Vegan Gluten Free Eggplant Curry with Rice Recipe
A delicious vegan and GF curry
Servings: 4 servings
Calories: 196kcal
Ingredients
- 2 t. Extra virgin olive oil
- 1 large egg plant cut into 1 inch cubes or smaller
- 1 large yellow onion peeled and chopped
- 1 large red bell pepper seeded and diced
- 4 cloves garlic crushed
- 1 14 oz can diced tomatoes drained
- ¼ c. mango chutney
- 1 tbsp mild curry paste or 1 T. curry powder
- Salt to taste
- 1 cup vegetable broth or stock
- 2 Tbsp cilantro leaves finely chopped
- Garnishes: Toasted sliced or slivered almonds
- Thinly sliced scallions or chopped fresh chives
Instructions
- Heat a deep heavy bottomed nonstick skillet over medium/medium high heat.
- When pan is hot add oil, eggplant, onion, and bell pepper.
- Cover pan and cook 6-8 minutes, stirring occasionally.
- Uncover and add garlic; cook 1 minute more. Add tomatoes, mango chutney, curry, salt and broth. Stir to combine and simmer for 1-2 minutes over low heat for the flavors to combine.
- Remove curry from the heat and stir in cilantro. Ladle eggplant curry into shallow bowls.
- Using an ice cream scoop, scoop rice balls into the center of the bowls.
- Garnish with lots of toasted almonds, scallions, and/or chives.
Nutrition
Calories: 196kcal | Carbohydrates: 31g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 240mg | Potassium: 593mg | Fiber: 6g | Sugar: 19g | Vitamin A: 1685IU | Vitamin C: 55.5mg | Calcium: 65mg | Iron: 1.7mg