowd the pan. If you add too many vegetables to the pan at once, they will not cook evenly. Cook the vegetables in batches if necessary.
Use a good quality curry paste. The curry paste is what gives the curry its flavor, so it's important to use a good quality paste. Look for a paste that is made with fresh, flavorful ingredients.
Don't be afraid to adjust the spices. The amount of spices in the curry can be adjusted to taste. If you like a mild curry, use less spice. If you like a spicy curry, use more spice.

Conclusion:

Eggplant and squash curry is a delicious and flavorful dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its combination of sweet, savory, and spicy flavors, this curry is sure to please everyone at the table.