Korma Baked Eggplant

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Korma, or qorma (means 'to braise', or pan-sear) is a luxurious Indian curry, either meat, fish or vegetables, known for its harmonious blend of spices and a delicate, creamier, richer sauce that is made with ingredients such as cream, yoghurt, and/or nuts (cashews and almonds), while regular curry usually has a thinner sauce made with tomatoes, onions, and spices.
This eggplant korma recipe is made with classic Indian spices and ingredients, with eggplants baked instead of braised, with a homemade korma paste and coconut cream. It’s creamy, nutty and so flavourful. If you prefer milder curries, then this is the right one and perfect for kids too.

 

Korma Paste	Eggplant
2 tsp Cumin seeds (or 1¾ tsp cumin powder) 2 tbsp Coriander seeds (or 1 tbsp coriander powder) ½ tsp Turmeric powder 2 tbsp Garam masala 1 tsp Red chilli pepper flakes 1 tbsp Olive oil 3 Garlic cloves, peeled and chopped 2 inch Fresh ginger root, peeled and chopped 1 tbsp Tomato paste 2 tbsp Desiccated coconut 2 tbsp Cashew nuts, soaked for 10 minutes 2 tbsp Cilantro leaves, chopped	2 Large eggplants, halved lengthways Sea salt 150 g Korma curry paste 400 ml / 1 can Coconut cream Sea salt and black pepper 2 tbsp Toasted almond flakes, to serve Mint leaves, to serve Thinly sliced red chilli, to serve (optional)

1. Place cumin seeds and coriander seeds in a frying pan over low heat. Roast, stirring constantly, for 2 minutes or until slightly browned. Remove from heat. Leave to cool completely.
2. Transfer to a food processor. Add turmeric powder, garam masala, chilli pepper, garlic, ginger, tomato paste, desiccated coconut, cashew nuts, olive oil and cilantro leaves. Grind to a smooth paste.
3. Preheat oven to 180C/350F. Half the eggplants and use a small sharp knife to score the cut sides of the eggplant in a diamond pattern (don’t cut all the way through). Sprinkle the cut sides with some sea salt and set aside for 30-60 minutes to release water. Blot the eggplant halves dry with paper towels. Place them, cut-sides up, on a baking tray.
4. Place the curry paste and coconut cream in a bowl and stir until well combined. Season. Spread half of the curry paste mixture over eggplant halves.
5. Bake eggplants, basting occasionally with any pan juice, for 45-50 minutes or until tender and golden.
6. Arrange on a serving plate. Sprinkle with toasted almond flakes, mint leaves and chilli rings, if using. Serve with the remaining curry paste mixture.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com