Eggplant Curry with Toasted Almonds
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- Recipe categories: Rice, Grains, Fruit, Mango, Dairy, Nuts, Vegetables, Tomato,
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Average Rating:
Total Reviews: 20
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By shakagear_12034083
Kingston
on March 26, 2010
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As a vegetarian it's great to get quick meals I can serve up and everyone loves... even the carnivores!
By lanie1209_7900212
Dacula, GA
on June 25, 2007
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very good and freezes well. I use the red curry paste.
By email_5979884
Beverly, MA
on February 25, 2007
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This recipe is great. But next time that I make it - I'll cook the eggplant longer and chop up the eggplant pieces smaller.
By dreaphs02_1098297
Tulsa, OK
on January 04, 2007
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I love this recipe, but my family would have prefered it with on chipotle pepper
By robertajk_4649472
Sarasota, FL
on July 30, 2006
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This is an easy, delicious weeknight entree as written, but is elevated to guest-worthy status with the following changes: Use Thai green curry paste (if you don't like spicy foods, start with a smaller amount than 1 Tablespoon, and add more gradually and, instead of the can of tomatoes, use 2 seeded and chopped fresh tomatoes added at the end. Also, it's better not overcooked.
By s4bretti_5561769
yorktown hgts, NY
on May 30, 2006
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This dish always pleases my totally picky, Indian food loving husband. It really does only take 30 minutes, and once you buy the chutney and curry paste (which keeps in the fridge to be reused it costs almost nothing. Also, it is a nice break from serving meat. Plus, even though my kids won't always eat the eggplant, they love the toasted almonds and coconut...
By emeines_2754211
new york, NY
on May 03, 2006
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I liked the idea of the Mango Chutney as a base, but the dish lacked spice. I would do it again, but it needs 2 tablespoons of curry paste.
By evander121_4790826
East Lansing, MI
on February 10, 2006
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It's a really good curry, but it benefits from a bit more liquid than is directed.
By sleg82_3886158
Washington, DC
on November 09, 2005
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Satisfies the purpose of a 30 minute meal. Tasty and easy. I really liked the roasted almonds.
By katrosie_4991718
H, MA
on August 22, 2005
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My husband is not a big fan of eggplant, and I was skeptical as I was preparing this dish, but we both loved it and thought it was delicious! I added extra curry paste and a dash of both curry and Madras curry powder. I also added a can of drained chickpeas to the mixture to add a little extra protein. The combo of the curry and the sweet mango chutney is awesome, especially with the crunchy almonds. YUM!