OVEN-ROASTED EGGPLANT AND BUTTERNUT SQUASH CURRY
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
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
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pawan Basnet
[email protected]Overall, this curry was just okay. I wouldn't make it again.
Genesis Torres
[email protected]This curry was a bit too oily for my taste. I think I would have preferred it if I had used less oil.
Ophelia Djagbletey
[email protected]I'm not sure what I did wrong, but this curry turned out really bland. I followed the recipe exactly, but it just didn't have much flavor.
As Nayon
[email protected]This recipe was a bit too complicated for me. I ended up burning the eggplant and the curry sauce was too thin.
Kifaya Omid
[email protected]Meh.
Me abir Biswas
[email protected]Not a fan. The curry sauce was too spicy and the eggplant was undercooked.
Me Imam Hossein
[email protected]This curry was just okay. The flavors were a bit bland and the eggplant was a bit too mushy. I wouldn't make it again.
Evan Jackson
[email protected]I love this curry! It's so easy to make and it's always a hit with my family. The roasted eggplant and butternut squash are delicious and the curry sauce is rich and flavorful. I usually serve it with rice or naan bread.
Tesha Cotton
[email protected]I'm not usually a fan of eggplant, but I really enjoyed this curry. The eggplant was roasted to perfection and the curry sauce was very flavorful. I served it with naan bread and it was a great meal.
kashif ch
[email protected]This curry is a great way to get your veggies in. The eggplant and butternut squash are both very healthy and the curry sauce is packed with flavor. I served it with quinoa and it was a delicious and satisfying meal.
Sobuj Ali
[email protected]This curry was easy to make and very flavorful. I used canned coconut milk instead of fresh and it still turned out great. I served it with rice and it was a hit with my family.
Robert “5nukleshuffle” Anderson
[email protected]I love the combination of eggplant and butternut squash in this curry. The roasted vegetables add a lovely smoky flavor to the dish. The curry sauce is also very flavorful, with a nice balance of spices. I served it with basmati rice and it was a del
Nesru King
[email protected]This curry is a great way to use up leftover roasted eggplant and butternut squash. I had some leftover from a previous meal and decided to try this recipe. It turned out really well! The flavors were well-balanced and the curry sauce was nice and th
Katherine Flores Johnson
[email protected]The flavors in this curry were amazing! The eggplant and butternut squash were roasted to perfection and the curry sauce was creamy and flavorful. I added a bit of extra chili powder to give it a bit of a kick. Served it with naan bread and it was a
Martin Cox
[email protected]This curry was an absolute delight! The roasted eggplant and butternut squash were perfectly caramelized and had a lovely smoky flavor. The curry sauce was rich and flavorful, with just the right amount of heat. I served it over basmati rice and it w