Eggplant Vindaloo

This eggplant and mushroom vindaloo is a medley of delicious flavors.

There are red onions and tomatoes, cinnamon and mustard seeds, and the balsamic vinegar gives the dish a mildly sweet and tangy flavor that goes great with the veggies. Serve with some rice to balance everything out.

Eggplant Vindaloo [Vegan]

Ingredients

For the Curry:

• 1 medium eggplant, chopped into large pieces
• 1 medium red pepper, chopped into large pieces
• 8 mushrooms, halved or quartered if large
• 1 large red onion, chopped
• 1/2 cup crushed tomatoes
• 1 cinnamon stick
• 1 teaspoon mustard seeds
• 4 spring onions, green and white parts chopped
• 3 tablespoons cilantro, finely chopped
• Salt, to taste

For the Marinade:

• 1/4 cup balsamic vinegar
• 4 garlic cloves
• 1-inch piece ginger
• 1 tablespoon extra virgin olive oil
• 2 teaspoons ground coriander
• 2 teaspoons ground mustard seeds
• 1 teaspoon ground cumin seeds
• 1/4 teaspoon turmeric
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 1 teaspoon salt
• 1 teaspoon sugar

Preparation

1. First, prepare the marinade. Grind all of the marinade ingredients along with 2-3 tablespoons water.
2. Marinate eggplant, pepper, and mushrooms in the marinade for 1 hour.
3. To make the curry, Heat 2 tablespoons oil in a large pan. Then, add the onions and cook until they turn golden brown on medium heat, about 8-10 minutes.
4. Add marinated vegetables along with the marinade. Cook on medium for 5-8 minutes.
5. Then add crushed tomatoes and cinnamon stick, cook on medium-low heat, covered for 35-40 minutes or until the vegetables are completely tender.
6. Finally, add the mustard seeds and check the seasoning. Garnish with chopped cilantro and green onions. Serve.

https://www.onegreenplanet.org/vegan-recipe/eggplant-vindaloo/