Best 2 Vegan Eggplant Curry With Fresh Mint Recipes

Indulge in a culinary journey with our delectable Vegan Eggplant Curry With Fresh Mint, a symphony of flavors that will tantalize your taste buds. This hearty and satisfying dish is a harmonious blend of roasted eggplant, aromatic spices, creamy coconut milk, and a refreshing burst of mint. Savor the tender eggplant slices infused with a melange of spices, including cumin, coriander, turmeric, and garam masala, creating a rich and flavorful sauce. The addition of coconut milk lends a velvety texture and subtle sweetness, balancing the vibrant spices. Mint leaves add a burst of freshness, elevating this dish to a new level of culinary excellence. Whether you're a seasoned vegan or simply seeking a flavorful and healthy meal, this Eggplant Curry is sure to impress. Accompany it with fluffy basmati rice or warm naan bread to complete this delightful dining experience.

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

SOUTH INDIAN EGGPLANT CURRY BAKED RECIPE

South Indian Eggplant Curry Baked Recipe image

This South Indian Baked Eggplant Curry is made in the oven instead of the skillet. Eggplant / aubergines and red lentils are baked in a fragrant spiced tomato coconut milk sauce. So good served over rice or as soup! It's Glutenfree, nutfree and also soyfree.

Provided by Vegan Richa

Categories Main Course

Time 1h10m

Number Of Ingredients 20

Ingredients

2 teaspoons oil
2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon black pepper
1/4 teaspoon cayenne or Indian red chili powder or use 1/2 teaspoon paprika instead for keeping it mild
1 teaspoon or more garam masala or you can use sambar masala or Berbere
1/2 teaspoon salt
1 large eggplant (chopped into 1-1 1/2 inches by 1/2 inch size cubes, or use small eggplants chopped into quarters )
1/2 red onion (thinly sliced about 3/4 cup)
2 cloves garlic minced
1/2 inch ginger finely chopped or minced
1 teaspoon oil
1/2 teaspoon mustard seeds
1/8 teaspoon fenugreek seeds
12 curry leaves (fresh or frozen or dried)
8 ounces tomato puree (use unseasoned tomato sauce or purée canned diced tomatoes)
2 to 2 1/2 cups coconut milk
1/4 cup split red lentils ((Masoor dal) )
1/4 teaspoon salt
cilantro and lemon juice for garnish

Steps:

Bake the eggplant: To a 9x11 inch or similar sized baking dish, add the oil and add all of the spices and salt and mix well.
If the spices are getting too clumped up, add splashes of some water or few teaspoons of water so that the mixture is like a thin spice paste.
Then add eggplants, onion, garlic, and ginger and toss really well to coat. Eggplants will shrink a lot so you need a dish where they are about doubled up in layer.
Then bake at 400 degrees Fahrenheit (205 degrees Celsius ) for 25-30 minutes.
Meanwhile, make the tempering with mustard seeds and fenugreek seeds: Heat the oil in a small skillet over medium high heat. Once the oil is hot, add the mustard seeds and fenugreek seeds and cook until the seeds start to pop or change color. Then add the curry leaves and immediately take off heat. Be careful while adding the curry leaves because they will pop and splash a little bit. Keep this tempering aside.
Remove the baking dish from the oven then add the tomato sauce, coconut milk, lentils, salt, and mix in. Add the tempering and mix lightly.
Then return the dish to the oven. Cover with a parchment and continue to bake for 25 minutes or until the lentils are cooked to preference and the sauce has thickened.
If the sauce has thickened too much, you can gradually add in about 1/2 cup of warm non-dairy milk and mix in. Taste and adjust salt and flavor. Add more salt, spices if needed then mix in.
Remove the dish from the oven and let it sit for a few minutes. Then garnish with cilantro the lemon juice and serve with rice or flatbread or dosa, or serve with garlic bread as bowl of soup.
To make this into a soup, you can add in a little bit more non-dairy milk while the curry is still hot so that it gets a bit soupier and then serve with garlic bread.

Nutrition Facts : Calories 217 kcal, Carbohydrate 25 g, Protein 6 g, Fat 11 g, SaturatedFat 7 g, Sodium 540 mg, Fiber 9 g, Sugar 8 g, ServingSize 1 serving

EASY VEGAN EGGPLANT CURRY

Easy Vegan Eggplant Curry image

Unbelievably easy vegan eggplant curry recipe.

Provided by scar

Categories World Cuisine Recipes Asian Indian

Time 45m

Yield 6

Number Of Ingredients 8

Ingredients

2 medium eggplants, diced
2 (15 ounce) cans coconut milk
2 (15 ounce) cans crushed tomatoes
1 (16 ounce) package frozen peas and carrots
2 tablespoons hot pepper sauce
1 tablespoon curry powder
2 teaspoons paprika
2 teaspoons white sugar

Steps:

Combine eggplants, coconut milk, tomatoes, peas and carrots, hot pepper sauce, curry powder, paprika, and sugar in a large saucepan over medium heat. Simmer until eggplant is tender and translucent, about 30 minutes. Serve hot or cold.

Nutrition Facts : Calories 419.4 calories, Carbohydrate 35.6 g, Fat 31.6 g, Fiber 13.6 g, Protein 9.8 g, SaturatedFat 27 g, Sodium 392.5 mg, Sugar 5.8 g

Tips for Making the Best Vegan Eggplant Curry:

Choose fresh, firm eggplants. Look for eggplants that are deep purple in color and have smooth, shiny skin.
Cut the eggplants into bite-sized pieces. This will help them cook evenly and absorb the flavors of the curry.
Soak the eggplant pieces in salted water for 30 minutes. This will help to remove any bitterness from the eggplants.
Use a variety of spices to flavor the curry. This recipe uses cumin, coriander, turmeric, and garam masala, but you can also add other spices that you like, such as chili powder, ginger, or cardamom.
Don't be afraid to adjust the amount of spice in the curry. If you like your curry mild, use less spice. If you like it hot, add more spice.
Serve the curry with rice, naan, or roti. You can also serve it with a side of yogurt or raita.

Conclusion:

This vegan eggplant curry is a delicious, healthy, and easy-to-make dish that is perfect for a weeknight meal. The curry is full of flavor and the eggplants are tender and flavorful. Serve it with rice, naan, or roti for a complete meal.