Tag Archives: curry

baingan bharta (eggplant curry)

I always feel like such a fraud when I cook any type of ethnic food. I love it all, but if I cook anything outside of American dishes, I almost always feel like I’m doing it wrong. We received five eggplants in our last CSA share, so you bet I made a curry. The recipe follows, but first, my confession.

things I am possibly doing wrong:
-I don’t use cilantro. Ever. I hate the stuff.
-I added half and half to this dish. I found variations that didn’t use any cream and others  that used yogurt or heavy cream.
-I used ginger from a tube. I’ve had this stuff forever and was happy to use it.
-I blended this recipe. I’ve seen others that leave it chunky.

eggplant curry

baingan bharta (eggplant curry)
Prep time
Cook time
Total time
Cuisine: Indian
Yields: 4
  • 1 small eggplant
  • olive oil
  • red curry paste
  • yellow curry powder
  • 1 small onion
  • spices: garam masala, ginger, and coriander
  • 15 oz. can diced tomatoes
  • 2 Tbsp. half and half
roast the eggplant
  1. Preheat the oven to 400 degrees.
  2. Cut your eggplant in half, lengthwise. Cover the eggplant in a hearty coating of olive oil.
  3. Place skin side up in a baking dish and bake for 25 minutes.
  4. After 25 minutes, your eggplant should have a nice golden brown color. Once it's reached this stage, pull it out and flip it over and broil the eggplant for an additional five minutes.
once the eggplant is done roasting
  1. Chop your onion.
  2. Warm 1 tbsp. oil over medium heat in a skillet.
  3. Place the onion in the warm skillet. Add all spices, red and yellow curry and sauté for five minutes.
  4. Add the can of diced tomatoes.
  5. Once your eggplant is cool, scoop it out of the skin and cut it up into a few chunks.
  6. Add the chunks of eggplant into the skillet.
  7. Add the half and half and let it simmer for five minutes.
  8. Ladle the sauce into a blender or food processor and run until desired consistency. I like mine mostly smooth with a few chunks.
  9. Serve with naan or rice.

The best part, of course, is mixing the baingan bharta with rice so it looks like this:

Baingan Bharta Mush

This post is linked up here and here.

coconut curry soup recipe

I really wish they made scratch and sniff blogs, because my house smells amazing right now. It’s been cold and drizzly all day, so I made soup to perk myself up. Hello, dinner.


It’s a coconut curry soup. It originally started out as The 30-Minute Vegan’s Thai Coconut Soup, but once I realized it lacked curry, I decided to make it my own. Plus, I really didn’t have all of the ingredients to make it “Thai.”

Coconut Curry Soup

Yields: 6
Prep & Cook time: 30

3 cups vegetable stock
1 14 oz. can of coconut milk
2 Tbs. curry powder [I probably added a lot more than this, I love curry.]
1 Tbs. ground ginger
1 tsp. red pepper
1 tsp. black pepper
1 tsp. ground turmeric
2 Tbs. minced garlic
1 1/4 cup chopped yellow onion
2 cups broccoli florets
2 cups chopped bok choy
1 pkg. (8 oz) firm, chopped tofu
2 Tbs. lemon juice
1 Tbs. agave nectar
2 Tbs. chopped, fresh basil
3 Tbs. soy sauce [to taste]

1. Combine the veggie stock, coconut milk, and spices in a stock pot over medium heat. Bring to a slight boil.
2. Add the yellow onion and garlic. Let simmer for five minutes. While this is simmering, you can prepare the next ingredients.
3. Add in the broccoli and chopped bok choy as they are chopped.
4.  Add the tofu and lemon juice. Let this cook for about fifteen minutes. Vegetables should be tender.
5. Finally add in the agave, basil, and soy sauce [to taste].

Soup for dinner isn’t exactly considered filling, but this is a very hearty soup. It could also be served over basmati rice.