A delicious vegan Miso Eggplant Curry made with roasted eggplant combined with Indian spices and a side of chili-yogurt and grilled bread. This dish is a flavorful inspiration that perfectly balances heat and creaminess, delivering an outrageously tasty meal.
1: Pre-heat an oven to 450°F.
2: Add diced eggplant to a large bowl with miso paste and olive oil, then mix together.
3: Place on a tray and roast in the oven for 35 minutes.
4: In a Dutch oven over medium-high heat, add olive oil, onions, paprika, cumin, curry powder, and turmeric and cook down for 2-3 minutes.
5: Add the carrots and cook for another 2 minutes.
6: Add the bell pepper, jalapeño, ginger, and garlic, and continue to cook for another minute.
7: Stir in vegan butter and pickled peppers.
8: Pour in tomato sauce and coconut milk and stir in.
9: Bring to a simmer, then pour into a blender and blend until creamy.
10: Pour into a medium sauce pot and place on low heat on your stovetop.
11: Add cubed French bread to a cast iron pan with olive oil and grill until all sides are browned.
12: Combine vegan yogurt with chili-garlic paste in a small bowl and mix together.
13: Make the dish by adding roasted eggplant to a plate with the curry, chili-yogurt, grilled bread, green onions, and cilantro. Enjoy!
