Indian Eggplant Curry  Recipe

Scribbled Underline

Prep: 5 Min

– 1 big eggplant  – 3 tbsp masala curry – 1 tbsp coconut oil – 2 cups tomato sauce – ¼ cup peanuts – ? cup coconut milk – 1 bunch coriander 

Cook: 55 Min


White Scribbled Underline

Slice Eggplants

Make sure to cut the eggplant lengthwise, keeping thick half-inch (1 cm) layers.

Cook the curry

Gently toast the peanuts and the shredded coconut on hot oil on medium heat. Add the oil and the curry and stir for 1 minute and add the tomato sauce, followed by a layer of eggplant and let it cook on low heat.

Cook the curry

Place the eggplant slices on top of the mix. Stir a bit and add 1 cup of water. Close with a lid.  Bring the heat to the minimum and leave it closed for 30 minutes. Then add the coconut milk. Almost ready!

Adjust Seasoning and serve with basmatti rice.

Garnish with coconut milk, coriander, and peanuts.

More Curry Recipes

Green Thai Curry

Yellow Thai Curry

Red Lentil Curry


More Eggplant Recipes

Pickled eggplants

Italian Eggplant Stew

Eggplant Parmigiana