Oven-Roasted Eggplant and Butternut Squash Curry

May 25, 2023May 25, 20230 2
Oven-Roasted Eggplant and Butternut Squash Curry recipe
in Curry

Prep

20 min

Cook

35 min

Ready In

55 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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

Nutrision Information

Servings Per Recipe
4
Calories
200
Sugar
10g
Fat
10g
If you're looking for a vegetarian dinner recipe that's easy to make and packed with flavor, this Oven-Roasted Eggplant and Butternut Squash Curry is the one for you. The combination of roasted vegetables and aromatic spices creates a delicious, comforting meal that's perfect for chilly fall evenings. The contrast of sweet butternut squash and savory eggplant gives the dish a complexity of flavors that will please your taste buds. This curry is vegan, gluten-free and packed with nutrition. It's a crowd-pleaser and the perfect addition to your dinner rotation.

Instructions

1.Preheat the oven to 375 F.
2.Cut the eggplant and butternut squash into small cubes.
3.Place the vegetables on a baking sheet and drizzle with canola oil and sprinkle with cumin seeds.
4.Roast the vegetables in the oven for 15-20 minutes.
5.In a pot, sauté the onions until tender.
6.Add the tomatoes, turmeric, fenugreek, coriander, black pepper and jalapeno pepper. Cook for 2-3 minutes.
7.Add the roasted vegetables to the pot and mix well.
8.Add salt and 1 cup of water. Bring the mixture to a boil.
9.Reduce the heat to medium-low and let the curry simmer for 10-12 minutes.
10.Stir in the green onions and cilantro. Serve hot with your favorite rice.

PROS

This curry is loaded with flavor and nutrition.
It’s a perfect dinner option for the vegetarian crowd.
It’s gluten-free, vegan and plant-based.

CONS

It requires a bit of planning and prep work.
You need to roast the vegetables before adding them to the curry.
Also, the combination of spices may not appeal to everyone.

HEALTH & BENEFITS

This curry is packed with essential vitamins and minerals. Eggplant and butternut squash are low in calories and high in fiber. They offer a range of health benefits, including maintaining a healthy digestive system and reducing the risk of heart disease. Spices like coriander and cumin are known to have anti-inflammatory properties that may help prevent chronic diseases.

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