Eggplant Tikka Masala, Curry

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Mmmmm Curry, I’ve Always Been A Comfort Food Girl.

I love my carbs, my sweet & savory and definitely food that leaves me feeling like I’m going to explode because it’s soooooo good I just can’t stop. So when I started going plant based, curry was my saviour (holy music).

Curry, with all the fragrant spices, brings so much flavour to the palate and just a dish that gets better and better with time. Perfect compliment to have with fragrant rice, roti, naan bread or just by itself. We’ve even had it as a dip with some sour dough and chopped vegetables for our lazy weeknight eats. Mmmmm yum.

Curry is so versatile, can serve 1 to over 100, depending on how big of a pot you got…haha. Always a crowd pleaser and if you have left over, you can freeze them for another day. So a delicious win win for the time poor, like this blogger mother of 3.

And I’m so glad to be sharing one of my favourite eggplant tikka masala curry with you all.

“Tikka”, Search Google And You’ll Find A Million Variations To What It Refers To But The General Consensus Is, An Indian Cuisine, Made With Chunks Of Meat, Such As Chicken, Cutlets, Lamb Or My Favourite Vegetables, And In This Case We’re Using Eggplant.

“Masala”,  now that’s easy, “mixed spice”.

The curry is so flavoursome, the mixed spices with the creamy sweet & sour tomato coconut base. And being twice cooked, the eggplant is so buttery, melt in your mouth with every bite, delicious!

Eggplant, as part of the anthocyanin family, the plant pigment that gives blue/purple fruits and vegetables their distinctive colour, are rich in antioxidant properties that protect and prevents our risk of cancer, stroke and heart disease. Eggplant is also an incredible meaty and versatile vegetable or fruit? that can be used in a variety of dishes, from curries, pickles, parmas, chips and dips.

Being a natural, high-fiber, low-calorie and zero saturated fat ingredient, it’s a no brainer for those meat replacement comfort food affair.

Enjoy it with some cinnamon infused brown rice, fresh coriander and a drizzle of coconut yogurt. Now that’s a healthy, kind, beautiful and delicious comfort food you can load up on.

Di x

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Eggplant Tikka Masala Curry (Vegan)

A curry, with all the fragrant spices, brings so much flavour to the palate and just a dish that gets better and better with time.

Course Main Course
Cuisine Indian
Keyword Curry, Vegan
Prep Time 2 hours 30 minutes
Cook Time 1 hour 30 minutes
Total Time 4 hours
Servings 8
Calories 107 kcal

Ingredients

Marinade

  • 2 large eggplants Diced
  • 1 cup dairy free natural yogurt
  • 3 tbsp chickpea flour
  • 1 tsp sea salt
  • 1 tbsp lemon juice
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp tumeric
  • 1 tsp fresh ginger grated
  • 5 cloves of garlic minced

Curry Base

  • 1 tbsp coconut oil
  • 1/2 tsp ground coriander
  • 1/2 tsp garam masala
  • 2 whole cinnamon stick
  • 5 cardamom pod Crushed
  • 2 bay leaves
  • 1/2 tsp turmeric
  • 1/2 tsp chilli powder
  • 1 brown onion Chopped
  • 5 cloves of garlic minced
  • 1 tsp fresh ginger grated
  • 1 400g can of diced tomato
  • 2 tbsp tomato paste
  • 1 400 ml can of coconut cream
  • 1 tsp sea salt
  • 1/2 cup water

Instructions

  1. Combine all marinade ingredients together in a large bowl and mix, insuring all eggplant is thoroughly coated.

  2. Let eggplant marinade for an 1 - 2 hr

  3. When ready, gently pan fry eggplant with a a little oil till just soft. Be sure to turn eggplant to insure all side is evenly cooked. Eggplant will stick and burn a little but that's OK as the burnt bits will add a smoky charred flavour to the curry. Be sure to keep the remainder of the marinade for the curry base

  4. When cooked, place eggplant on paper towel to rest

  5. In a large pot, add coriander, garam marsala, cinnamon stick, cardamon pod, turmeric, chilli powder and on low heat, gently toast spices till fragrant.

  6. Turning the heat up, add coconut oil, onion, garlic and ginger. Saute till onion is soft and translucent

  7. Then add diced tomato, tomato paste, coconut cream, sea salt, bay leaves, water and the remainder of the marinade

  8. Turn heat down and let curry simmer for 30 min

  9. Finally, add cooked eggplant and gently stir eggplant into curry. Careful not to break eggplant while mixing

  10. Let curry simmer for another 10-15 min and you are ready to serve

  11. Garnish with some fresh coriander and more yogurt on top

Recipe Notes

For a real flavour bomb, let eggplant marinade over night

Prep time of 2hr & 30min includes marinade time so don't fret šŸ˜‰Ā 

For a healthier option, eggplant can be baked or grilled in oven for 15min

Curry can be kept in freezer for up to 3 months. Thaw thoroughly before reheating

*NutritionĀ information is approximate and is meant as a guide only*

Nutrition Facts
Eggplant Tikka Masala Curry (Vegan)
Amount Per Serving (340 g)
Calories 107 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 6g38%
Sodium 624mg27%
Potassium 189mg5%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 1g1%
Protein 2g4%
Vitamin A 255IU5%
Vitamin C 5mg6%
Calcium 31mg3%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

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