Oven Roasted Eggplant And Butternut Squash Curry Recipes

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VEGAN EGGPLANT BUTTERNUT SQUASH CURRY



Vegan Eggplant Butternut Squash Curry image

This vegan eggplant butternut squash curry is comfort food perfection! Rich, creamy, and intensely savoury, it's exactly what you look for in a curry dish that's also ready in 30 minutes. Gluten-free and oil-free.

Provided by Oh My Veggies

Categories     Main Course

Time 30m

Number Of Ingredients 17

1 tbsp olive oil
1 medium onion (chopped)
1 1-inch piece ginger (peeled and grated)
2 cloves garlic (chopped or minced)
1/2 medium eggplant (chopped)
2 cups mushrooms (chopped)
2 tbsp tomato paste
1 tsp smoked paprika
1.5 cups butternut squash (cubed)
3/4 cup coconut milk
1/2 cup chopped tomatoes
1/2 cup vegetable stock
1.5 tbsp curry paste (ensure vegan)
1 tsp turmeric
1/2 tsp salt (or to taste)
black pepper (to taste)
2 cups spinach

Steps:

  • Heat the olive oil in a non-stick skillet. Add the onion, ginger and garlic. Sauté over a medium-high heat for 2-3 minutes, until fragrant
  • Add the eggplant, mushrooms, tomato paste and smoked paprika. Stir to coat the vegetables, then continue to cook and stir frequently for a further 4-5 minutes, until the vegetables had softened
  • Add the butternut squash and pour in the coconut milk, chopped tomatoes and vegetable stock. Stir through the curry paste, lower the heat to medium and simmer for around 15-20 minutes, stirring frequently, until the butternut squash is cooked through.
  • At the last minute, add the turmeric, salt, black pepper and spinach. Stir until the spinach wilts, and you're ready to serve.

Nutrition Facts : Calories 202 kcal, Carbohydrate 20 g, Protein 5 g, Fat 14 g, SaturatedFat 9 g, Sodium 539 mg, Fiber 5 g, Sugar 8 g, UnsaturatedFat 4 g, ServingSize 1 serving

ROASTED ROSEMARY ZUCCHINI AND EGGPLANT MEDLEY



Roasted Rosemary Zucchini and Eggplant Medley image

Great veggie side dish to roast in the oven or in a foil pan on the grill. I like to prepare it for roasting a couple of hours ahead to let the flavors blend.

Provided by Parsley

Categories     Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 large eggplant, sliced
3 medium zucchini, sliced (about 5-6 cups or use a combo of yellow squash and green zucchini)
1/2 cup thinly sliced onion
3 garlic cloves, minced
2 tablespoons olive oil
1/4 cup balsamic vinegar
1 teaspoon sugar
3/4 teaspoon kosher salt
1/2 teaspoon pepper
5 sprigs fresh rosemary

Steps:

  • Place sliced eggplant, zucchini and onions in a large bowl.
  • Add all remaining ingredients and toss to coat well. Pour into a baking dish or foil pan and bake at 450°F for about 25-30 minutes or until desired tenderness. Or place foil pan on grill and grill for approximately 20-25 minutes or until desired tenderness.

Nutrition Facts : Calories 98.5, Fat 5, SaturatedFat 0.7, Sodium 231.1, Carbohydrate 12.6, Fiber 4.4, Sugar 7.5, Protein 2.4

SHEET PAN ROASTED VEGETABLES



Sheet Pan Roasted Vegetables image

Succulent roasted vegetables with a sweet and smoky, herby taste. Good for a main course with noodles or rice, or as a side dish.

Provided by JRCROSBY31

Categories     Side Dish     Vegetables     Tomatoes

Time 2h

Yield 24

Number Of Ingredients 16

8 zucchini, peeled and chopped
1 eggplant, peeled and diced
8 carrots, diced
16 cherry tomatoes
2 red onions, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
½ cup olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 bay leaves, crushed
1 teaspoon dried oregano
2 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
salt and pepper to taste

Steps:

  • In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
  • Preheat oven to 400 degrees F (200 degrees C).
  • On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.

Nutrition Facts : Calories 71.9 calories, Carbohydrate 7.3 g, Fat 4.7 g, Fiber 2.3 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 11.1 mg, Sugar 3.6 g

ROASTED BUTTERNUT SQUASH AND CHICKPEA CURRY



Roasted Butternut Squash and Chickpea Curry image

Comforting vegan roasted butternut squash and chickpea curry in a creamy coconut and tomato sauce. It's healthy, packed with flavour and ready in an hour!

