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!❤🪄
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!
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!
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♥️
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🌹💜🌹💜🌹💜
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!
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. 😀
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.
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.
🍅💯💚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 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.
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. ;-)
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 needed a new eggplant recipe--perfect! Out to the garden I go~!
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.
Hit a Home Run with this recipe. Great flavor and easy to make. I made it twice this week.
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!
Hi Jill! 👋 Thank you for another great recipe! 😁
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.
Another winner Jill. 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!❤🪄
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!
I cannot have cashews because of allergies However almond is okay for me 🌞 Thank you for the recipe tutorial!!!
perfect video! thanks for sharing😊
Adding Roasted pineapple would be delicious too
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!
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!
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!🤩
WONDERFUL...Thanks, Jill!!
I love eggplant. Can't wait to try this one. Thank you so much Jill.
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♥️
This is delicious! My husband and I both love it.
Wait, I missed it, this came together so quickly 🥣🍆
U r the best! Thank you, bless you, love you! 🙏💖💐
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😁😁😁
GREAT!! nice and simple too. Thank you.
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🌹💜🌹💜🌹💜
Delish. I added potatoes and red bell pepper to mine. I didn’t have raisins though. 🫤 Thank you!
Omg Jill made my mouth water again! 🤤🥰
Looks great, will be making it tomorrow for dinner, thanks for sharing ☺️
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 😋
Looks so mouthwatering 😯🤤
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.
Looks awesome, will definitely try.
Wow! LOOKS SO Good👍🏻
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 👍
Oh this is another great one! I do this with sweet potato usually but may try eggplant
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.
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.
Looks delicious ! I Love Indian food too. Thank you 💗💗
I just made this for dinner and it was fabulous! Definitely adding it to my meal rotation...thanks for sharing.
Thank you Jill for another yummy recipe. It would be great if you come up with a savoury spreads please ♥️
Jill, you are a delight.
Looking good! You make me hungry… keep sharing! I’m subscribed! 😀
Wow a lot of subs great job I remember not so long ago you didn’t have half as many
🍅💯💚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 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.
Thank you!
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. ;-)
Good morning Jill.
Does this freeze well?
Thank you
Haven’t tried freezing it but I think it would do ok 👍
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.
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
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
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 👍
Hi. Tfs! Can coconut milk/cream(from can) be used to make it creamy instead of the cashews?
Yes 👍
I'm not vegan but it does look good how can I get the recipe?
plantbasedcookingshow.com/2022/08/27/eggplant-curry/
Thank you🍆🍆🍆💕🙋🏾♀️🙂
My favorite budgie was also Sylvia ! ☺️
Did you soak those cashews before blending?
No
Did I miss the part where she put the curry powder in?🤔
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!
❤❤❤ 🏡