Summer Tomato Eggplant Curry with Raita
Curry (Vegan/Vegetarian)
  • 2 Tbs coconut oil
  • 2 large onions, thinly sliced
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp fennel seeds
  • 1 cinnamon stick
  • 1 Tbs turmeric
  • 1 Tbs coriander
  • ¼ tsp cayenne
  • 1 Tbs dried oregano
  • 1 tsp garam masala
  • 1 Tbs sea salt
  • ¼ tsp white pepper
  • 3 medium eggplants, stems removed and chopped into 1”–2" pieces
  • 1½ lbs fresh tomatoes, diced or 2 28 oz cans diced tomatoes
  • 4–5 cloves garlic, minced
  • 2" piece ginger, minced or 2 tsp dried ground ginger
  • 1 cup cilantro, chopped
Steamed Rice
  • 4 cups water
  • 2 cups brown or white basmati rice, rinsed well and drained
Raita (Garnish)
  • 2 cups whole-milk yogurt
  • 1 Tbs mint, minced
  • Sea salt and pepper, to taste
Curry (Vegan/Vegetarian)
  1. In a large stockpot, heat coconut oil over medium heat.
  2. Add onions and sauté until translucent.
  3. Add cumin, mustard, and fennel seeds and cook until they begin to pop (about 5 minutes).
  4. Add cinnamon stick, remaining spices, and eggplant and stir thoroughly. Reserve garlic and ginger for later.
  5. Add tomatoes and cover the pot with a lid. Reduce heat and simmer for 10–15 minutes. Stir in garlic and ginger, continue simmering until eggplant is very soft and falling apart, 10–15 minutes longer. When the eggplant is tender, stir in the cilantro.
  6. Serve immediately with steamed basmati rice and a dollop of raita.
Steamed Rice
  1. Bring water to a boil in a large pot. Add the rice and return to a boil.
  2. Cover the pot with a lid and reduce heat to very low. Cook for 20 minutes for white rice or 45 minutes for brown rice.
Raita (Garnish)
  1. Combine all ingredients in a small bowl and stir until combined.
Allergens: nightshades, dairy
Recipe by Bauman College at