Oven Roasted Eggplant and Butternut Squash Curry

Warm, comforting, and deeply flavorful, this Oven Roasted Eggplant and Butternut Squash Curry is a vibrant plant-based dish that’s perfect for weeknight dinners or special occasions. The oven-roasted eggplant and butternut squash bring a caramelized sweetness and hearty texture to the rich, spiced coconut-curry sauce. Infused with aromatics like garlic, ginger, and a medley of fragrant spices, this curry is a celebration of bold, warming flavors. A touch of lime and fresh cilantro adds a zesty, herbaceous finish, making every bite irresistible. Serve it over fluffy basmati rice or with soft naan bread for a complete, satisfying meal. Ideal for vegetarians, vegans, and anyone who loves creative vegetable-based dishes, this curry is the perfect way to cozy up to dinner.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 medium eggplant
• 1 medium (about 2 pounds) butternut squash
• 3 tablespoons olive oil
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 1 large yellow onion
• 4 garlic cloves
• 1 tablespoon (grated) fresh ginger
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 cup crushed canned tomatoes
• 1 13.5-ounce can coconut milk
• 1 cup vegetable broth
• 0.25 cup (chopped) fresh cilantro
• 1 lime
• 0 (for serving) cooked basmati rice or naan

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the eggplants into 1-inch cubes and peel and dice the butternut squash into 1-inch cubes as well.

Step 3

Place the eggplant and butternut squash on a large baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with 1 teaspoon of salt and 1 teaspoon of black pepper, and toss to coat evenly.

Step 4

Roast the vegetables in the preheated oven for 20-25 minutes, flipping halfway through, until golden and tender.

Step 5

While the vegetables roast, finely dice the onion, mince the garlic, and grate the ginger.

Step 6

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 5-7 minutes, stirring occasionally, until soft and translucent.

Step 7

Add the garlic and ginger, and cook for another minute until fragrant.

Step 8

Stir in the curry powder, ground cumin, ground turmeric, and the remaining 0.5 teaspoon of salt. Toast the spices for about 30 seconds.

Step 9

Add the crushed tomatoes, coconut milk, and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.

Step 10

Remove the roasted eggplant and butternut squash from the oven and add them to the simmering curry sauce. Stir well to coat the vegetables in the sauce.

Step 11

Simmer the curry for another 10-15 minutes to allow the flavors to meld together, stirring occasionally.

Step 12

Just before serving, stir in the chopped cilantro and squeeze the juice of one lime over the curry for a bright, fresh finish.

Step 13

Serve warm with cooked basmati rice or naan on the side.

Nutrition Facts

Serving size	(3133.9g)

Amount per serving	% Daily Value*
Calories	1591.1

Total Fat 49.2g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 9756.4mg	0%
Total Carbohydrate 286.6g	0%
Dietary Fiber 71.1g	0%
Total Sugars 97.5g
Protein 32.1g	0%

Vitamin D 0IU	0%
Calcium 688.3mg	0%
Iron 25.3mg	0%
Potassium 6514.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.8%

Protein: 7.5%

Carbs: 66.7%