Vegetarian

Charred Eggplant and Coconut Curry is for Dinner.

Charred Eggplant and Coconut Curry takes several minutes to prepare.

Charred Eggplant and Coconut Curry takes several minutes to cook.

Charred Eggplant and Coconut Curry makes 6 servings.

The ingredients for Charred Eggplant and Coconut Curry are:

1 medium eggplant, about 8 oz.
2 TBS canola oil
1 onion, chopped
1 red bell pepper, chopped
1 1/2 cups peeled and diced sweet potatoes
16 oz. canned chickpeas, rinsed and drained
16 oz. canned chopped tomatoes
1/2 cup unsweetened coconut milk

SPICE PASTE:
1 TBS ground cumin
1 TBS ground coriander seed
1/2 tsp ground cardamom
1/2 tsp fenugreek seeds
1 tsp ground ginger
1 tsp ground turmeric
3 garlic cloves
1-2 serrano chiles, seeded
1 tomato, quartered
2 tsp salt
1 tsp sugar

Here is how you make Charred Eggplant and Coconut Curry:

Stick a fork in the stem end of the eggplant, and roast it directly over a gas flame until charred and softened, about 15 minutes. (Alternately, roast it in a 425 degree oven for about 40 minutes.) Let cool, then peel and discard the skin. Don't worry if a few charred bits remain--this will add extra flavor.To make the spice paste, combine all spices, garlic, chile, tomato, sugar and salt in a food processor and pulse to make a smooth paste. Add up to 1/3 cup of water, if necessary. Heat the oil in a large, heavy-bottomed sauce pan, add the onion, and cook until softened. Add the spice paste and cook for about 2 minutes, then add the pepper, sweet potatoes, and chickpeas. Cover and cook for about 10 minutes. Add the tomatoes and 1/2 cup of water, bring to a boil, and simmer uncovered for about 20 minutes.Put the peeled eggplant in a blender with the coconut milk, and pulse to form a thick puree. Add to the pan and bring to curry back to a simmer. Remove from heat and serve.Makes 6 1-cup servings. Number of Servings: 6Recipe submitted by SparkPeople user AKATIKI.

The nutritional information for Charred Eggplant and Coconut Curry is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 235.5

• Total Fat: 10.2 g
• Cholesterol: 0.0 mg
• Sodium: 969.1 mg
• Total Carbs: 33.3 g
• Dietary Fiber: 7.2 g
• Protein: 5.7 g

Charred Eggplant and Coconut Curry is Indian cuisine.

The dietary needs meet for Charred Eggplant and Coconut Curry is Vegan