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–+ servings

Eggplant & Almond Butter Curry

Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Makes 4 servings

Ingredients

For the Eggplant

  • 2 medium eggplants or 1 large eggplant
  • Olive oil
  • Salt

For the Curry

  • 1 small yellow onion finely chopped
  • 5 garlic cloves minced
  • 1 tbsp curry powder
  • Chili flakes to taste
  • Salt and freshly cracked black pepper
  • 1 can coconut milk
  • 1 can chopped tomatoes such as Mutti Polpa
  • 1 can butter beans drained and rinsed
  • 2 tbsp smooth almond butter
  • 2 large handfuls of fresh spinach

To Serve

  • Fresh crusty bread
  • Greek yogurt
  • Fresh cilantro
  • Chili flakes optional

Instructions

  • Preheat the oven to 425°F.
  • Chop the eggplant into bite-sized pieces and spread them onto a large baking sheet. Drizzle generously with olive oil and season with salt. Toss well, then roast for about 25–30 minutes, tossing once halfway through, until the eggplant is golden brown and tender.
  • While the eggplant roasts, heat a little olive oil in a large skillet or Dutch oven over medium heat. Add the onion and cook for a few minutes until softened.
  • Add the minced garlic, curry powder, chili flakes, salt, and black pepper. Stir for another minute until fragrant.
  • Pour in the coconut milk and chopped tomatoes and stir to combine. Add the butter beans and bring everything to a gentle simmer.
  • Let the curry simmer uncovered for about 20–25 minutes, stirring occasionally, until the sauce has thickened slightly.
  • Stir in the almond butter until completely incorporated and creamy. Add the roasted eggplant and gently stir to coat everything in the sauce.
  • Taste and adjust the seasoning. Add more curry powder, salt, pepper, or chili flakes as needed.
  • Finally, add the spinach and stir until wilted and incorporated into the curry.
  • Spoon the curry into bowls and serve with warm, crusty fresh bread. Top with a generous dollop of Greek yogurt, fresh cilantro, and a sprinkle of chili flakes if you like a little extra heat.