I do not like raisins, nor do I like anything sweet in my savory dishes. I was raised never having had any kind of eggplant dish. Nevertheless, I followed the recipe exactly. This dish was absolutely amazing!!! It was very flavorful and delicious. I will certainly make it again (and again). I’ll keep the raisins, but cut it back to 1/4 c, and will soak, lightly drain, and blend before adding. This recipe would also be perfect to use with other kinds of vegetables instead of eggplant, such as zucchini and yellow squash. I’d also love to make it another time with a variety of different kinds of mushrooms. Nothing wrong with the eggplant - I loved it. This is now one of my top favorite dishes! Thank you, Jill.
I made it tonight and it was as good as food from my favorite Indian restaurant. It is incredible that it is oil free and still so delicious. Thank you Jill!
I made this, and had 1/2 serving for breakfast. I loved it! Thanks for making such amazing recipes! I am looking forward to having a full size serving for a dinner next time.
Jill! I never knew it was possible to soften the skin of eggplants! I just shifted to Japanese eggplants (the long, thin light purple ones) to avoid the problem… Thank you so much for this tip! I usually add a few tablespoons almond meal to my curries to make them creamier, I got this tip from The Happy Pear, never disappoints !
I made this the other night and served it over brown rice. SOOOOOO TASTY! All the flavors blend together to make your tastebuds explode with delight!!!! This will now become part of the recipe rotation!! Tonight I'm making the mushroom stroganoff for the 5th time!!! Thank you to our Kitchen Magician, Chef Jill!❤🪄
Can’t wait to try this. I just made some babaganoosh this morning with some lovely eggplants I had found on sale. Now I have to go back to the store for some more eggplants! Thank you!
I will be sure to buy an eggplant from the farmer’s market tomorrow. Thanks. BTW, I watched this video while eating my dinner of vegan mushroom stroganoff from your recipe. One of my mainstays. 😀
Thank you so much for this recipe. I lpve eggplant but avoid to use it because of the amount of oil i needed to cook it/make it taste good - i will definitely try this one♥️
🍅💯💚Oh wow i like it mouth watering This looks absolutely delicious and yummy tasty mouth watering very nicely prepared excellent preparation and presentation superb thanks a lot for share😆🍞🍔➡️⬆️
I'm definitely going to try this. I planted a variety of eggplant in my garden, that is smaller and long, I think smaller but similar to a Japanese eggplant. Several are almost ready!
Hi, I've just made your vegan star bucks loaf 💜💜 it was amazing !!! I'm going to try this curry now , it's great finding these tasty nutritious recipes!! Thankyou🌹💜🌹💜🌹💜
A yummy 😋 & spicy eggplant curry Jill. I definitely will be making this because I love 😍 spicy food. Another fantastic video Jill and love 🥰 it & love 💕 Jill.
I made this curry for my work lunches. I've been eating it all week and have loved every minute of it. LOL I only had one issue with the recipe and that was the green chilis. I wasn't sure what you meant by that term so I just used jalapenos.
What a great tip about softening the eggplant skin. I am new to eggplants and have half of one in the fridge (first recipe had chewy skin). I look forward to trying this recipe!
Great recipe! Love the pre-oven-roast for the eggplant, to give them more flavor! Just a quick reminder that a major point and key for healthyness of the Whole Food Plant Based Lifestyle is the LOW FAT, which means keeping the daily intake of fats between 20-30gr. (depending on how big your body is). Small percentage of fats are also present in the whole foods, so keep that in mind. 1/4 cup of cashews= about 13gr of fats, check on your nuts intake, family. ;-)
I wonder if a bit of coconut milk would be nice in this instead of cashew milk, or even add a bit of coconut extract to the cashew milk if you didn’t want to open a can and not use it all…. It looks pretty delish as it is, though! Thanks! Going to give this a try.
