Who doesn’t want a crazy delicious meal that’s easy to prepare? This eggplant curry can be made days in advance, on the stovetop or even in a slow cooker.

We were inspired by the recipe on the Eating Bird Food blog and then adapted it a little to add some more healthy fats and richness by using coconut cream instead of milk, and adding spinach for healthy antioxidants and iron that is better absorbed by the vitamin C in the tomatoes. Not to mention all the incredible benefits of the many spices that flavor this delicious dish. 

INGREDIENTS

  • 4 cups chopped eggplant (peeled, if desired)
  • 4 cups chopped zucchini (or more eggplant)
  • 1 medium yellow onion
  • 4 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 tablespoon garam marsala
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon cumin
  • 1 teaspoon salt
  • 1 6 oz can of tomato paste
  • 1 15 oz can coconut cream (I buy at Trader Joe’s, you can also use coconut milk but the cream is next level)
  • ¼ cup vegetable broth (optional)
  • 4 cups spinach (optional)
  • chopped fresh parsley or cilantro for garnish
  • cashews (for topping - optional)

DIRECTIONS

Chop the onions and garlic by hand or use a food processor with the slicing blade.

Stovetop Method: Brown the onions and garlic in butter (not vegan) or coconut oil (vegan) for a few minutes, then add everything else but the spinach and veggie broth. After it heats up, allow it to simmer on low for 30 minutes, stirring every few minutes to ensure it doesn’t burn. Add veggie broth as you cook if it seems too thick.

Slow Cooker Method: Put everything but the spinach in your slow cooker. Add veggie broth if it seems too think, then cook on low for 4-5 hours.

Once the dish is done by either method, add the spinach and stir it in. The spinach will soften and reduce in size as it warms up with the rest of the curry. If you like, serve with some cashews on top for some extra crunch.

Serve with regular rice, cauliflower rice (also available at my favorite store, Trader Joe’s), or naan bread. I love bringing this curry in a thermos (so Canadian of me!) to Scholé Yoga University for a healthy warm lunch.

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