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Eggplant in peanut curry sauce, glutenfree, vegan - holycowvegan.net
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5 from 6 votes

Eggplant in Peanut Curry Sauce, no oil recipe

This Eggplant in Peanut Curry Sauce is a perfect harmony of spicy, tangy, sweet and salty notes. The eggplant cooks to buttery softness in the creamy sauce. A vegan, gluten-free, soy-free recipe with no added oils.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main/Curry
Cuisine: Indian, Oil-Free, Soy-free
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 127kcal

Ingredients

  • 12 small Indian eggplants (these are the small, round Indian eggplants. Cut into inch-long, thin slices. If you can't find this, Japanese eggplants would be a good substitute. To keep the eggplant slices from discoloring as you cut them, immerse them in water.)
  • 1 teaspoon cumin seeds
  • 1 medium red onion (sliced thinly)
  • 4 cloves garlic, (crushed and minced)
  • 1-inch knob ginger (sliced thinly)
  • 2 tablespoon cilantro
  • ¼ cup raw peanuts
  • 2 tablespoon cashew nuts
  • 1 tablespoon sesame seeds
  • 1 tablespoon tamarind paste
  • 1 tablespoon ground coriander
  • 2 teaspoon garam masala
  • ½ teaspoon cayenne pepper
  • ½ teaspoon turmeric
  • 1 tablespoon kasoori methi (dry fenugreek leaves)
  • 1 teaspoon sugar (or jaggery)
  • Salt to taste

Instructions

  • Heat a large saucepan. Add the cumin seeds and onions to the pan with a pinch of salt and saute, stirring frequently, until the onions start to soften. Add the coriander leaves, ginger and garlic and continue to saute.
  • Add the peanuts, cashew nuts and sesame seeds and continue sauteing for five more minutes. Remove all the ingredients to a blender, add the tamarind paste and a cup of water, and blend to a smooth paste.
  • In the same saucepan, add the eggplants, salt, coriander powder, cayenne and turmeric. Mix well, turn heat to medium-low, and cover the saucepan with a tight lid. Pour some water over the lid if you have a lid that can hold it. This helps the eggplants cook without sticking to the pan. Stir every couple of minutes, until the eggplant is soft.
  • Add the peanut masala paste, kasoori methi, and salt to taste and mix well. Add water if the sauce looks dry. Cover and cook, stirring every few minutes to ensure nothing's sticking to the bottom of the pan, about 15 minutes.
  • Turn off heat and serve hot with rice.

Nutrition

Calories: 127kcal | Carbohydrates: 17g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Potassium: 490mg | Fiber: 7g | Sugar: 9g | Vitamin A: 119IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 1mg