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Eggplants shine like the superstars they are in this really simple dish. Great for those new to curries, this foolproof recipe couldn’t be easier—it’s just one pot on the stove and ready in under 45 minutes. Win! Make a big pot on a Sunday night and you’ve easily got lunch or dinner for five days! Serve it with red beet kimchi and avocado. Throw it onto a wrap for a curry burrito. Or enjoy with steamed veggies and a favorite chutney. There are so many ways to enjoy this fantastic, yet light, dish.
Recipe adapted from Carolyn’s Pantry.
Carolyn grew up a lover of nature and cooking in Northern California, but as an adult gravitated towards plant-based eating as a way to heal her food intolerances naturally. She couldn’t find recipes colorful enough to make her smile or easy enough to make in a snap, so she decided to create her own. Carolyn started her blog Carolyn’s Pantry in 2016 and is now a featured author with Forks Over Knives, Kris Carr, Whole Foods, Prevention Magazine, and more. She spends her days as a food entrepreneur in California and publishes new recipes on her website weekly.see more from this author