Curried Aubergine Eggplant

Nutriscore Rating: 76/100

Discover the rich, aromatic flavors of Curried Aubergine Eggplant, a hearty vegetarian dish infused with warm spices and creamy coconut milk. This easy-to-follow recipe transforms tender cubes of eggplant into a melt-in-your-mouth curry, perfectly complemented by the bold flavors of cumin seeds, garam masala, and fresh ginger. With juicy tomatoes forming the base and a sprinkle of fresh cilantro for garnish, this vibrant dish pairs beautifully with steamed rice or pillowy naan. Ready in just 45 minutes, this comforting, gluten-free curry is a flavorful and wholesome addition to your dinner rotation. If you’re looking for a satisfying plant-based meal packed with flavor, this aubergine (eggplant) curry is your answer!

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 2 large aubergine (eggplant)
• 1 medium onion
• 4 cloves garlic cloves
• 1 inch piece ginger
• 2 medium tomatoes
• 3 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1 teaspoon garam masala
• 0.5 teaspoon red chili powder (optional)
• 1 cup coconut milk
• 1 cup water
• 2 tablespoons fresh coriander (cilantro)
• 1 teaspoon salt

📝 Instructions

14 steps

1. Wash and dice the aubergines (eggplants) into 1-inch cubes. Set aside.

2. Finely chop the onion, mince the garlic, and grate the ginger. Dice the tomatoes into small pieces.

3. Heat the vegetable oil in a large pan or skillet over medium heat.

4. Add the cumin seeds and let them sizzle for about 30 seconds until aromatic.

5. Add the chopped onion and sauté for 5-7 minutes until golden and translucent.

6. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes.

7. Add the diced tomatoes, and cook for 5 minutes until they break down and form a paste.

8. Stir in the ground coriander, turmeric, cumin, paprika, garam masala, and red chili powder (if using). Cook for 1-2 minutes to toast the spices.

9. Add the diced aubergines to the pan and toss to coat them in the spice mixture.

10. Pour in the coconut milk and water, stirring to combine. Season with salt.

11. Bring the mixture to a simmer, cover the pan, and cook for 20-25 minutes, stirring occasionally, until the aubergines are soft and tender.

12. Remove the lid and simmer for another 3-5 minutes to thicken the sauce, if desired.

13. Garnish with fresh coriander (cilantro) before serving.

14. Serve hot with steamed rice, naan, or flatbread.

Nutrition Facts

1 serving (1966.8g)

Calories		871
% Daily Value*
Total Fat		45.5 g	58%
	Saturated Fat	6.6 g	33%
	Polyunsaturated Fat	25.4 g
Cholesterol		0 mg	0%
Sodium		2459 mg	107%
Total Carbohydrate		121.4 g	44%
	Dietary Fiber	39.9 g	142%
	Total Sugars	66.2 g
Protein		17.4 g	35%
Vitamin D		0.0 mcg	0%
Calcium		290 mg	22%
Iron		11.2 mg	62%
Potassium		3705 mg	79%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 409 cal (42.4%%)

Protein: 69 cal (7.2%%)

Carbs: 485 cal (50.3%%)