Eggplant Aubergine Curry
Dive into the rich, aromatic flavors of Eggplant Aubergine Curry, a hearty and vegan-friendly dish bursting with Indian-inspired spices. Tender cubes of eggplant are simmered in a fragrant blend of cumin, coriander, turmeric, and garam masala, then bathed in creamy coconut milk for a luscious, velvety sauce. Fresh ginger, garlic, and ripe tomatoes form a vibrant base, while a hint of chili powder adds just the right amount of heat. Finished with a sprinkle of fresh cilantro, this one-pot wonder pairs perfectly with steamed rice or fluffy naan, making it a satisfying weeknight dinner or an impressive addition to your plant-based recipe collection. A quick 15-minute prep time and bold flavors will make this curry recipe a new staple in your kitchen!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 medium-sized eggplants (aubergines)
- 1 large onion
- 3 cloves garlic
- 1 inch piece ginger
- 2 large tomatoes
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 1 teaspoon garam masala
- 1 cup coconut milk
- 1 cup water
- 1 teaspoon salt
- 2 tablespoons fresh cilantro (coriander leaves)
Instructions
Wash the eggplants and dice them into 1-inch cubes. Set aside.
Finely chop the onion, mince the garlic, and grate the ginger. Dice the tomatoes into small pieces.
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the chopped onion to the pan and sauté for 5-7 minutes until golden brown.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the diced tomatoes, ground coriander, ground turmeric, ground cumin, and chili powder to the pan. Stir well and cook for 5 minutes until the tomatoes break down and the mixture becomes a thick paste.
Add the diced eggplants to the pan and stir to coat them in the spice mixture. Cook for 5-7 minutes until the eggplants start to soften.
Pour in the coconut milk and water. Add the salt and stir to combine. Cover the pan with a lid and let the curry simmer for 15 minutes, stirring occasionally.
Remove the lid, sprinkle in the garam masala, and cook for another 2-3 minutes to enhance the flavor.
Garnish with chopped fresh cilantro before serving. Serve hot with steamed rice or naan.
Nutrition Facts
Calories |
182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 515 mg | 22% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 16.5 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 884 mg | 19% | |
*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.
