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Roasted Eggplant Vegetarian Curry

YIELD: Serves 6


  • 2 pounds eggplant

  • Sea salt

  • 2 tablespoons olive oil

  • 2 tablespoons ghee

  • 2 medium onions, sliced

  • 1 teaspoon smoked paprika

  • 1 teaspoon chili powder

  • 1 3/4 teaspoons cardamom

  • 1 teaspoon ground coriander

  • 1/3 teaspoon freshly ground black pepper

  • 1 tablespoon ground turmeric

  • 4 large garlic cloves, peeled and slivered

  • 1 -inch chunk of ginger, peeled and finely chopped

  • 1 pound ripe Roma tomatoes, diced

  • 1 can coconut milk

  • Chopped cilantro, for garnish

  • Greek yogurt, for garnish


  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.

  2. Cut eggplant into 2-inch square chunks. Place on prepared baking sheet and toss to coat with 1 teaspoon each of salt and olive oil. Roast until golden, about 25 minutes, rotating the pan and mixing halfway through.

  3. Meanwhile, heat the ghee in a large heavy-bottomed pot. Add onion with the heat on high, stir for 1 minute, and turn heat down to medium-low to cook, stirring occasionally, until onions are golden, 8 to 10 minutes.

  4. Stir in chili powder, cardamom, and smoked paprika and allow flavors to get fragrant. Stir in ground coriander, black pepper, turmeric, garlic, and ginger. Cook for a few minutes more, stirring constantly, then stir in chopped tomatoes, coconut milk, 1/2 cup water, and the roasted eggplant.

  5. Bring curry to a simmer, then reduce the heat and simmer gently for around 25 minutes. The sauce should have reduced and thickened slightly.

  6. Serve warm with chopped cilantro and plain Greek yogurt.

SOURCE: Thrive Market

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