Embark on a culinary journey to the heart of Indian cuisine with our tantalizing Turkey and Eggplant Curry. This delectable dish, also known as "Bhindi Gosht," is a harmonious blend of succulent turkey meat and tender eggplant, simmered in a rich and flavorful curry sauce. As you explore this recipe, discover the perfect balance of spices, aromatic herbs, and fresh ingredients that define authentic Indian cooking.
Unleash your inner chef and delve into the world of authentic Indian cuisine with our comprehensive collection of recipes. From the aromatic Chicken Biryani to the creamy Palak Paneer and the classic Aloo Gobi, our culinary guide will take you on a journey through the diverse flavors and textures of India. Along the way, you'll also discover delectable side dishes like fluffy Jeera Rice and refreshing Cucumber Raita, each adding a distinct touch to your Indian feast.
ROASTED EGGPLANT CURRY RECIPE BY TASTY
Here's what you need: medium eggplants, olive oil, sea salt, freshly ground pepper, coconut oil, medium white onion, chili powder, ground cardamom, smoked paprika, ground coriander, ground turmeric, garlic, ginger, roma tomatoes, coconut milk, water, cooked rice, fresh cilantro
Provided by Merle O'Neal
Categories Dinner
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400ºF (200ºC).
- Slice the tops off the eggplants, then slice them in half lengthwise. Cut each half once more lengthwise. Lay the slices on their flat sides and cut lengthwise into thirds. Finally, slice horizontally to form cubes.
- Transfer to a baking sheet, drizzle with the olive oil, salt, and pepper. Bake for 25 minutes, stirring halfway through, until golden brown.
- In a large saucepan, heat the coconut oil over high hat. Add the onions, stir for 1 minute, then reduce the heat to medium-low and cook, stirring occasionally, until the onions are golden brown, about 8 minutes.
- Stir in the chili powder, cardamom, and smoked paprika. Cook until fragrant, about 1 minute.
- Stir in the ground coriander, ½ teaspoon of black pepper, turmeric, garlic, and ginger. Cook for a few minutes more, stirring constantly.
- Add the chopped tomatoes, coconut milk, water, and the roasted eggplant.
- Bring the curry to a simmer, then reduce to low heat, cover, and simmer for 25 minutes. The sauce should reduce and thicken slightly.
- Serve the curry warm over rice, topped with chopped cilantro.
- Enjoy!
Nutrition Facts : Calories 419 calories, Carbohydrate 31 grams, Fat 33 grams, Fiber 8 grams, Protein 4 grams, Sugar 11 grams
EGGPLANT AND SQUASH CURRY
Provided by Rachael Ray : Food Network
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 18
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.
TURKEY THAI CURRY
Great way to use leftover turkey! This weeknight meal is a 20-minute dish with the flavors of an all-day simmer.
Provided by Nicky
Categories Main Dishes
Time 24m
Number Of Ingredients 17
Steps:
- Heat the oil in a large skillet and add in the chopped red and yellow peppers. Cook on a medium heat for two minutes, then add in the garlic, ginger, lemongrass paste and cooked turkey. Stir gently for one minute, then add in the curry paste. Stir to coat the chicken and allow to heat through for one minute.
- Add in the coconut milk and stock and bring to a gently bubble (but don't let it boil). Let it simmer gently for 10 minutes, then stir through the brown sugar, fish sauce and lime juice. Taste and add more lime juice if required, then turn off the heat and sprinkle over the chopped cilantro. Serve immediately with boiled rice, lime wedges and extra cilantro.
Nutrition Facts : Calories 432 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 63 milligrams cholesterol, Fat 26 grams fat, Fiber 2 grams fiber, Protein 20 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 1692 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
- Choose the Right Eggplant: Select small to medium-sized eggplants that are firm and have smooth, unblemished skin. Avoid eggplants that are too large, as they tend to be more bitter.
- Salt the Eggplant: Salting the eggplant before cooking helps to remove excess moisture and reduce bitterness. Make sure to rinse the eggplant thoroughly after salting to remove any excess salt.
- Brown the Turkey: Browning the turkey before adding it to the curry helps to develop its flavor and create a more complex dish.
- Use a Variety of Spices: This recipe uses a blend of spices, including cumin, coriander, turmeric, and garam masala. Feel free to adjust the spices to your own taste preferences.
- Simmer the Curry: Simmering the curry for at least 30 minutes allows the flavors to meld and develop. Be patient and let the curry simmer until it is thick and flavorful.
- Serve with Basmati Rice or Naan: This curry is traditionally served with basmati rice or naan. However, you can also serve it with other grains or bread, such as quinoa, brown rice, or tortillas.
Conclusion:
This turkey and eggplant curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of tender turkey, flavorful eggplant, and aromatic spices creates a dish that is both satisfying and healthy. Serve it with basmati rice or naan for a complete meal that is sure to please everyone at the table.
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