Curried Eggplant in Tomato Sauce
Indulge in the rich, aromatic flavors of Curried Eggplant in Tomato Sauce, a comforting and easy-to-make vegetarian dish that’s perfect for weeknight dinners. This recipe brings together tender cubes of eggplant sautéed to perfection and simmered in a luscious, spice-infused tomato and coconut milk sauce. Featuring fragrant cumin seeds, garam masala, and a hint of cayenne pepper for a touch of heat, this curry offers a delightful balance of bold and creamy flavors. Finished with a garnish of fresh cilantro, it’s a vibrant and satisfying meal that pairs beautifully with steamed rice, fluffy naan, or your favorite flatbread. Ready in under an hour, this curry is a must-try for anyone seeking plant-based comfort food with a burst of Indian-inspired spices.
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Recipe Information
Ingredients
- 2 medium Eggplant
- 1 teaspoon Salt
- 3 tablespoons Vegetable oil
- 1 large Yellow onion
- 4 units Garlic cloves
- 1 tablespoon Ginger
- 1 teaspoon Cumin seeds
- 1.5 teaspoons Ground coriander
- 1 teaspoon Ground turmeric
- 1 teaspoon Garam masala
- 0.5 teaspoon Cayenne pepper
- 1 15-ounce can Canned crushed tomatoes
- 0.5 cup Coconut milk
- 2 tablespoons Fresh cilantro
- 0.5 cup Water
Instructions
Trim the ends off the eggplants and cut them into 1-inch cubes. Place the cubes in a colander, sprinkle with 1 teaspoon of salt, and let sit for 20 minutes. This helps remove excess moisture and reduces bitterness.
While the eggplant is resting, finely chop the onion, mince the garlic cloves, and grate the ginger. Set aside.
After 20 minutes, rinse the eggplant cubes under cold water and pat them dry with paper towels.
Heat 2 tablespoons of vegetable oil in a large skillet or pot over medium heat. Add the eggplant cubes and cook for about 5-7 minutes, stirring occasionally, until they are lightly browned. Remove the eggplant from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil, followed by the cumin seeds. Let the seeds toast for about 30 seconds until fragrant.
Add the chopped onion to the skillet and sauté for 4-5 minutes until softened and golden brown. Stir in the garlic and ginger, cooking for an additional 1 minute.
Sprinkle the ground coriander, turmeric, garam masala, and cayenne pepper over the onions. Stir well to coat the onions with the spices.
Pour in the crushed tomatoes and water, and stir to combine. Allow the mixture to simmer for 5 minutes to blend the flavors.
Add the browned eggplant back into the skillet, along with the coconut milk. Stir gently to coat the eggplant in the sauce.
Cover the skillet and let the curry simmer on low heat for 15 minutes, stirring occasionally, until the eggplant is tender and the flavors meld together.
Taste the curry and adjust salt as needed. Garnish with chopped fresh cilantro before serving.
Serve hot with steamed rice, naan, or your choice of flatbread. Enjoy!
Nutrition Facts
Calories |
860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 25.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4099 mg | 178% | |
| Total Carbohydrate | 119.5 g | 43% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 67.6 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 4308 mg | 92% | |
*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.
