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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
Suitable Body Types
Cooking Times
Cooking Time: 35 minutes
Categories
Dinner
Curry
Vegan
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.
Ayurvedic Benefits
Suitable Body Types
- 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