This Eggplant Indian Curry recipe is one of my favorite comfort food dishes of all time. It is an effortless preparation with meltingly tender eggplant and a luscious sauce loaded with big Indian flavors. Indian cooking at its best!
We are declared fans of curries and Indian food. So naturally, Indian recipes and Thai Curries (Yellow, Red, and Green recipes here on our site) are at the top of our list.
While we lived in Mexico until the end of 2019, we used to have Indian Curry delivered or cooked every Sunday, no questions asked.
This Easy 1-Pot Masala Curry puts a smile on our faces every time we make it; we had it three times this past week! Just as our Indian Curried Cauliflower, also using garam masala!
Yes, maybe that’s a little too much! But, we were just craving for it, just as sometimes you’d want Perfect Italian Pizza three days in a row!
Why we love this dish
- You make this eggplant curry in one pot.
- Minimal babysitting - It only needs to be checked twice during the whole making.
- You only need a few ingredients that are very easy to find.
- This eggplant recipe is soft and silky, and you can pair it with your favorite choice of flatbread naan or basmati rice.
- Easy to use leftovers - we use eggplant curry leftovers as burritos or involtinis fillings.
- It makes a great fall season recipe, as it is cozy and packed with flavor.
What is curry?
Curry can be traced back to the origins of India and Bangladesh - that is where it came from originally.
Curry was first brought into Britain by the British Raj (or British Empire) who ruled over India between 1858 and 1947.
The British Raj used a lot of spices in their cooking and brought these spices into Britain.
A popular spice that they introduced was called "curry powder," which is a mixture of many different spices.
When curry powder arrived in Britain it was very new, so after a time, people began to add more and more spices to curry powder, giving rise to different varieties of curry.
Over time, people began to call the new combinations of spices "curry" and so curry powder itself was called "curry powder."
Curry is a dish that has many different varieties and origins. One popular type of curry is Thai curry which originated in Thai cooking and uses Thai spices such as Thai basil, Thai chili, Thai lemongrass, Thai galangal (also called Thai ginger), and Thai fish sauce.
Indian curry is another type of curry that has many different varieties, such as roghan josh (the red roghan meaning red chili powder), korma (derived from the word "kurma"), vindaloo, and garam masala (which we use in this recipe).
Types of Curry
- Asian curry (Thai curry, Indo-chinese curry, Singaporean curry, Indian Curry)
- Caribbean curry (derived from African cuisine & Indian spices such as cumin seeds and coriander)
- European curry (the reason for this is unknown because it doesn't really come from any one region)
- English curry (Thai curry with an English twist)
- Ethiopian Curry (derived from Indian cuisine)
- Japanese curry (Japanese dish made of beef or vegetables stewed in curry roux and usually eaten with rice. It was introduced to Japan by the British during early Meiji era)
The word curry came from the Tamil word "kari" meaning any kind of sauce or stew. So "curry" is a very broad term that can be used to describe any kind of dish, stew, or sauce.
If you love Thai curry, don't forget to check how to make authentic Thai Yellow and Green Curry Paste.
Ingredients for eggplant curry recipe
Eggplant masala recipe / Indian.
- Eggplant
- Coconut oil
- Tomato pulp (diced tomatoes, canned crushed tomatoes or tomato passata also work well)
- Peanuts
- Shredded coconut
- Garam masala or Madras Curry (other curries also work)
- Fresh coriander leaves (or coriander powder)
- Coconut milk
You can always add some fresh ginger (or ground ginger), but it is unnecessary.
See the recipe card for quantities.
How to cook Indian eggplant curry
Cooking Indian Eggplant is easy you just need to be patient, to achieve the best texture. It does not require babysitting but requires some time.
The creaminess from the eggplants comes from the technique used. Are you ready to take your cooking skills to the next level?
Preparation for eggplant
How to cut eggplant?
To grill eggplant on the stove you could either cut the raw eggplant on discs or lengthwise.
For this recipe, make sure to cut the eggplant lengthwise, keeping thick half-inch (1 cm) layers.
You may have only four or five. leave the eggplant cooking at low heat, and the pot will do the work.
Stir-fry
In a large saucepan, gently toast the peanuts and the shredded coconut on hot oil on medium heat.
Make sure they only get golden; it should take about 30 seconds.
Add the oil and the curry and stir for 1 minute.
Add tomatoes
Stir in half of the tomato passata and stir for 2 minutes.
Add eggplant slices
Place the eggplant slices on top of the mix. Stir a bit and add 1 cup of water. Close with a lid. (don’t worry if the eggplants are not fully covered).
Bring the heat to the minimum and leave it closed for 30 minutes.
Add the coconut milk
Open the lid, stir a bit and add the coconut milk, the rest of the tomato purée, salt, and cayenne pepper (or black pepper).