Jill, I'm not an experienced cook so excuse this question 😉 In the absence of baking sheets, could I dry-roast the eggplant or brush a little organic coconut oil on the pan? I also don't use seed oils. Thanks ❣️
I made this eggplant curry last night and it was delicious and this will be a regular at our house. Thank you.
I do not like raisins, nor do I like anything sweet in my savory dishes. I was raised never having had any kind of eggplant dish. Nevertheless, I followed the recipe exactly. This dish was absolutely amazing!!! It was very flavorful and delicious. I will certainly make it again (and again). I’ll keep the raisins, but cut it back to 1/4 c, and will soak, lightly drain, and blend before adding. This recipe would also be perfect to use with other kinds of vegetables instead of eggplant, such as zucchini and yellow squash. I’d also love to make it another time with a variety of different kinds of mushrooms. Nothing wrong with the eggplant - I loved it. This is now one of my top favorite dishes! Thank you, Jill.
I needed a new eggplant recipe--perfect! Out to the garden I go~!
I made it tonight and it was as good as food from my favorite Indian restaurant. It is incredible that it is oil free and still so delicious. Thank you Jill!
Hit a Home Run with this recipe. Great flavor and easy to make. I made it twice this week.
I made this, and had 1/2 serving for breakfast. I loved it! Thanks for making such amazing recipes! I am looking forward to having a full size serving for a dinner next time.
Hi Jill! 👋 Thank you for another great recipe! 😁
Love anything eggplant and the skin softening idea is an added treat that I never thought of. Thx Ms Jill ! 🤗
I love how easy this recipe is. I will try it. Thank you!
Jill! I never knew it was possible to soften the skin of eggplants! I just shifted to Japanese eggplants (the long, thin light purple ones) to avoid the problem… Thank you so much for this tip!
I usually add a few tablespoons almond meal to my curries to make them creamier, I got this tip from The Happy Pear, never disappoints !
I made this the other night and served it over brown rice. SOOOOOO TASTY! All the flavors blend together to make your tastebuds explode with delight!!!! This will now become part of the recipe rotation!! Tonight I'm making the mushroom stroganoff for the 5th time!!! Thank you to our Kitchen Magician, Chef Jill!❤🪄
Another winner Jill. Thank you!
Adding Roasted pineapple would be delicious too
I cannot have cashews because of allergies However almond is okay for me 🌞 Thank you for the recipe tutorial!!!
I can't wait to make this!! ❤
Can’t wait to try this. I just made some babaganoosh this morning with some lovely eggplants I had found on sale. Now I have to go back to the store for some more eggplants!
Thank you!
Delish. I added potatoes and red bell pepper to mine. I didn’t have raisins though. 🫤 Thank you!
I will be sure to buy an eggplant from the farmer’s market tomorrow. Thanks. BTW, I watched this video while eating my dinner of vegan mushroom stroganoff from your recipe. One of my mainstays. 😀
Fantastic 👍
Ooh, perfect timing. I just got eggplant in my CSA delivery. This is an easy recipe, so eggplant for next week’s meal prep. Thank you!🤩
perfect video! thanks for sharing😊
Thank you so much for this recipe. I lpve eggplant but avoid to use it because of the amount of oil i needed to cook it/make it taste good - i will definitely try this one♥️
I love eggplant. Can't wait to try this one. Thank you so much Jill.
Perfect timing! I just bought an egg plant at the farm stand😁 I’ll be making this with an added sweet potato and some chickpeas or peas😁😁😁
🍅💯💚Oh wow i like it mouth watering This looks absolutely delicious and yummy tasty mouth watering very nicely prepared excellent preparation and presentation superb thanks a lot for share😆🍞🍔➡️⬆️
This is delicious! My husband and I both love it.
I'm definitely going to try this. I planted a variety of eggplant in my garden, that is smaller and long, I think smaller but similar to a Japanese eggplant. Several are almost ready!
