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    Home » Recipes » Entrées

    Updated: Sep 28, 2023 by Gus · This post contains affiliate links.

    Indian Eggplant Curry - Aubergine Curry

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    eggplant indian dish
    eggplant indian dish
    VGF

    This Indian Eggplant 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!

    Indian Eggplant Curry
    Jump to Recipe

    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; definitely one of our favorite Indian eggplant dishes. We had it three times this past week! Like our Indian Curried Cauliflower and mushroom tikka masala, also use 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!

    Jump to:
    • 🤔 Why we love this dish
    • 🧐 What is curry?
    • Types of Curry
    • 🧾 Ingredients for eggplant curry recipe
    • 🔪 How to cook Indian eggplant curry
    • 🥢 How to serve
    • 🍶 Substitutions
    • 📖 Variations
    • ❓ FAQ
    • 🍛 More Curry Recipes
    • 📋 Recipe
    • 🌡️ Food safety
    • 💬 Reviews and Comments

    🤔 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), which ruled over India between 1858 and 1947.

    The British Raj used a lot of spices in their cooking and brought them 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 out how to make authentic Thai Yellow and Green Curry Paste.

    🧾 Ingredients for eggplant curry recipe

    Indian eggplant curry ingredients.
    • Eggplant: This veggie is the star of the dish, offering a meaty texture and absorbing flavors like a sponge. Plus, it's low in calories and high in fiber, making it a nutritional win.
    • Coconut Oil: We use it for its high smoke point, perfect for sautéing and frying. Its subtle coconut flavor also elevates the tropical notes in the dish.
    • Tomato Pulp: This adds a tangy richness and serves as the base for our sauce. Whether you use diced, crushed, or passata, it's all about creating that luscious texture.
    • Peanuts: These little guys add a crunchy contrast and are packed with protein. They also bring in a nutty flavor that complements the spices beautifully.
    • Shredded Coconut: This ingredient is all about texture and flavor. It adds a tropical twist and a bit of crunch, making each bite more interesting.
    • Garam Masala or Madras Curry: Spice is the life of the party here. These blends offer a complex flavor profile, ranging from sweet to spicy, and can be easily swapped based on what you have.
    • Fresh Coriander Leaves: These add a burst of freshness and color to the dish. If you're out of fresh leaves, coriander powder can also do the trick.
    • Coconut Milk: This brings everything together, adding creaminess and a hint of sweetness. It also helps to balance out the spices, making the dish indulgent yet light.

    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 of the eggplants comes from the technique used. Are you ready to take your cooking skills to the next level?

    slice eggplants into thick slices.

    Slice eggplants lengthwise into ½" (1 cm) slices. Remove the tops.

    stir fry the shredded coconut and peanuts using coconut oil.

    In a large saucepan, gently toast the peanuts and the shredded coconut in hot oil on medium heat. Ensure they only get golden brown; it should take about 30 seconds.

    add the garam masala curry powder to the saucepan.

    Add the garam masala curry powder to the saucepan.

    add tomato sauce into the mix.

    Stir in half of the tomato passata and stir for 2 minutes.

    Hint: you can also use two tablespoons of peanut butter to substitute for peanuts.

    place the sliced eggplants on top of the tomato sauce mixture.

    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 a minimum and leave it closed for 30 minutes.

    turn the eggplants and smash them with the back of a spoon.

    Turn the eggplants and smash them with the back of a spoon. Close the lid and cook on medium-high heat for another 10 minutes, stirring it halfway through.

    add coconut milk and coriander.

    Open the lid, stir a bit, and add the coconut milk, the rest of the tomato purée, salt, and cayenne pepper (or black pepper).

    let the curry simmer for another 10 minutes and remove from heat.

    Let the curry simmer for another 10 minutes and remove from heat.

    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. 

    Eggplant Curry garnished with coconut milk and served with basmati rice.

