I decided to make a comforting meal from our last harvest of the season. And what better way to start the week on Meatless Monday than with a fragrant and delicious Curried Eggplant Stew. I sauteed onions, and diced eggplant, then added wonderful layers of flavor like curry, ginger, coconut milk, to name a few. I love it as is but a side of white rice would be a perfect accompaniment. The best part is that leftovers are equally as delicious.
Ingredients for Curried Eggplant Stew:
10-11 cups diced eggplant
1 large onion, diced
2 tablespoons coconut oil
2 tablespoons chopped cilantro
2 tablespoons minced ginger
6 garlic cloves, minced
1 serrano pepper, minced
1 can chickpeas, rinsed and drained
1 14.5 ounce can coconut milk
1/2 can of water measured in empty coconut milk can
1 14.5 ounce can diced petite tomatoes
2 1/2 teaspoons garam masala
1 1/2 teaspoons cumin
1 1/2 teaspoons turmeric
1 teaspoon coriander
1/4 teaspoon cardamom
1/4 teaspoon crushed red pepper
Serve with white rice and sprinkle with cilantro.
Time -Saving Tip: Prepare the stew a couple of hours before serving. Gently reheat and add a little water as needed.
Let's see what we need.
We're ready to cook.
Slice the eggplant and then dice.
Combine the eggplant with 1 teaspoon salt and let rest 15-20 minutes.
Combine the onion with coconut oil. Once softened and the edges are golden add the eggplant. Cook over medium-high heat for 8-10 minutes. Stir in the garlic and ginger: cook a few more minutes.
Add the spices when combined, add the coconut milk, tomatoes, serrano pepper, and cilantro. Cook over low heat for another 5 minutes until heated through. Season with more salt if needed.
It's ready! Curried Eggplant Stew is so delicious. Eggplant is one of those vegetables that can satisfy vegetarians and meat-eaters alike. It's hearty and can easily be the star of any dish.
Enjoy!
Curried Eggplant Stew:
10-11 cups diced eggplant
1 large onion, diced
2 tablespoons coconut oil
2 tablespoons chopped cilantro
2 tablespoons minced ginger
6 garlic cloves, minced
1 serrano pepper, minced
1 can chickpeas, rinsed and drained
1 14.5 ounce can coconut milk
1/2 can of water measured in empty coconut milk can
1 14.5 ounce can diced petite tomatoes
2 1/2 teaspoons garam masala
1 1/2 teaspoons cumin
1 1/2 teaspoons turmeric
1 teaspoon coriander
1/4 teaspoon cardamom
1/4 teaspoon crushed red pepper
Serve with white rice and sprinkle with cilantro.
Slice the eggplant and then dice.
Combine the eggplant with 1 teaspoon salt and let rest 15-20 minutes.
Combine the onion with coconut oil. Once softened and the edges are golden add the eggplant. Cook over medium-high heat for 8-10 minutes. Stir in the garlic and ginger: cook a few more minutes.
Add the spices when combined, add the coconut milk, tomatoes, serrano pepper, and cilantro. Cook over low heat for another 5 minutes until heated through. Season with more salt if needed.
Time -Saving Tip: Prepare the stew a couple of hours before serving. Gently reheat and add a little water as needed.
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