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Beet eggplant curry with lime
Nutritious beet curry with eggplant, lime, and cilantro

Creamy Eggplant & Beet Curry

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
The word 'curry' simply means sauce, but oh the possibilities! In this vegetarian version, meaty eggplant texture replaces meat, and beets cook sweet in spicy coconut milk, lending a beautiful deep burgundy color. A thick, warming stew brought to life by lime juice.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large pot or wok
  • Knife, cutting board

Allergen Information

⚠️ Tree Nuts (Coconut)

Instructions

1 ✓

Cube eggplant, salt for 10 minutes, then wipe. Peel beets and cut into 1/2-inch cubes.

Tip: Smaller beet cubes soften faster.
2 ✓

Sear eggplant in half the oil in a large pot, then remove.

Tip: Searing adds flavor.
3 ✓

In remaining oil, sauté onion, garlic, ginger. Add beets and curry powder, sauté briefly.

Tip: Worth searing beets slightly to caramelize sugars.
4 ✓

Pour in coconut milk (and tiny bit of water if needed), cover, and cook 15 minutes until beets are almost tender.

Tip: Coconut milk fats help vitamin absorption.
5 ✓

Return eggplant and cook together for 5 more minutes.

Tip: Goal here is just flavor melding.
6 ✓

Season with salt, pepper, lime juice, and sprinkle with cilantro.

Recipe FAQ

Won't the eggplant fall apart?
If you sear it first to form a crust, it won't disintegrate in the sauce but keep its shape.
Too sweet from the beets.
Add more lime juice or a bit of salt! Acid and salt counteract sweetness.

Ingredients

  • 10 oz Raw Beets
  • 14 oz Eggplant
  • 1 can Coconut Milk (13.5 oz)
  • 2 tsp Curry Powder
  • 1 piece Fresh Ginger (1 inch)
  • 2 cloves Garlic
  • 1 whole Red Onion
  • 2 tbsp Olive Oil
  • 1 whole Lime
  • 1/4 bunch Fresh Cilantro
  • 1 tsp Salt
  • 1 tsp Pepper