    🥢 How to serve

    • Basmati Rice: The long-grain, aromatic rice is a classic pairing with any Indian curry. It's like the Batman to this Eggplant Curry's Robin. The rice soaks up the flavors and provides a fluffy, light base that complements the richness of the curry. Ass some spicy pearl onions prepared with Indian spices; alternatively, serve with mashed potatoes.
    • Naan Bread: Tear off a piece of this fluffy, slightly charred bread and use it as an edible spoon. It's the perfect vehicle for scooping up that delicious curry and makes for a hearty meal.
    • Stuffed Bell Peppers: Get a little adventurous and stuff some bell peppers with the Eggplant Curry. Bake them until the peppers are tender, and you've got yourself a fusion dish that's as Instagrammable as it is tasty.

    Serve with freshly made basmati rice, naan flatbread,

    🍶 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

    • Spice It Up: If you're a heat seeker, add some sliced green chilies or a teaspoon of red chili flakes to the curry. It'll give you that extra kick and make your taste buds dance.
    • Protein Boost: Want to up the protein? Toss in some cubed tofu or tempeh during the last 10 minutes of cooking. They'll soak up the flavors and add a different texture to the dish.
    • Low-Fat Version: If you're watching your calories, swap out the coconut milk for a lighter plant-based milk like almond or oat milk. Just add a teaspoon of cornstarch to thicken the sauce and you're good to go.
    • Bulk it up: Add medium diced potatoes and tomato puree to add some extra starch and volume to your curry. Also, you can add Frozen peas - add a handful if you want some extra texture and veggies.

    Feel free to mix and match these variations to create your own signature, Eggplant Curry. The kitchen is your playground!

    ❓ FAQ

    Garam masala vs curry powder

    Garam masala is a blend of spices used in Indian cuisine, while curry powder is a British invention that combines different spices depending on the region.
    Garam masala typically contains cumin, coriander, cardamom, cloves, cinnamon, and black pepper.
    Curry powder can contain various spices such as turmeric, cumin, coriander, garam masala, mustard seeds, ginger, and chilies.
    The flavor profiles of garam masala and curry powder vary significantly since each one contains different spice combinations. Curry powder is generally hotter and spicier than garam masala.

    Do you need to salt eggplant?

    Ah, the age-old question: To salt or not to salt the eggplant and why.
    Reduce Bitterness: Older eggplants can sometimes have a bitter taste. Salting them can help draw out some of that bitterness.
    Remove Excess Moisture: Salting also helps remove excess moisture, resulting in a less soggy, more firm texture when cooking.
    Our Take:
    Given that many modern eggplant varieties are bred to be less bitter, salting is often optional. If you're using fresh, young eggplants, you can probably skip this step without any culinary regrets. However, if you're aiming for a firmer texture or are working with an older, potentially bitter eggplant, then go ahead and salt away!
    So, it's your call! Whether you're Team Salt or Team No-Salt, you're still in for a delicious dish.optionally add some coarse salt to make the eggplants less bitter.

    🍛 More Curry Recipes

    • Creamy Red Lentil Curry
    • Thai Fresh Red Curry
    • Yellow Thai Curry
    • Green Thai Curry
    • thai massaman vegetable curry with tofu featured.
      Thai Massaman Vegetable Curry with Tofu (Instant Pot or Stovetop)
    • vegan lentil curry without coconut milk.
      Easy Vegan Lentil Curry without Coconut Milk
    • Indian Cauliflower Curry Recipe featured
      Indian Cauliflower Curry Recipe
    • vegetable garam masala featured
      Easy Vegetable Tikka Masala Curry (Mushroom Tikka)

    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 detoxing 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, and our creamy eggplant pasta with tomato ricotta sauce.

    Indian Eggplant Curry with a wooden spoon in a skilet.

    ⭐ If you try this curry with aubergine, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!

