Name: Roasted Eggplant and Tomato Curry
Cook time: 35 min
Total time: 35 min
Yield: Not specified
Ingredients: 1 large eggplant, diced; 1 pint cherry or grape tomatoes; 1 medium onion, chopped; 2 cloves garlic, minced; 1 inch ginger, grated; 1 tsp cumin seeds; 1/2 tsp turmeric powder; 1/4 tsp cayenne pepper (optional); 1/2 cup chopped cilantro; Salt and pepper to taste; 2 tbsp coconut oil; 1/2 cup vegetable broth

Roasted Eggplant and Tomato Curry

A comforting and flavorful curry perfect for balancing Vata-Pitta doshas. This recipe uses readily available ingredients and is naturally vegan and gluten-free.

Author: Ayurveda Veggie

Vegan

Gluten-Free

Suitable Body Types

Vata-Pitta

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Cooking Times

Cooking Time: 35 minutes

Total Time: 35 minutes

Ingredients

1 large eggplant, diced
1 pint cherry or grape tomatoes
1 medium onion, chopped
2 cloves garlic, minced
1 inch ginger, grated
1 tsp cumin seeds
1/2 tsp turmeric powder
1/4 tsp cayenne pepper (optional)
1/2 cup chopped cilantro
Salt and pepper to taste
2 tbsp coconut oil
1/2 cup vegetable broth

Nutritional Value

Calories: 250 kcal
Protein: 5g
Carbohydrates: 25g
Fat: 12g
Fiber: 5g

Instructions

Heat coconut oil in a large pan or pot over medium heat.
Add cumin seeds and saute until fragrant (about 30 seconds).
Add onion and saute until softened (about 5 minutes).
Add garlic and ginger and saute for another minute until fragrant.
Add eggplant and saute until slightly browned (about 5 minutes).
Stir in turmeric powder and cayenne pepper (if using).
Add tomatoes and vegetable broth. Bring to a simmer.
Reduce heat to low, cover, and cook until eggplant is tender (about 15-20 minutes).
Season with salt and pepper to taste.
Garnish with chopped cilantro before serving.