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4.86 from 47 votes

Indian Eggplant Curry Recipe

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!
Prep Time5 minutes
Cook Time55 minutes
Total Time1 hour
Course: Main Course
Cuisine: Asian-Inspired, Indian-Inspired
Diet: Gluten Free, Hindu, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: 1-pot, aubergine, coconut milk, curry, eggplant, indian curry, one pot
Season: Fall Recipes, Spring Recipes, Winter Recipes, Year Round
Diet: Gluten-Free, Grain-Free, Low-Carb, Refined Sugar-Free, Soy-Free, Vegan, Vegetarian
Method: Meal-Prep, No bake, One-Pot
Ingredient Group: Fruit, Dried Fruit & Nuts, Spices, Vegetable Recipes
Servings: 4 Servings
Calories: 194kcal
Author: Gustavo De Obaldia
Cost: $5

Equipment

  • Large saucepan (affiliate link)
  • measuring spoons (affiliate link)
  • measuring cups (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
  • 2 tablespoons peanut butter

To serve:

  • 1 cup brown basmati rice organic, boiled
Cups - Metric

Instructions

  • 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.

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