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Eggplant Curry
Laura

Easy Eggplant Curry

This Easy Eggplant Curry delivers tender eggplant cubes in a creamy, tangy coconut-tomato sauce with aromatic Indian spices. Perfect for healthy weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium eggplants about 1.5 pounds, cut into 1-inch cubes
  • 3 tablespoons coconut oil or vegetable oil divided
  • 1 large yellow onion finely diced
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 medium tomatoes diced, or 1 cup canned diced tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon cayenne pepper adjust to taste
  • 1 can (14 oz) coconut milk full-fat for creaminess
  • 1 cup vegetable broth or water
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • Fresh cilantro leaves for garnish
  • Cooked basmati rice or naan for serving

Equipment

  • Large skillet or Dutch oven
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Wooden spoon

Method
 

  1. Cut eggplants into 1-inch cubes and toss with 1/2 teaspoon salt. Let sit for 10 minutes, then pat dry with paper towels.
  2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add eggplant cubes in a single layer and cook for 5-7 minutes until golden brown on all sides. Remove and set aside.
  3. Add remaining 1 tablespoon oil to the pan. Cook diced onion for 5 minutes until softened and lightly golden.
  4. Add minced garlic and grated ginger, cooking for 2 minutes until fragrant. Stir in diced tomatoes and tomato paste, cooking for 3-4 minutes until tomatoes break down.
  5. Add curry powder, cumin, coriander, turmeric, garam masala, and cayenne. Stir constantly for 1 minute to toast the spices.
  6. Pour in coconut milk and vegetable broth, stirring to combine into a smooth sauce.
  7. Return browned eggplant to the pan, gently stirring to coat with sauce. Bring to a simmer, reduce heat to low, cover and cook for 15-20 minutes until eggplant is tender.
  8. Stir in lemon juice and taste for seasoning. Adjust salt and pepper as needed. Garnish with fresh cilantro and serve hot over rice or with naan.

Notes

  • Salting the eggplant before cooking prevents it from becoming mushy and reduces oil absorption
  • Toast spices well but watch carefully to avoid burning, which creates bitterness
  • This curry tastes even better the next day as flavors continue to develop
  • Add chickpeas or lentils in the last 10 minutes for extra protein
  • Store in refrigerator for up to 4 days or freeze for up to 3 months