Eggplant Curry Stew | How to Make Eggplant Curry

An easy vegetarian eggplant curry is perfect for your busy Meatless Mon or any time you've got the crawling for takeout.

Everyone needs a healthy one-pot repast in the dinner rotation for decorated evenings. This eggplant curry stew is a succulent way to sneak oodles of vegetables into your family's meal. They'll dear soaking up the spicy sauce with a simple basin of rice and a squeeze of fresh lime juice.

If yous've never cooked with eggplant before, not to worry! We've included every tip you need to ready this nutritious vegetable.

How to Choose the Best Fresh Eggplant

If you lot are new to cooking with eggplant, you'll want to know how to selection the best ane at the grocery store. There are but a few things to continue in heed to ensure your eggplant curry isn't biting:

• Look for eggplant with smoothen, fresh-looking skin.
• When you agree the eggplant, does it experience heavy for its size? Is it business firm to the touch? (Yes is the right respond here.)
• Look for modest to medium-sized eggplants with fresh light-green stems. The larger eggplants have more seeds, which are more likely to leave that bitter taste you want to avoid. It is meliorate to buy two smaller eggplants than one larger 1.

Hither's how to tell if all your produce is ripe.

How to Cutting Eggplant

Eggplants accept a firm only easy-to-cut texture which will make your prep work go quickly. To cut your eggplant into the cubes needed for the eggplant curry, merely follow these piece of cake steps:

Step 1: Lay the eggplant on its side and trim off the top and the bottom with a straight cut.

Step 2: Stand up information technology up and carefully cut it into 1-inch thick slices.

Step 3: Lay the slices flat and cut each slice into 1-inch-thick strips.

Step iv: Line upwards the strips evenly and cutting them into 1-inch cubes.

At present that y'all're an eggplant-chopping pro, don't miss our fabulous bootleg eggplant fries for another night. They'll make a tasty side dish for any extra eggplant you picked upward at the shop.

The Best Shortcut for This Dish

The wonderful thing nigh this easy eggplant back-scratch stew recipe is that once your prep work is finished, the dish is hands-off while it finishes cooking. You'll accept plenty of time to finish upwardly other things around the house and sit down down to a wonderful homemade dinner one time the veggies are tender.

If your night is going to be especially busy, the produce section of many major grocery shop chains offering packages of pre-chopped onions, bell peppers and butternut squash. The butternut squash can be particularly difficult to chop without a very sharp knife, so even just buying that one pre-cutting ingredient would save you several precious minutes.

How to Brand Spicy Eggplant Back-scratch Stew

This recipe comes to us from Marly Chaland in Ontario. Information technology serves four.

Ingredients

• 1 tablespoon canola oil
• 1 medium onion, chopped
• 1 garlic clove, minced
• iii to iv tablespoons cherry-red curry paste
• 1/ii teaspoon saccharide
• 1 pocket-size eggplant, cutting into i-inch pieces (about 4 cups)
• three cups cubed peeled butternut squash (1 inch)
• one medium sweet red pepper, cut into 1-inch pieces
• 1 medium green pepper, cut into i-inch pieces
• 1 tin (xv ounces) chickpeas or garbanzo beans, rinsed and drained
• i carton (32 ounces) vegetable broth, divided
• one can (15 ounces) crushed tomatoes
• 1 can (thirteen.66 ounces) coconut milk
• Chopped fresh cilantro
• Lime wedges and hot cooked rice, optional

Editor's Tip: You can detect back-scratch paste in the indigenous food aisle at your grocery store or on Amazon.

Instructions

Step 1: Create the base of the stew

In a half dozen-qt. stockpot, heat oil over medium-high rut. And so, saute your onion until it's lightly browned, about iii-4 minutes. Add garlic; cook and stir 1 minute. Stir in the curry paste and carbohydrate.

Step 2: Add the veggies and build the sauce

Stir in vegetables, chickpeas, 3 cups of goop, tomatoes and coconut milk; bring to a eddy. Reduce the heat and simmer, covered, until vegetables are tender. Information technology should accept well-nigh 35-40 minutes.

Step 3: Finish with fresh season boosters

Stir in the remaining broth; estrus through. Serve with cilantro and, if desired, lime wedges and rice. Y'all can utilise this guide to make the perfect rice.

How to Shop the Leftovers

It is always a good thought to shop rice and saucy stews separately in the fridge. They reheat for different periods of time and y'all won't want to overcook the vegetables while you attempt to get the rice at the proper temperature.

Place the eggplant curry in an airtight container. It will concluding for 3-5 days in the refrigerator. Sprinkling some freshly chopped cilantro and squeezing a lime wedge will help make the leftovers taste as fresh every bit the night you made them!

Editor's Tip: You probably don't desire to freeze this dish. The vegetables tend to get mushy and soft upon thawing.

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Source: https://www.tasteofhome.com/article/how-to-make-eggplant-curry/