Eggplant Curry Indian
Dive into the rich, aromatic flavors of Indian cuisine with this delectable **Eggplant Curry** recipe, a comforting vegetarian dish that’s brimming with spice and soul. Tender cubes of eggplant are simmered in a luscious, spiced coconut milk sauce infused with earthy cumin, fragrant garam masala, and a touch of heat from red chili powder. This easy-to-make curry comes together in under an hour, making it perfect for weeknight meals or special occasions alike. Pair this creamy, flavorful curry with fluffy basmati rice or soft naan for a satisfying and wholesome Indian-inspired feast. Garnished with fresh cilantro for a vibrant finishing touch, this eggplant curry is a must-try for curry lovers seeking an authentic yet approachable recipe.
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Recipe Information
Ingredients
- 2 Large eggplants
- 2 tablespoons Vegetable oil
- 1 large Onion, finely chopped
- 4 Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Ground red chili powder (optional, adjust to taste)
- 2 medium Tomatoes, finely chopped
- 1 cup Coconut milk
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 1 teaspoon Salt
- 0.5 cup Water (optional, adjust consistency)
Instructions
Wash the eggplants and cut them into bite-sized cubes. Set the cubes aside.
Heat 2 tablespoons of vegetable oil in a large, deep skillet or pot over medium heat.
Add the cumin seeds to the hot oil and allow them to sizzle for 30 seconds until aromatic.
Add the finely chopped onion and sauté for 5-7 minutes, stirring frequently, until soft and golden.
Stir in the minced garlic and ginger. Sauté for another 1-2 minutes until fragrant.
Add the turmeric, coriander, garam masala, and red chili powder (if using). Mix well and cook the spices for 1 minute.
Add the chopped tomatoes and cook for 5 minutes, stirring occasionally, until the tomatoes soften and break down into a sauce.
Stir in the cubed eggplants. Coat them well in the spiced tomato mixture.
Cover the skillet and let the eggplants cook on medium-low heat for 15-20 minutes, stirring occasionally, until they are tender. Add water if needed to prevent sticking or to adjust the consistency.
Pour in the coconut milk and stir to combine. Simmer the curry for 5 minutes to let the flavors meld together.
Taste and adjust the seasoning with salt as needed.
Remove the curry from the heat and garnish with fresh chopped cilantro.
Serve hot with steamed basmati rice or naan bread. Enjoy your homemade Indian-style eggplant curry!
Nutrition Facts
Calories |
721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2036 mg | 88% | |
| Total Carbohydrate | 115.7 g | 42% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 60.0 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 3853 mg | 82% | |
*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.