Final touch
After 10 minutes, add half of the chopped fresh coriander (reserve the rest to garnish).
With the back of the spoon, slightly mash the eggplant slices' inner parts.
Close the lid and cook on medium-high heat for another 10 minutes, stirring it halfway through.
Garnish
Turn the heat off, and let the lid on to let all the flavors come together before garnishing the eggplant curry with fresh coriander finely chopped.
Serve hot with steamed basmati rice, naan flat bread, or mashed potatoes.
Substitutions
Eggplants
You can use Asian eggplants, Japanese eggplants, and Italian eggplants. I have made the recipe with different types, and they all work.
Curry powder
You can use madras curry or mainstream curry powder if you have garam masala. If you have dried curry leaves, you can crush them using mortar and pestle and add them to the eggplant curry.
Other spices
Spiciness - feel free to add some cayenne pepper, red chili powder, or green chili if you want to spice it up unless you use a hot masala.
Mustard seeds - you can add a teaspoon of crushed mustard seeds or black mustard seeds.
Coriander powder - is always a nice addition to this curry if you want to spicy it even more.
Herbs - If you don’t love coriander, you can use some parsley leaves.
Tomato - if you don’t have tomato puree, you can use diced whole tomatoes. Tomato paste can be used to add extra sweetness and depth.
Fresh ginger - add a tablespoon of freshly grated ginger for extra intensity.
Oil choice - you can use olive oil instead of coconut oil.
Onion and garlic - just because we love intense flavors, we have tried adding one chopped onion and garlic cloves, and I have to say that this eggplant curry didn't need them.
I was very surprised to see that the flavor was already there with this choice of nicely picked ingredients; but if you feel like you want to add them to the dish, they won't hurt.
We noted that the onions and garlic started to overpower the delicious taste of the slow-roasted eggplant and decided to leave them out.
Variations
Add medium diced potatoes along with the tomato puree to add some extra starch and volume to your curry.
Frozen peas - add a handful if you one some extra texture and pulses.
Give me more Curry Recipes!
If you like one-pot recipes, don't forget to try this vegan chili recipe! Your family will love it!
Into Indian recipes? This Vegan Kitchari Cleanse Ayurvedic recipe is a great one for detox and giving your stomach some rest while resetting your gut health.
If you love eggplant, check our 9 Vegan Eggplant dishes post for more delicious recipes and one of our favorite eggplant comfort foods, the savory eggplant pie.
If you try this recipe, let us know! Leave a comment, rate it, and don't forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
Recipe
Indian Eggplant (Aubergine) Curry
Equipment
Ingredients
- 1 eggplant big, or 2 small
- 3 tablespoons masala curry powder organic, or madras curry
- 1 tablespoons avocado oil or coconut oil
- 2 cups organic tomato sauce or 4 tomatoes diced
- ¼ cup peanuts you can leave out a couple to garnish
- ⅓ cup coconut milk (you can leave 2 tablespoons out to decorate)
- 1 bunch coriander leaves or parsley
- 1 cup water
Optional:
- ¼ cup coconut shredded or flakes optional
- 1 teaspoon sea salt
- ½ teaspoon cayenne pepper
To serve:
- 1 cup brown basmati rice organic, boiled
Directions
- Slice the eggplant lengthwise. Ensure to make thick slices of about ½ inch (1 cm).
- In a large saucepan, gently toast the peanuts along with the shredded coconut on medium-high. Make sure they only get golden; it should take about 30 seconds.
- Add the oil and the curry and stir for 1 minute.
- Stir in the half of the tomato purée and stir for 2 minutes.
- Place the eggplant slices on top of the mix. Stir a bit and add 1 cup of water. Close with a lid. (don’t worry if the eggplants are not fully covered). Bring the heat to the minimum and leave it closed for 30 minutes.
- Stir. Open the lid, stir a bit and add the coconut milk, the rest of the tomato purée and the salt and cayenne pepper (salt and pepper are optional).
- After 10 minutes, add half of the chopped coriander (reserve the rest to garnish). With the back of the spoon, slightly mash the eggplant slices inner parts. Close the lid and let it simmer for another 10 minutes, stirring it halfway through.
- Turn the heat off and garnish. Your curry is ready to serve with some basmati rice. Garnish with the remaining coriander leaves.
Video
Notes
Nutrition Facts
Food safety
We sometimes take for granted that we have years (or decades) of cooking experience that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking points to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I use all of the products listed and recommend them because they are companies that I have found helpful and trustworthy.
Dan
Oh! just made it this curry, absolutely delicious! I had an eggplant and all the ingredients in my pantry. Lucky me! What a delicious treat! I added some extra chili and was great. My wife loved it!
Gus
Hey Dan! Thank you! Yes, an extra chili definitely makes sense to pice things up in this Indian Curry! I am very glad you guys enjoyed it!
