Roasted Eggplant (Aubergine) Vegan Curry – TransChef

Name: Roasted Eggplant (Aubergine) Vegan Curry – TransChef
Ingredients: 1 1/2 Lbs Aubergine (Eggplant), Sliced in half length ways from the top to bottom; 2 Small or 1 Large, Yellow Onions, Remove the stem end, but leave the root end intact, peeled and quartered; 2-3 Serrano Chili Pepper (Feel free to use your favorite fresh chili pepper.); 8 Fresh Curry Leaves (Or 12 Frozen); 6 Oz Canned, Whole Peeled Tomatoes (Ruffly Diced into 1/4 inch pieces.); 1 Cup Water (Chicken, or Veggie, Stock would work as well.); 1 Tablespoon Ginger/Garlic Paste (Equal parts ginger and garlic grated.); 1/2 Tablespoon Turmeric Powder; 1/2 Tablespoon Smoked Paprika; 1 1/2 Tablespoons Garam Masala; 2 Teaspoons Kosher Salt; 2 Tablespoons Flavorless Cooking Oil

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Experience the warmth and spice of a vegan eggplant curry, perfect for mid-week dinners. Easy to make, packed with flavor. Serves 4 in 45 minutes.

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Ingredients

1 1/2 Lbs Aubergine (Eggplant), Sliced in half length ways from the top to bottom
2 Small or 1 Large, Yellow Onions, Remove the stem end, but leave the root end intact, peeled and quartered
2-3 Serrano Chili Pepper (Feel free to use your favorite fresh chili pepper.)
8 Fresh Curry Leaves (Or 12 Frozen)
6 Oz Canned, Whole Peeled Tomatoes (Ruffly Diced into 1/4 inch pieces.)
1 Cup Water (Chicken, or Veggie, Stock would work as well.)
1 Tablespoon Ginger/Garlic Paste (Equal parts ginger and garlic grated.)
1/2 Tablespoon Turmeric Powder
1/2 Tablespoon Smoked Paprika
1 1/2 Tablespoons Garam Masala
2 Teaspoons Kosher Salt
2 Tablespoons Flavorless Cooking Oil