Curried Eggplant Stew


I decided to make a comforting meal from our last harvest of the season. And what better way to start the week on Meatless Monday than with a fragrant and delicious Curried Eggplant Stew. I sauteed onions, and diced eggplant, then added wonderful layers of flavor like curry, ginger, coconut milk, to name a few. I love it as is but a side of white rice would be a perfect accompaniment. The best part is that leftovers are equally as delicious.



Ingredients for Curried Eggplant Stew:


10-11 cups diced eggplant

1 large onion, diced

2 tablespoons coconut oil

2 tablespoons chopped cilantro

2 tablespoons minced ginger

6 garlic cloves, minced

1 serrano pepper, minced

1 can chickpeas, rinsed and drained

1 14.5 ounce can coconut milk

1/2 can of water measured in empty coconut milk can

1 14.5 ounce can diced petite tomatoes

2 1/2 teaspoons garam masala

1 1/2 teaspoons cumin

1 1/2 teaspoons turmeric

1 teaspoon coriander

1/4 teaspoon cardamom

1/4 teaspoon crushed red pepper

Serve with white rice and sprinkle with cilantro.


Time -Saving Tip: Prepare the stew a couple of hours before serving. Gently reheat and add a little water as needed.


Let's see what we need.

We're ready to cook.



Slice the eggplant and then dice.





Combine the eggplant with 1 teaspoon salt and let rest 15-20 minutes.







Combine the onion with coconut oil. Once softened and the edges are golden add the eggplant. Cook over medium-high heat for 8-10 minutes. Stir in the garlic and ginger: cook a few more minutes.


Add the spices when combined, add the coconut milk, tomatoes, serrano pepper, and cilantro. Cook over low heat for another 5 minutes until heated through. Season with more salt if needed.


It's ready! Curried Eggplant Stew is so delicious. Eggplant is one of those vegetables that can satisfy vegetarians and meat-eaters alike. It's hearty and can easily be the star of any dish.


Enjoy!


Curried Eggplant Stew:


  • 10-11 cups diced eggplant

  • 1 large onion, diced

  • 2 tablespoons coconut oil

  • 2 tablespoons chopped cilantro

  • 2 tablespoons minced ginger

  • 6 garlic cloves, minced

  • 1 serrano pepper, minced

  • 1 can chickpeas, rinsed and drained

  • 1 14.5 ounce can coconut milk

  • 1/2 can of water measured in empty coconut milk can

  • 1 14.5 ounce can diced petite tomatoes

  • 2 1/2 teaspoons garam masala

  • 1 1/2 teaspoons cumin

  • 1 1/2 teaspoons turmeric

  • 1 teaspoon coriander

  • 1/4 teaspoon cardamom

  • 1/4 teaspoon crushed red pepper

  • Serve with white rice and sprinkle with cilantro.

  • Slice the eggplant and then dice.

  • Combine the eggplant with 1 teaspoon salt and let rest 15-20 minutes.

  • Combine the onion with coconut oil. Once softened and the edges are golden add the eggplant. Cook over medium-high heat for 8-10 minutes. Stir in the garlic and ginger: cook a few more minutes.

  • Add the spices when combined, add the coconut milk, tomatoes, serrano pepper, and cilantro. Cook over low heat for another 5 minutes until heated through. Season with more salt if needed.

  • Time -Saving Tip: Prepare the stew a couple of hours before serving. Gently reheat and add a little water as needed.

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