Provided by Cupful of Kale

Categories     Mains

Time 55m

Number Of Ingredients 18

1 medium butternut squash (about 3-4 cups, cubed)
2 tbsp coconut oil
1 red onion
4 garlic cloves
Thumb sized piece of ginger
1 tbsp curry powder, medium
1 tsp garam masala,
1/2 tsp ground cumin
1/2 tsp cumin seeds
1/4 tsp turmeric
1/4 tsp hot chilli powder
1 tin (400ml) chopped tomatoes
1 tin (400ml) coconut milk
200ml vegetable stock
1 tin (400g) chickpeas
Salt and pepper
Chopped coriander
Basmati rice

Steps:

  • Preheat oven to 200C/400F. Cut both ends off the squash, peel it and cut in half lengthways. Cut into roughly equal sized cubes about 1 cm.
  • Place on a large baking tray, drizzle generously with oil salt and pepper, toss and place in the oven for 35-40 minutues until soft through and starting to brown on the edges.
  • In the meantime, start the curry. Add coconut oil to a large pan on medium heat, once melted add finely chopped onion. Stir and fry for a few minutes then add crushed garlic and grated ginger. Leave to cook for a further minute.
  • Add all the spices - curry powder, garam masala, cumin, cumin seeds, turmeric and chilli powder. Cook for 30 seconds until fragrant, add a little more oil if needed so it doesn't burn.
  • Add the chopped tomatoes, coconut milk and vegetable stock. Bring to a gentle simmer and let cook for 10 minutes. Transfer to a bowl and blend with a hand blender till smooth, or a food processor. Transfer back to the pan.
  • Add the chickpeas and cook for a further 5-10 minutes, it should have thickened and be nice and creamy and orange in colour. Taste the sauce and season with salt and pepper. If you like it spicy you can add some extra chilli powder.
  • Add the roasted butternut squash, stir and serve! Top with some chopped fresh coriander and serve with basmati rice and your favourite sides - like my onion bhajis!

Nutrition Facts : Calories 268 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 12 grams fat, Fiber 5 grams fiber, Protein 7 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 154 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

OVEN-ROASTED EGGPLANT AND BUTTERNUT SQUASH CURRY



Oven-Roasted Eggplant and Butternut Squash Curry image

Adapted from Vij's restaurant in Vancouver, I have reduced the amount of oil and halved the recipe. This was a wonderful comforting dish.

Provided by mell_2

Categories     Curries

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb eggplant
2 lbs butternut squash
2 tablespoons canola oil
2 1/2 teaspoons cumin seeds
1 1/2 onions, diced
1 1/2 tomatoes, in 1 1/2 inch dice
1/4 teaspoon turmeric
1/2 teaspoon ground fenugreek
1/2 tablespoon ground coriander
1/4 teaspoon ground pepper
1/2 jalapeno pepper, chopped
2 1/2 teaspoons salt
3 green onions, chopped in 1-inch pieces
1/2 cup chopped fresh cilantro

Steps:

  • Preheat oven to 450°F.
  • Wrap the eggplant and the butternut squash individually in aluminum foil. Place them on a baking tray and bake them for 1 1/2 hours or until they are very soft. The eggplants will become mushy and deflated.
  • While the eggplant and butternut squah are cooking, heat oil in large frying pan on medium-high heat for 1 minute. Add cumin seeds and allow them to sizzle for about 30 seconds. Stir in onions and saute until brown, 8 to 10 minutes.
  • Reduce heat to medium and stir in tomatoes. Add turmeric, fenugreek, coriander, black pepper, jalapeño pepper and salt. Cook this masala for 10 minutes. If the eggplant and squash are still cooking, remove the masala from the heat and set aside.
  • Remove eggplant and squash from the oven and cool for 5 to 10 minutes so you can unwrap the aluminum foil.
  • Using a pairing knife or potato peeler, peel the squash and discard the skin. Cut the squash in half. Using a spoon, scoop out the seeds from the squash. Cut in 1/2 inch cubes and place in mixing bowl.
  • Using your hands, peel the skin from the eggplant. Discard the skins. Add the eggplants to the mixing bowl.
  • Stir the eggplant and squash mixture into the masala. Turn the heat on to medium and cook, covered for 10 minutes. Just before serving, add the green onions and heat for 2 to 3 minutes. Remove from heat and stir in cilantro.
  • Serve as main dish with Chappatis or as a side dish.

