Curried Roasted Eggplant with Smoked Cardamom and Coconut Milk

I love a recipe where you can add or change a veggie and it’s still delicious. When I almost set my eggplant on fire on the grill today because I forgot to set a timer, I thought “OK well my eggplant dish is doomed for tonight. Guess we’ll eat leftover pizza…” Then I realized I had 2 zucchini in the fridge and some kale from a neighbor, and 1 eggplant that was chopped up that was spared because it didn’t fit on the grill. So I threw it all in along with some chipotle peppers that had been opened in my fridge and voila! Tastier than the last time I made it.

For the curry:

2 pounds eggplant, chopped into bite-sized pieces (they shrink when cooked)

3 tablespoons olive oil

1 tsp salt, as needed 

2 tablespoons ghee

2 cups diced yellow onion

1 chipotle pepper in adobo, diced

5 black cardamom pods, cracked

8 green cardamom pods, cracked (If you can’t find cardamom pods, just use 1 tsp of cardamom spice)

2 tablespoons coriander

1 teaspoon ground black peppercorns

1 tablespoon ground turmeric

4 large garlic cloves, peeled and slivered

1" chunk of ginger, peeled and cut into long, thin strips* or 1 Tbsp ginger (from tube)

1 tsp lemongrass from tube (find this in refrigerator section in vegetable aisle)

1 28 oz can whole, peeled tomatoes

1 (13.5 ounce) can full-fat coconut milk

Garnish: Cilantro leaves, chopped

Optional:

1 bunch kale, chopped

1/2 cup vegetable stock

2 zucchini, chopped and roasted in oven

*I cheat with ginger sometimes and use it from the tube in the refrigerator/vegetable section #sorrynotsorry

What To Do:

Prepare rice. I like to use a rice cooker.

Roast the eggplant/veggies (this can be done ahead of time):

Preheat to 400ºF.

Combine eggplant and other veggies (if using) with olive oil, salt, and pepper and roast for 20 minutes or until soft. Use a thin metal spatula to flip veggies halfway through. 

Prepare cardamom pods:

Crush open in mortar and pestle (if you have one or just smash wish a spoon) and place in tea strainer so you won’t be eating pods in the curry.

Make the curry:

Heat the ghee in a large soup pot or dutch oven over a medium flame. Add garlic (be careful not to burn), lemongrass, and ginger and saute for 1 minute until fragrant. Add the onion and saute until golden and tender, about 10 minutes. Add turmeric, coriander, salt and pepper. If using kale, add now with chicken broth and simmer for 5 minutes or so until soft.  

Stir in the canned tomatoes, coconut milk, water, and the roasted eggplant (and other veggies if using). Break up tomatoes with wooden spoon in curry. Increase the heat to bring the curry to a simmer, then reduce the heat and simmer gently for 20-30 minutes, stirring occasionally. It will thicken further if allowed to sit and cool.

To serve:

Spoon rice into a bowl and top with curry and cilantro :)