Meatless Monday – Eggplant curry

Meatless Monday – Eggplant Curry

I don’t eat a great deal of meat these days. I prefer fish or shellfish. Sometimes I crave a spicy Indian dish made with vegetables. Mushrooms and eggplant are two of the best vegetables that I like to use in many of my recipes. I love the “mouth feel” both of these vegetables give you. It’s really like eating meat but without the harmful saturated fat. Don’t get me wrong, I’m not trying to turn anyone vegetarian or vegan. That is entirely up to you. If you just had one non-meat day a week, it would not only give your body a rest from the high levels of saturated fat and animal protein, but it could also help the environment. Enjoy this spicy Indian eggplant curry dish over rice with warm naan bread. An easy and tasty Indian dish that takes minutes to prepare, this will surely stir up your taste buds. Just let it simmer on the stove until ready, giving you time to relax with a glass of wine Enjoy!

Meatless Monday – Eggplant curry

Serves: 2-4

Ingredients

2 tablespoons vegetable oil

1 red onion, finely sliced

4 garlic cloves, peeled and minced

1 fresh red Thai chili, seeds removed and minced

1 inch fresh ginger, peeled and grated

1 tablespoon ground turmeric

1 teaspoon whole cumin seed

¼ teaspoon mustard seeds

2 curry leaves, roughly chopped (optional)

1 tablespoon yellow curry powder

1 large eggplant, cut into even sized pieces

2 large tomatoes, diced or 1 can diced no added salt tomatoes

1 cup low in sodium vegetable stock

1 teaspoon sea salt

How to make:

Take a large saucepan and add the oil, place over a medium heat, when hot add the onions, garlic, chili, ginger and cook until soft around 4 to 5 minutes, stirring to prevent burning.

Next add all the spices and cook for a further 3 minutes, then add the eggplant and tomatoes, carefully stirring to coat with the onions and spices, and then pour in the stock.

Bring to a boil then turn the heat down to a simmer, place on lid or foil and allow to gentley cook for 20 to 30 minutes until the eggplant is soft and the liquid has evaporated to a semi thick sauce.

Remove the lid or foil, taste and season with saly if needed, serve.

This eggplant curry goes excellent alongside freshly made basmati rice and warm naan bread for a delicious vegetarian dinner.