Eggplant Curry with Cucumber Mint Raita

Eggplant Curry with Cucumber Mint Raita- roasted eggplant tossed with tomatoes and spices and served with a minty cucumber lime yogurt sauce. (vegan + gluten-free)

Eggplant Curry with Cucumber Mint Raita- roasted eggplant tossed with tomatoes and spices and served with a minty cucumber lime yogurt sauce. (vegan + gluten-free)

I know what you’re thinking…curry in August?! You must be crazy.

Maybe I am or maybe some of you actually crave curry when it’s warm outside. Only time will tell.

I will say that there is a nice balance to this recipe thanks to the cucumber mint raita. Which, if you’ve never heard of it before, is a condiment originating in India made with yogurt. The hydrating cucumber and refreshing mint flavor gives the curry a lighter feel that makes it more appropriate for summertime.

Eggplant Curry with Cucumber Mint Raita- roasted eggplant tossed with tomatoes and spices and served with a minty cucumber lime yogurt sauce. (vegan + gluten-free)

The only caveat is that you have to turn on your oven to roast the eggplant. I like to do it this way because the eggplant caramelizes with deliciousness without getting a mushy texture. It’s worth heating up the kitchen for, trust me.

While that’s roasting, the curry gets made on the stovetop by toasting spices like mustard seeds, cumin, coriander, curry and a touch of cayenne. Sounds like a lot but if you have a well stocked spice cabinet then you should be good to go.

From there a splash of water is added to create an oil-free base for cooking the onion, ginger and garlic. Once those have sautéed in the spices, crushed tomatoes, chickpeas and the roasted eggplant are stirred in so that they can stew for a minutes in all of that flavorful goodness.

Eggplant Curry with Cucumber Mint Raita- roasted eggplant tossed with tomatoes and spices and served with a minty cucumber lime yogurt sauce. (vegan + gluten-free)

Eggplant Curry with Cucumber Mint Raita- roasted eggplant tossed with tomatoes and spices and served with a minty cucumber lime yogurt sauce. (vegan + gluten-free)

Eggplant Curry with Cucumber Mint Raita- roasted eggplant tossed with tomatoes and spices and served with a minty cucumber lime yogurt sauce. (vegan + gluten-free)

The lengthy ingredient list might make it seem like a lot but overall it comes together pretty easy. You can prep the raita the day before to help save time.

Also, I used coconut oil to roast the eggplant because I like the flavor it adds to the dish but you can use whatever high heat oil you have on hand, or try roasting it dry if you try to avoid oil. Just be wary of how long you cook it for as it will burn faster!

Eggplant Curry with Cucumber Mint Raita- roasted eggplant tossed with tomatoes and spices and served with a minty cucumber lime yogurt sauce. (vegan + gluten-free)

 

Eggplant Curry with Cucumber Mint Raita

Yield: 4 servings

Prep Time: 15

Cook Time: 45

Total Time: 1 hour

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Ingredients:

For the Eggplant Curry

  • 1 large eggplant, cut into 1-inch cubes (about 5 cups)
  • 2 tablespoons unrefined coconut oil
  • 1 teaspoon mustard seeds
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon curry
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon fine sea salt
  • 1 cup finely chopped onion (about 1 small onion)
  • 1 tablespoon minced garlic (about 3-4 cloves)
  • 1 tablespoon minced fresh ginger (about 2-inches)
  • 2 (15-ounce) cans crushed or diced tomatoes (I used one of each)
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 16 ounces basmati rice

Cucumber Mint Raita

  • 1 medium cucumber, seeded and finely chopped (about 3/4 cup)
  • 12 ounces plain non-dairy yogurt
  • zest and juice of 1 small lime
  • 1/4 cup finely chopped fresh mint
  • 1/4 teaspoon fine sea salt

Directions:

Preheat the oven to 400°F then line a baking sheet with a silicone mat or parchment paper. Add the eggplant to a large bowl then drizzle with coconut oil and toss until evenly coated. Spread out on the baking sheet and roast in the oven until softened and light golden brown, about 30 minutes, stirring half way through.

Meanwhile prepare the raita by combining all of the ingredients in a medium size bowl. Cover and place in the refrigerator while you prepare the curry.

Warm a large skillet over medium heat then add the mustard seeds, cumin, coriander, curry and cayenne. Toast for about 2 minutes, until fragrant. Pour in 1/2 cup water (carefully, if the pan is too hot the water will boil and splatter) then add the onion, garlic and ginger along with 1/4 teaspoon salt. Cook until softened, about 5 minutes.

Pour the cans of tomatoes with their juices in the skillet.  Once the eggplant is done roasting add it along with the chickpeas to the skillet. Stir to combine and cook until heated through. Serve warm with basmati rice and cucumber lime raita, and enjoy!

 

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! heart