    📋 Recipe

    Indian Eggplant Curry

    Indian Eggplant Curry Recipe

    Gus
    A carefully balanced blend of our favorite spices and seasonings come together to create this eggplant curry dish. It is the simplest way to enjoy your favorite vegetables!
    4.9 from 46 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 55 minutes mins
    Total Time 1 hour hr
    Course Main Course
    Cuisine Asian-Inspired, Indian-Inspired
    Servings 4 Servings
    Calories 194 kcal

    Equipment

    cuisine art large casserole with a lid.
    (affiliate link)
    Large saucepan (affiliate link)
    stainless measuring spoons.
    (affiliate link)
    measuring spoons (affiliate link)
    copper measuring cups and spoons.
    (affiliate link)
    measuring cups (affiliate link)
    bamboo wooden spoon.
    (affiliate link)
    Wooden Spoon (affiliate link)

    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 or parsley leaves
    • 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
    Prevent your screen from going dark

    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

    Topping
    Add some Crispy Tofu Cubes for an extra dose of protein
    Substitutions
    Curry: you can use madras curry or mainstream curry powder if you don’t have masala.
    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.

    Nutrition Facts

    Calories: 194kcalCarbohydrates: 16gProtein: 6gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 652mgPotassium: 780mgFiber: 8gSugar: 9gVitamin A: 591IUVitamin C: 11mgCalcium: 41mgIron: 3mg
    Did you make this recipe?Tag @ourplantbasedworld on Instagram and Hashtag it #ourplantbasedworld so we can see what's cooking!!
    Nutrition Facts
    Indian Eggplant Curry Recipe
    Amount per Serving
    Calories
    194
    % Daily Value*
    Fat
     
    13
    g
    20
    %
    Saturated Fat
     
    5
    g
    31
    %
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    5
    g
    Sodium
     
    652
    mg
    28
    %
    Potassium
     
    780
    mg
    22
    %
    Carbohydrates
     
    16
    g
    5
    %
    Fiber
     
    8
    g
    33
    %
    Sugar
     
    9
    g
    10
    %
    Protein
     
    6
    g
    12
    %
    Vitamin A
     
    591
    IU
    12
    %
    Vitamin C
     
    11
    mg
    13
    %
    Calcium
     
    41
    mg
    4
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.
     
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    🌡️ Food safety

    • 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 a high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

    Nutritional Disclaimer

    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.

    Affiliate Disclaimer

    Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.

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      Recipe Rating




    1. Melissa says

      August 07, 2022 at 5:37 pm

      We have a peanut allergy in the house - can you recommend a substitution?

      Reply
      • Gus says

        August 08, 2022 at 12:14 pm

        Hi Melissa, thank you for your inquiry. You could substitute peanuts with walnuts or blanched almonds. You can safely eat seeds if you're allergic to peanuts and other tree nuts. Popular substitutes include pumpkin seeds and sunflower seeds. I hope it helps and please let me know which one you choose and how you like it.

        Reply
    2. Savita says

      March 14, 2022 at 4:44 pm

      5 stars
      This looks full of flavors. A-must try dinner recipes

      Reply
      • Gus says

        March 15, 2022 at 7:33 am

        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.

        Reply
    3. Rachna says

      March 14, 2022 at 4:13 pm

      5 stars
      I love eggplants and this curry looks and sounds delicious. Thanks for sharing.

      Reply
    4. Jessica says

      March 14, 2022 at 4:02 pm

      5 stars
      Oh this is so good with naan!!

      Reply
    5. Heidy says

      March 14, 2022 at 3:51 pm

      5 stars
      This Eggplant Indian Curry was excellent tasting. Definitely, a comfort food the whole family loved. Saving to make again.

      Reply
      • Gus says

        March 14, 2022 at 5:07 pm

        Thanks for your review Heidy! I am glad the recipe was a hit on your family table!

        Reply
    6. Pam says

      March 14, 2022 at 3:25 pm

      5 stars
      We grow eggplant in the garden every year and I'm always looking for new recipes to make with it. This will be fabulous!

      Reply
      • Gus says

        March 15, 2022 at 5:59 pm

        Thanks Pam! I'm so glad you found the recipe helpful. If you have any other questions, please don't hesitate to reach out.

        Reply
    « Older Comments

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