Indianveganvia groq
Vegan Eggplant Kheer Curry
A rich and creamy Indian-inspired curry made with eggplant and kheer, perfect for a vegan dinner option.
⏱35 min🍽4 servings📊medium
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Ingredients
- ●1 large eggplant, cut into 1-inch cubes Eggplant
- ●1 cup non-dairy kheer (such as almond or soy milk) Kheer
- ●2 tablespoons umami seasoning (such as mushroom or soy sauce) Umami
- ●1 teaspoon ground turmeric Turmeric
- ●1 teaspoon ground cumin Cumin
- ●1/2 teaspoon ground garam masala Garam Masala
- ●2 tablespoons coconut oil Coconut Oil
- ●to taste Salt
- ●chopped (for garnish) Fresh Cilantro
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Instructions
- 1
Heat the coconut oil in a large pan over medium heat.
- 2
Add the eggplant and cook until it starts to brown, about 5 minutes.
- 3
Add the turmeric, cumin, and garam masala, and stir to combine.
- 4
Add the kheer and umami seasoning, and stir to combine.
- 5
Bring the mixture to a simmer and cook for 10-15 minutes, or until the eggplant is tender.
- 6
Season with salt to taste.
- 7
Garnish with chopped cilantro and serve over rice or with naan bread.