A cozy, nourishing curry full of complex flavors and spices, yet with subtle sweet undertones. It highlights eggplant – a veggie that really doesn’t get the love it deserves!
Proof that this sweet-spicy eggplant curry is the meal you didn’t know you needed: my family loved it, and historically, we haven’t always loved the sweet undertones to coconut milk-based curries. This eggplant curry features a host of spices that compliment one another in a way that highlights cardamom, but still pays tribute to other flavors. It’s perfect for a simple weeknight meal that requires maybe 30 minutes of work, yet doesn’t compromise on taste.
The Rundown
1. Bake your eggplant. It will also simmer in the curry, leading to a soft-ish texture that’s perfect for them.
2. Get the spices together and cook those with onion first.
3. Add the liquids, the eggplant, and spinach, and you’re basically done here.
Cardamom-Spiced Eggplant Curry
Ingredients
- 2 medium eggplants
- 2 tbsp extra virgin olive oil
- ½ onion, chopped
- 1 tsp cardamom
- ½ tsp black peppercorns
- ½ tsp paprika
- ½ tsp red chili powder
- 1 tsp coriander
- ½ tbsp turmeric
- 3 cloves garlic
- 2 inches ginger (1 inch grated, 1 inch thinly sliced)
- 2 tomatoes, diced
- 1.5 cups coconut milk
- 1.5 cups water
- spinach
- cilantro
Instructions
- Preheat oven to 400 F.
- Cut eggplants into 1-inch-cube-sized pieces. Place on baking sheet and drizzle with olive oil, salt, & pepper. Bake for 20-25 minutes.
- While eggplant bakes, gather remaining ingredients. Use mortar and pestle to grind cardamom and peppercorn (or use ground cardamom and pepper)
- Heat 1 tbsp oil in large saucepan over medium heat. Add onion, stirring for 4-5 minutes until translucent.
- Then add cardamom, peppercorns, paprika, and red chili powder, stirring well for a minute.
- Now add coriander, turmeric, garlic, and ginger.
- When the pan is fragrant with spices, add tomatoes, coconut milk, water, and eggplant.
- Bring to a boil, let it thicken for a few minutes, and then reduce to low heat and cover. Simmer for 20-25 minutes total from this point.
- A minute before you're done, add two handfuls of spinach. Take the saucepan off the heat and the spinach will wilt in the warm curry. Enjoy with rice and garnish with cilantro!
