Best 2 Eggplant And Squash Curry Recipes

Eggplant and squash curry, a delectable dish originating from the vibrant culinary traditions of India, is a symphony of flavors that tantalizes the taste buds. This aromatic curry captivates the senses with its enticing blend of spices, the tender eggplant adding a velvety texture, while the squash contributes a touch of sweetness, creating a harmonious balance that is both comforting and satisfying. Whether you're a seasoned cook or a novice in the kitchen, this guide provides a comprehensive exploration into the realm of eggplant and squash curry, offering valuable insights into selecting prime ingredients, mastering the art of spice blending, and crafting a rich, flavorful sauce that elevates this dish to culinary excellence.

Here are our top 2 tried and tested recipes!

EGGPLANT AND SQUASH CURRY

Eggplant and Squash Curry image

Provided by Rachael Ray : Food Network

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

3 to 4 plum tomatoes OR 1 (14-ounce) can diced tomatoes or stewed tomatoes
1 to 1 1/4 pounds peeled kuri, pumpkin or butternut squash, cut into bite-size pieces
2 tablespoons extra-virgin olive oil, plus more for drizzling
Salt and freshly ground black pepper
Freshly grated nutmeg
3 mild red frying peppers or 2 small red bell peppers, seeded and quartered lengthwise then thinly sliced
2 small onions or 1 large, quartered lengthwise and thinly sliced
4 cloves garlic, sliced
1 (1-inch) piece fresh gingerroot, peeled and grated
1 small firm eggplant, diced into bite-size pieces (1 to 1 1/4 pounds)
2 tablespoons West Indian curry powder* (a couple of scant palmfuls)
1 tablespoon chile powder (a palmful)
1 teaspoon ground cardamom (1/3 palmful)
1/2 cup mango chutney, plus some more to pass at table
2 cups chicken stock
Red rice, cooked according to package directions, or brown rice
Zest and juice of 1 lime or Kaffir lime leaves
1 bunch scallions, thinly sliced on an angle

Steps:

For fresh tomatoes:
Score the skins with a sharp knife in an X on the bottom of each tomato. Place the tomatoes in boiling water for 30 seconds, then transfer to ice water bath to cool. Peel, halve, and slice tomatoes, and reserve.
Preheat the oven to 425 degrees F.
Toss the squash with a drizzle of extra-virgin olive oil and season with salt, pepper, and nutmeg. Arrange the squash on a baking sheet and roast 25 to 30 minutes, until tender and brown at edges.
Heat 2 tablespoons extra-virgin olive oil in a large skillet with tight fitting lid. Add the peppers, onions, garlic, ginger, and season with salt and pepper, sweat out the vegetables a few minutes then add the eggplant, curry, chile powder, and cardamom. Stir to toast and combine, then cover the pot and cook 12 to 15 minutes, stirring occasionally, until eggplant is tender. Stir in the roast squash, tomatoes, chutney, and stock. Cool and store for make-ahead meal.
If serving immediately, start the rice a few minutes after the squash goes into the oven. Otherwise, reheat the curry over medium heat, stirring occasionally, 15 minutes after you start cooking the rice. To prepare the rice, follow package directions adding lime zest or leaves to water before rice, add the scallions to the rice and lime juice when the rice is done and you fluff with fork.
Serve curry on bed of lime and green onion rice with extra chutney for mixing in.

OVEN-ROASTED EGGPLANT AND BUTTERNUT SQUASH CURRY

Oven-Roasted Eggplant and Butternut Squash Curry image

Adapted from Vij's restaurant in Vancouver, I have reduced the amount of oil and halved the recipe. This was a wonderful comforting dish.

Provided by mell_2

Categories Curries

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb eggplant
2 lbs butternut squash
2 tablespoons canola oil
2 1/2 teaspoons cumin seeds
1 1/2 onions, diced
1 1/2 tomatoes, in 1 1/2 inch dice
1/4 teaspoon turmeric
1/2 teaspoon ground fenugreek
1/2 tablespoon ground coriander
1/4 teaspoon ground pepper
1/2 jalapeno pepper, chopped
2 1/2 teaspoons salt
3 green onions, chopped in 1-inch pieces
1/2 cup chopped fresh cilantro

Steps:

Preheat oven to 450°F.
Wrap the eggplant and the butternut squash individually in aluminum foil. Place them on a baking tray and bake them for 1 1/2 hours or until they are very soft. The eggplants will become mushy and deflated.
While the eggplant and butternut squah are cooking, heat oil in large frying pan on medium-high heat for 1 minute. Add cumin seeds and allow them to sizzle for about 30 seconds. Stir in onions and saute until brown, 8 to 10 minutes.
Reduce heat to medium and stir in tomatoes. Add turmeric, fenugreek, coriander, black pepper, jalapeño pepper and salt. Cook this masala for 10 minutes. If the eggplant and squash are still cooking, remove the masala from the heat and set aside.
Remove eggplant and squash from the oven and cool for 5 to 10 minutes so you can unwrap the aluminum foil.
Using a pairing knife or potato peeler, peel the squash and discard the skin. Cut the squash in half. Using a spoon, scoop out the seeds from the squash. Cut in 1/2 inch cubes and place in mixing bowl.
Using your hands, peel the skin from the eggplant. Discard the skins. Add the eggplants to the mixing bowl.
Stir the eggplant and squash mixture into the masala. Turn the heat on to medium and cook, covered for 10 minutes. Just before serving, add the green onions and heat for 2 to 3 minutes. Remove from heat and stir in cilantro.
Serve as main dish with Chappatis or as a side dish.

Nutrition Facts : Calories 230.9, Fat 8.1, SaturatedFat 0.7, Sodium 1473.9, Carbohydrate 41.4, Fiber 10.5, Sugar 11, Protein 4.9

Tips:

Choose ripe and firm vegetables for the best flavor and texture.
Cut the vegetables into uniform pieces for even cooking.
Sauté the vegetables until they are slightly tender before adding the curry paste.
Use a good quality curry paste for the best flavor.
Add coconut milk and vegetable broth to create a rich and flavorful curry sauce.
Simmer the curry until the vegetables are fully tender and the sauce has thickened.
Garnish with fresh cilantro, lime wedges, and roasted peanuts for a finishing touch.

Conclusion:

Eggplant and squash curry is a delicious and versatile dish that can be enjoyed with rice, naan, or roti. It is a great way to use up summer vegetables and is a healthy and flavorful meal. With its vibrant colors and bold flavors, this curry is sure to be a hit with your family and friends. So next time you're looking for a new and exciting vegetarian dish to try, give this eggplant and squash curry a try!