Roasted Eggplant Curry with Ginger Yogurt
Roasted Italian eggplant with Jalfrezi Curry and ginger yogurt—flexible and flavorful! Perfect for vegans or those looking to try something new. Serves 4.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.mayakaimal.com.
Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Colander
- Pot
- Spoon
- Plate
Ingredients
- 1 lb Italian eggplant, cut into 1” cubes
- 3 tbsp veg oil
- Salt
- pepper
- 1 cup FORAGER PROJECT Plain Cashewmilk Yogurt
- 2 tsp finely grated or minced ginger
- ½ tsp minced jalapeno (optional)
- ¼ tsp salt
- 1 15 oz can chickpeas, drained
- 1 tbsp veg oil
- 1 jar Jalfrezi Curry Simmer Sauce (or Kashmiri Curry Simmer Sauce)
- 1/4 cup chopped cilantro
- 1 cup orzo
- 1 tsp lemon juice
- 1 tbsp olive oil
- 1/8 tsp turmeric
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