Aya
I love eggplant curry, and this recipe did not disappoint. I added some potato to it, and it was amazing.
Gus
Potatoes do very well with this curry! I remembered I also added it once and adds an extra starchy touch! yum!
Anaiah
Yum, yum, yummmm! I love this easy Indian eggplant curry. It's so comforting and full of flavor. I served it for dinner over white rice and am hooked on it! I'll definitely need to make a bigger batch next time.
Gus
Nice! Lovely! Big batches of this recipe always work! It gets better over time as most stews!
Crystal
This is wonderful! I love eggplant so much. Thanks for this recipe!
Gus
We are fans of eggplant! Such a versatile ingredient! I am happy you liked the recipe!
Kayla DiMaggio
Oh my goodness, this eggplant curry was amazing and delicious! Every single bite was full of flavor! It was amazing!
Gus
Ohhh! That's so nice! Eggplants at their best! I love this one and we love that you enjoyed soo much! 🙂
Julia
My family really enjoyed this curry. My daughter isn't a fan of aubergines but she absolutely loved it. Great flavours and the spiciness was just right... wouldn't change anything about it at all.
Choclette
I love a good curry, but I've never made one with eggplants before. Next time I get hold of one, I'm going to give this a try. It sounds delicious.
Gus
Oh! you are going to be trapped on the eggplant's curry game. Eggplants make curries soo silky and delightful that there is no way back! Let us know how it goes!
Emily
This Indian Eggplant Curry is so comforting and full of flavor! Thanks for sharing this delicious recipe!
Gus
You are welcome, Emily! It makes me happy that silky eggplants on this curry recipe continue bringing happiness to families' tables! 🙂
Marinela
Love all those 1 pot dishes! This Indian eggplant curry has the perfect creamy texture and the flavor is fantastic! Must-try recipe!
Gus
I am so happy you enjoyed the curry as much as we do! This is our easy lunch and dinner, at least once a week!
sonia
This is wonderful! I love eggplant ! Thanks for this recipe!
Julia
Gus thanks for another delish recipe! This was perfect since I dont have much time for cooking everyday, just add everything to the pot, stir for a few times and dinner is ready! + enjoyed reading your tips!
Danielle Wolter
I just love using eggplant in curry and this came out wonderfully. Definitely will be going on the rotation.
Gina
Such a delicious way to enjoy eggplant! As someone who doesn't always LOVE eggplant dishes, this one was terrific. Hard to beat a good curry!
Aimee Mars
Wow, this looks incredible and I had no idea how many types of curry there are. This is one of those comforting meals you just want to eat all week long and it's great that it doesn't require much babysitting.
Gus
Hi Aimee, thanks for taking the time to leave a review! I really appreciate your feedback on this recipe and am so glad you enjoyed it. This is one of my favorite dishes and I love cooking it up every week too--it's such a simple meal with big flavor!
Sharon
I adore curry so this eggplant curry was a must-make! It was so hearty and delicious.
Gus
Super! Thanks for you review Sharon!
Vanessa
This curry has so much flavour! I love aubergine curry but this one of the best I've had!
Gus
Thanks for your review Vanessa! that makes me really happy!
Denay DeGuzman
What a delicious eggplant curry. I've already shared this recipe with 2 friends. Everyone's enjoying it! This recipe's a keeper.
Jessie
I am a huge Indian curry lover, but I’m always a little intimidated to make them myself. This recipe was really well written and the results were delicious!
Gus
Thank you, Jessie! I am glad you found it easy to make and yummy!
Kate
This egg plant curry was amazing! I served mine with some roti and it was amazing. Thank you!!
Gus
Roti is a great way to have it, I am sure it was delish! 🙂 Thanks for stopping by!
Irena
Aubergine, eggplant, whatever you call it, it's bloody delicious! This is a fantastic curry, guys. Thanks for the recipe, really enjoyed it.
Gus
That's cool Irena! We are glad you enjoyed this fav of ours!
Pam
We grow eggplant in the garden every year and I'm always looking for new recipes to make with it. This will be fabulous!
Gus
Thanks Pam! I'm so glad you found the recipe helpful. If you have any other questions, please don't hesitate to reach out.
Heidy
This Eggplant Indian Curry was excellent tasting. Definitely, a comfort food the whole family loved. Saving to make again.
Gus
Thanks for your review Heidy! I am glad the recipe was a hit on your family table!
Jessica
Oh this is so good with naan!!
Rachna
I love eggplants and this curry looks and sounds delicious. Thanks for sharing.
Savita
This looks full of flavors. A-must try dinner recipes
Gus
Thank you for your review, Savita. I'm glad to hear that the recipes look full of flavors and are a must-try! We have lots more where those came from so be sure to browse our site and subscribe to receive updates on new recipes.