This Eggplant Indian Curry is one of my favorite comfort food dishes of all time. It is an effortless preparation where eggplants deliver all their flavor and texture at their best.
We are declared fans of curries. So naturally, Indian and Thai Curries are at the top of our list. While we lived in Mexico until the end of 2019, we used to have Indian Curry either delivered or cooked every single Sunday, no questions asked.
This Easy 1-Pot Masala Curry puts a smile on our faces every time we make it; this past week, we had in three times! 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 it in one pot.
- It will help if you watch it twice during the whole making.
- You only need a few ingredients that are very easy to find.
- It is soft and silky, and you can pair it with your favorite choice of naan or basmati rice.
- Use leftovers as burritos or involtinis fillings.
The key to getting this recipe right is undoubtedly the time, not effort.
The creaminess from the eggplants comes from the technique used. Just 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.
Spiciness: feel free to add some cayenne pepper or any other chili if you want to spice it up unless you are using a hot masala.
Herbs: If you don’t love coriander, you can use some parsley leaves.
Tomato: if you don’t have tomato puree, you can just use diced tomato.
Oil: you can use olive oil instead of coconut oil.
Give me more Curry Recipes!
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!
Indian Eggplant curry – Indian Aubergine Curry
- 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
- ? cup coconut milk (you can leave 2 tablespoons out to decorate)
- 1 bunch coriander leaves or parsley
- 1 cup water
- 1 cup brown basmati rice organic, boiled
- 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 coconut oil and the curry and stir for 1 minute.
- Now add 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.
- Open the lid, stir a bit and add the coconut milk, the rest of the tomato purée and the salt and cayennes 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 your curry is ready to serve with some basmati rice.
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.
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