Nutrition Facts : Calories 230.9, Fat 8.1, SaturatedFat 0.7, Sodium 1473.9, Carbohydrate 41.4, Fiber 10.5, Sugar 11, Protein 4.9

ROASTED EGGPLANT AND BUTTERNUT SQUASH CANNELLONI



ROASTED EGGPLANT AND BUTTERNUT SQUASH CANNELLONI image

Categories     Vegetable

Yield 4

Number Of Ingredients 12

1 large eggplant, cut into 1-inch pieces
3/4 pound butternut squash, peeled and cut into 1-inch dice (2 cups)
4 garlic cloves
1 teaspoon thyme leaves
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
6 tablespoons freshly grated Parmesan cheese (1 1/2 ounces)
Pinch of freshly grated nutmeg
1/2 pound chanterelle mushrooms, thickly sliced if large
One 3/4-pound bunch of Swiss chard, leaves only, coarsely chopped
1 cup chicken stock or canned low-sodium broth
Eight 4-inch-square store-bought fresh pasta sheets (4 ounces)

Steps:

  • Preheat the oven to 400°. On a large, rimmed nonstick baking sheet, toss the eggplant and squash with the garlic, thyme and 1 tablespoon of the olive oil. Season with salt and pepper. Roast the vegetables for about 20 minutes, tossing once or twice, until golden and tender. Turn the oven down to 350°. Transfer the garlic cloves to a small bowl and mash them with the back of a fork. Scrape the remaining vegetables into a medium bowl and coarsely mash them. Stir 1/4 cup of the Parmesan cheese and the nutmeg into the mashed vegetables. Season with salt and pepper. In a large skillet, heat the remaining 1 tablespoon of oil until shimmering. Add the mushrooms, season with salt and pepper and cook over moderately high heat, stirring frequently, until softened, about 5 minutes. Add the Swiss chard and chicken stock and cook, stirring frequently, until the greens are tender and the liquid in the pan has reduced to a few tablespoons, about 10 minutes. Stir in the mashed garlic and season with salt and pepper. Keep warm. Bring a medium saucepan of salted water to a boil. Add the pasta sheets and cook until tender, about 4 minutes. Drain and shake off any excess water. Lay each sheet on a work surface and pat dry. Spoon 2 1/2 tablespoons of the mashed carrots and squash into the center of each pasta sheet. Roll the pasta around the filling to form logs. Place the cannelloni, seam side down, in a small baking dish. Brush lightly with water and sprinkle with the remaining 2 tablespoons of Parmesan cheese. Bake the cannelloni for about 5 minutes, or until golden and heated through. Spoon the chanterelles and chard in the center of large plates and top with the cannelloni.

EGGPLANT AND SQUASH CURRY



Eggplant and Squash Curry image

Provided by Rachael Ray : Food Network

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 18

3 to 4 plum tomatoes OR 1 (14-ounce) can diced tomatoes or stewed tomatoes
1 to 1 1/4 pounds peeled kuri, pumpkin or butternut squash, cut into bite-size pieces
2 tablespoons extra-virgin olive oil, plus more for drizzling
Salt and freshly ground black pepper
Freshly grated nutmeg
3 mild red frying peppers or 2 small red bell peppers, seeded and quartered lengthwise then thinly sliced
2 small onions or 1 large, quartered lengthwise and thinly sliced
4 cloves garlic, sliced
1 (1-inch) piece fresh gingerroot, peeled and grated
1 small firm eggplant, diced into bite-size pieces (1 to 1 1/4 pounds)
2 tablespoons West Indian curry powder* (a couple of scant palmfuls)
1 tablespoon chile powder (a palmful)
1 teaspoon ground cardamom (1/3 palmful)
1/2 cup mango chutney, plus some more to pass at table
2 cups chicken stock
Red rice, cooked according to package directions, or brown rice
Zest and juice of 1 lime or Kaffir lime leaves
1 bunch scallions, thinly sliced on an angle

Steps:

  • For fresh tomatoes:
  • Score the skins with a sharp knife in an X on the bottom of each tomato. Place the tomatoes in boiling water for 30 seconds, then transfer to ice water bath to cool. Peel, halve, and slice tomatoes, and reserve.
  • Preheat the oven to 425 degrees F.
  • Toss the squash with a drizzle of extra-virgin olive oil and season with salt, pepper, and nutmeg. Arrange the squash on a baking sheet and roast 25 to 30 minutes, until tender and brown at edges.
  • Heat 2 tablespoons extra-virgin olive oil in a large skillet with tight fitting lid. Add the peppers, onions, garlic, ginger, and season with salt and pepper, sweat out the vegetables a few minutes then add the eggplant, curry, chile powder, and cardamom. Stir to toast and combine, then cover the pot and cook 12 to 15 minutes, stirring occasionally, until eggplant is tender. Stir in the roast squash, tomatoes, chutney, and stock. Cool and store for make-ahead meal.
  • If serving immediately, start the rice a few minutes after the squash goes into the oven. Otherwise, reheat the curry over medium heat, stirring occasionally, 15 minutes after you start cooking the rice. To prepare the rice, follow package directions adding lime zest or leaves to water before rice, add the scallions to the rice and lime juice when the rice is done and you fluff with fork.
  • Serve curry on bed of lime and green onion rice with extra chutney for mixing in.

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