Oven-Roasted Eggplant and Butternut Squash Curry
Eggplant and butternut squash are both excellent sources of dietary fiber and are rich in vitamins and minerals.
This is vegan and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Oven-Roasted Eggplant and Butternut Squash Curry
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Cut the eggplant and butternut squash into bite-sized cubes.
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Place the eggplant and butternut squash cubes on a baking sheet lined with parchment paper. Drizzle with cooking oil, salt, and black pepper. Toss to coat.
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Roast in the oven for 25-30 minutes, or until the vegetables are tender and slightly browned.
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In a large pan, heat cooking oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent.
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Add the curry powder, turmeric powder, cumin powder, and coriander powder to the pan. Stir well to coat the onion mixture with the spices.
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Pour in the coconut milk and vegetable broth. Bring to a simmer and let it cook for 10 minutes.
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Add the roasted eggplant and butternut squash cubes to the pan. Stir gently to combine.
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Cook for an additional 5 minutes to allow the flavors to meld together.
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Remove from heat and stir in the lime juice.
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Serve the curry hot, garnished with fresh cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 30g10%
- Sugars 10g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