Luck you 👍
Those eggplants are super tasty 😋
Hi, I've just made your vegan star bucks loaf 💜💜 it was amazing !!! I'm going to try this curry now , it's great finding these tasty nutritious recipes!! Thankyou🌹💜🌹💜🌹💜
A yummy 😋 & spicy eggplant curry Jill. I definitely will be making this because I love 😍 spicy food. Another fantastic video Jill and love 🥰 it & love 💕 Jill.
I made this curry for my work lunches. I've been eating it all week and have loved every minute of it. LOL I only had one issue with the recipe and that was the green chilis. I wasn't sure what you meant by that term so I just used jalapenos.
What a great tip about softening the eggplant skin. I am new to eggplants and have half of one in the fridge (first recipe had chewy skin). I look forward to trying this recipe!
Looks great, will be making it tomorrow for dinner, thanks for sharing ☺️
Jill, you are a delight.
U r the best! Thank you, bless you, love you! 🙏💖💐
GREAT!! nice and simple too. Thank you.
Omg Jill made my mouth water again! 🤤🥰
WONDERFUL...Thanks, Jill!!
Delicious 😊thanks for all the hard work you put into your recipe’s. You make it so much easier for us to have wonderful tasting food.
Oh this is another great one! I do this with sweet potato usually but may try eggplant
Great recipe! Love the pre-oven-roast for the eggplant, to give them more flavor!
Just a quick reminder that a major point and key for healthyness of the Whole Food Plant Based Lifestyle is the LOW FAT, which means keeping the daily intake of fats between 20-30gr. (depending on how big your body is).
Small percentage of fats are also present in the whole foods, so keep that in mind.
1/4 cup of cashews= about 13gr of fats, check on your nuts intake, family. ;-)
Looks delicious ! I Love Indian food too. Thank you 💗💗
Looks so mouthwatering 😯🤤
Looks awesome, will definitely try.
I just made this for dinner and it was fabulous! Definitely adding it to my meal rotation...thanks for sharing.
Wow a lot of subs great job I remember not so long ago you didn’t have half as many
Thank you Jill for another yummy recipe. It would be great if you come up with a savoury spreads please ♥️
Wow! LOOKS SO Good👍🏻
I wonder if a bit of coconut milk would be nice in this instead of cashew milk, or even add a bit of coconut extract to the cashew milk if you didn’t want to open a can and not use it all…. It looks pretty delish as it is, though! Thanks! Going to give this a try.
Looking good! You make me hungry… keep sharing! I’m subscribed! 😀
Hi I've just come across your channel and this looks delicious. Could you please give weights in grams as well as cups? be a great help thanks.
Wait, I missed it, this came together so quickly 🥣🍆
Thank you!
Thank you🍆🍆🍆💕🙋🏾♀️🙂
My favorite budgie was also Sylvia ! ☺️
Good morning Jill.
Does this freeze well?
Thank you
Haven’t tried freezing it but I think it would do ok 👍
Is coconut milk not considered a wfpb food? It’s cheaper than cashews, hence asking. Pretty good hack to make it oil free.
It is but it is something that should be used occasionally
Jill, I'm not an experienced cook so excuse this question 😉 In the absence of baking sheets, could I dry-roast the eggplant or brush a little organic coconut oil on the pan? I also don't use seed oils. Thanks ❣️
Yes
Thank you for the recipe! Is there a version with tofu or seitan? When would you add those to get the best result? Thank you
I would add it with the eggplant 👍
I'm not vegan but it does look good how can I get the recipe?
plantbasedcookingshow.com/2022/08/27/eggplant-curry/
Hi. Tfs! Can coconut milk/cream(from can) be used to make it creamy instead of the cashews?
Yes 👍
Did I miss the part where she put the curry powder in?🤔
Did you soak those cashews before blending?
No
Why doesn't the garam masala go in when the other spices do?
The flavor stays fresher instead of getting lost in the sauce.
@@wholefoodplantbasedcookingshow great, thx! Looking forward making this tomorrow!
❤❤❤ 🏡