Oven-Roasted Eggplant & Butternut Squash Curry

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 247.3
  • Total Fat: 7.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 613.4 mg
  • Total Carbs: 45.5 g
  • Dietary Fiber: 14.2 g
  • Protein: 6.7 g

View full nutritional breakdown of Oven-Roasted Eggplant & Butternut Squash Curry calories by ingredient
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Delicious vegetarian curry that is a hit with the kids too! Serve it with naan or chapattis. Delicious vegetarian curry that is a hit with the kids too! Serve it with naan or chapattis.
Number of Servings: 6


    - 3 medium eggplant
    - 1 butternut squash
    - 1/2 C canola oil (cut down on this to cut the calories and fat)
    - 1.5 T cumin seeds
    - 3 large onions
    - 3 large tomatoes
    - 1/2 t turmeric
    - 1 T ground coriander
    - 1/2 ground black pepper
    - 1 large jalapeno, chopped
    - 1/2 T salt
    - 6 green onions, chopped into 1-inch pieces
    - 1 cup chopped cilantro


1. Preheat oven to 450 Fahrenheit. Wrap eggplant and squash in foil and place on baking tray. Bake for 1.5 to 2 hours, depending on how mushy you want your eggplant.
2. Heat oil in dutch oven on medium high for one minute. Add cumin seeds and heat for 30 seconds.
3. Add onions and saute until brown (8 minutes).
4. Reduce heat to medium and add tomatoes. Add turmeric, coriander, black pepper, jalapeno and salt and cook for 10 minutes. If eggplant and squash are still cooking, remove from heat and set aside.
5. Remove eggplant and squash from oven. Once cool, scoop insides out of eggplant and squash (remember to remove the seeds from the squash).
6. Roughly mash the squash and eggplant before adding them to the dutch oven.
7. Turn heat to medium and cook for 10 minutes.
8. Add green onions and heat for 2 - 3 minutes. Do not overcook.
9. Remove from heat and stir in cilantro.

Number of Servings: 6

Recipe submitted by SparkPeople user SKAMENTZ.

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