Aubergine Curry (Roasted and Non-Roasted)

Name: Aubergine Curry (Roasted and Non-Roasted)
Total time: 45 min
Ingredients: 2 tablespoons cooking oil ((plus more if necessary, I used coconut oil)); 2 aubergines ((a.k.a. eggplant, approx. 1.3 lb / 600 g total weight)); 2 medium onions, finely chopped; 6 cloves garlic, finely chopped; 1 ½ inch piece of ginger, finely chopped; 1-2 fresh chillies, finely sliced ((more or less depending on how you like your heat)); 1 tablespoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon ground turmeric; 4 cardamom pods; 2x 14 oz (400 g) tins chopped tomatoes; ½ cup (100 ml) water ((plus more if necessary)); ½ teaspoon salt ((plus more to taste)); 2 teaspoons garam masala; Large handful fresh coriander, chopped ((optional))

thepeskyvegan.com

This healthy aubergine curry – a.k.a. eggplant curry or brinjal curry – is a tasty vegan dinner recipe that makes veg the star of the show.

View full recipe on thepeskyvegan.com

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Ingredients

2 tablespoons cooking oil ((plus more if necessary, I used coconut oil))
2 aubergines ((a.k.a. eggplant, approx. 1.3 lb / 600 g total weight))
2 medium onions, finely chopped
6 cloves garlic, finely chopped
1 ½ inch piece of ginger, finely chopped
1-2 fresh chillies, finely sliced ((more or less depending on how you like your heat))
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
4 cardamom pods
2x 14 oz (400 g) tins chopped tomatoes
½ cup (100 ml) water ((plus more if necessary))
½ teaspoon salt ((plus more to taste))
2 teaspoons garam masala
Large handful fresh coriander, chopped ((optional))