Super Easy Eggplant and Zucchini Curry
If you are looking for a meatless option for a comforting curry, this eggplant and zucchini curry may be the solution. It is easy, tasty and has seasonal ingredients for a great result.
Curry usually means a lot of time and effort to get that amazing yellowish cream that we all love — I’m talking to all my curry lovers out there.
This is not a complicated curry and it can sound kind of basic, but the result is a creamy vegetarian curry that is the perfect match for a fluffy basmati rice bowl.
Now that we are officially in summer you can easily get zucchinis everywhere, I mean E-VE-RY-WHE-RE. So if you enjoy seasonal recipes like me, this curry is a good way to use those zucchinis that are waiting in your fridge to be used. Also, you can check my zucchini boats with spicy chicken or my zucchini cheesy patties to get some creative ideas for this zucchini season.
This is a versatile recipe that can get you an Indian restaurant result with a few exotic elements — turmeric, coconut milk and curry paste — that you can found in almost any international section of a supermarket.
You can use this recipe to lose the fear of trying to make homemade Indian food. If you want a version with some type of animal protein you can check my coconut curry chicken thighs.
Now it is your turn to experiment with the Indian cuisine. Good luck!
- 1 big eggplant
- 1 medium zucchini
- 1 tbsp curry paste I like red curry paste
- 1 cup coconut milk
- ½ tbsp turmeric
- 1 garlic clove minced
- 1 tsp ginger minced
- 1 tbsp coconut oil
- Salt and Pepper
Cut the zucchini and the eggplant into round slices of about ½ inch wide.
Heat the coconut oil in a big pan over medium heat and then add the curry paste and cook until the coconut oil and the curry paste melt together.
Add the zucchini and the eggplant and cook for a couple minutes, then pour the coconut milk.
Season with the turmeric, the garlic, and the ginger and simmer for about 20 minutes over low heat.