Curried Eggplant Aubergine in Tomatoes
Transform your dinner routine with this vibrant and flavorful Curried Eggplant Aubergine in Tomatoes—an irresistible fusion of tender sautéed eggplant, aromatic spices, and a rich, velvety tomato and coconut milk sauce. This vegetarian curry is a symphony of textures and tastes, featuring earthy cumin, warm curry powder, and a hint of ginger that perfectly complement the natural creaminess of eggplant. Simmered to perfection, this dish is not only easy to prepare in under 45 minutes but also pairs beautifully with steamed rice or freshly baked naan. Packed with wholesome ingredients and simple yet bold spices, this gluten-free and vegan-friendly recipe is a must-try for curry lovers and anyone seeking a satisfying plant-based meal.
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Recipe Information
Ingredients
- 2 medium Eggplants (aubergines)
- 3 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Paprika
- 1 teaspoon Curry powder
- 4 medium Fresh tomatoes, diced
- 1 cup Canned crushed tomatoes
- 0.5 cup Coconut milk
- 2 tablespoons Fresh cilantro, chopped
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash and dice the eggplants into bite-sized pieces. Set aside.
Heat 2 tablespoons of olive oil in a large skillet or wok over medium heat.
Add the diced eggplants and sauté for 8-10 minutes, stirring occasionally, until they are golden brown and slightly softened. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and heat over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add the ground cumin, ground coriander, turmeric powder, paprika, and curry powder to the skillet. Stir well to coat the onions in the spices and toast them for about 30 seconds.
Add the diced fresh tomatoes and canned crushed tomatoes to the skillet. Stir well to combine.
Let the tomato mixture simmer for 5-7 minutes until it thickens slightly.
Pour in the coconut milk and season with salt and black pepper. Stir to combine.
Return the sautéed eggplant to the skillet and stir it into the tomato curry sauce.
Reduce the heat to low, cover, and let the curry simmer for 10-12 minutes, or until the eggplant is tender and has absorbed the flavors of the sauce.
Taste the curry and adjust the seasoning if necessary.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice, naan, or your favorite flatbread.
Nutrition Facts
Calories |
217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 749 mg | 33% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 16.9 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1064 mg | 23% | |
*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.
