Best Caribbean Eggplant Curry Soup Recipes

Curried Eggplant Soup image

Provided by gourmetmomma

Categories Potato

Time 35m

Yield 2 serving(s)

Number Of Ingredients 8

Steps:

Combine the eggplant, onion, and potato into a small saucepan. Cover with stock.
Cook over medium heat for 30 minutes or until the potatoes are tender.
Blend the soup until smooth. Use an immersion (stick) blender, food processor, blender, or potato masher based on what you have. The color will be a pale pale green with little flecks of purple.
Add part of the salt and curry powder. Taste. Adjust seasonings to make it taste right for you.
Serve in bowls. Top with plain (unsweetened) yogurt and a dusting of curry powder. This is good with pita bread and raw veggies on the side.

Nutrition Facts : Calories 112.7, Fat 0.4, SaturatedFat 0.1, Sodium 591.2, Carbohydrate 25.8, Fiber 6.1, Sugar 5.9, Protein 3.4

Caribbean Eggplant and Black Bean Soup image

Provided by Julie Bs Hive

Categories Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

1 tablespoon canola oil or 1 tablespoon olive oil
3/4 cup green pepper, chopped
1/2 cup celery, chopped
1 garlic clove, minced
1 cup carrot, thinly sliced
1 1/2 teaspoons ground cumin
3/4 teaspoon ground allspice
3/4 teaspoon dried oregano
1/4 teaspoon salt
1 (28 ounce) can tomatoes in puree
2 tablespoons orange juice or 2 tablespoons water
1 tablespoon honey
1/2 teaspoon grated lime rind
2 1/4 cups eggplants, peeled and cut into 1/2-in cubes
1 cup cooked black beans
6 drops hot red pepper sauce (to taste)

Steps:

In a 5-quart Dutch oven, heat the oil over low heat. Add green pepper, celery, garlic, and carrots; cover and cook, stirring occasionally, for 8 minutes or until the vegetables are soft. Stir in the cumin, allspice, oregano, and salt and cook for 2 minutes.
Add the tomatoes (break them up) and sherry, honey, and the lime rind. Bring to a boil, cover, cook for 15 minutes. Add eggplant and cook, covered, for 10 minutes or until tender. Stir in the beans and red pepper sauce and cook just until heated through.

Nutrition Facts : Calories 170, Fat 4.2, SaturatedFat 0.4, Sodium 183, Carbohydrate 23.4, Fiber 7, Sugar 7.9, Protein 5.1

Eggplant Curry with Turmeric Cauliflower Rice image

Provided by Donal Skehan

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
One 2 1/2-centimeter (1-inch) piece of ginger, peeled and grated
3 eggplants, cubed
2 teaspoons nigella seeds or black mustard seeds
2 teaspoons garam masala
One 400-gram (14-ounce) can chopped tomatoes
200 grams (7 ounces) plain yogurt, plus extra to serve
1 tablespoon olive oil
1 garlic clove, crushed
1 teaspoon ground turmeric
800 grams (1 pound 12 ounces) riced cauliflower

Steps:

Heat half the oil in a large saute pan and gently fry the onion for 6 minutes until softened. Add the garlic and ginger and fry for 1 minute, then add the rest of the oil and the eggplants. Increase the heat and brown the eggplants on all sides.
Add the nigella (or mustard) seeds, garam masala, tomatoes and plenty of seasoning, reduce the heat and bubble for 15 minutes until the eggplant is lovely and tender and the sauce has thickened.
Meanwhile, prepare the cauliflower rice: heat the oil in a saucepan and fry the garlic and turmeric for 30 seconds, then add the riced cauliflower and a splash of water. Cover and steam for 5 minutes until hot and tender. Season well.
Stir the yogurt through the curry and allow to simmer gently for 1 to 2 minutes. Serve with the cauliflower rice and an extra dollop of yogurt