Eggplant Tomato and Green Onion Curry
Savor the vibrant flavors of this Eggplant Tomato and Green Onion Curry, a wholesome and aromatic dish that's perfect for weeknight dinners or a cozy plant-based meal. Tender cubes of eggplant are simmered in a luscious spiced tomato-coconut sauce, infused with the earthy warmth of cumin, coriander, and turmeric, and balanced with a hint of heat from red chili powder. The delicate sweetness of coconut milk intertwines beautifully with the freshness of green onions and cilantro, creating a rich and satisfying curry bursting with flavor. Ready in just 40 minutes, this vegan-friendly dish is incredibly easy to make and pairs perfectly with steamed rice or soft flatbread for a comforting, satisfying meal. Healthy, flavorful, and packed with seasonal ingredients, this curry will quickly become a staple in your recipe collection!
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Recipe Information
Ingredients
- 2 medium eggplant
- 4 medium tomatoes
- 6 stalks green onions
- 1 cup coconut milk
- 2 tablespoons vegetable oil
- 4 cloves garlic
- 1 inch piece fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 0.5 teaspoon garam masala
- 1 teaspoon salt
- 0.5 cup water
- 2 tablespoons fresh cilantro
Instructions
Wash and dice the eggplants into bite-sized cubes. Sprinkle with a small pinch of salt and set aside for 10 minutes to remove any bitterness, then pat dry with paper towels.
Chop the tomatoes into small pieces and finely slice the green onions, separating the white parts from the green tops. Mince the garlic and grate the ginger.
Heat the vegetable oil in a large skillet or saucepan over medium heat. Add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.
Add the white parts of the green onions to the skillet and cook for another 2 minutes, stirring occasionally.
Stir in the ground cumin, coriander, turmeric, and red chili powder. Cook for 30 seconds to bloom the spices.
Add the diced eggplants to the skillet, stirring to coat them in the spices. Cook for 5 minutes, stirring occasionally, until the eggplant begins to soften.
Add the chopped tomatoes, salt, and 0.5 cup of water to the skillet. Stir well and cover with a lid. Let the mixture simmer for 10 minutes, stirring occasionally, until the eggplant is tender and the tomatoes have broken down into a sauce.
Pour in the coconut milk and sprinkle in the garam masala. Stir well and let the curry simmer uncovered for another 5 minutes, allowing the flavors to meld.
Turn off the heat and stir in the green tops of the onions and most of the fresh cilantro, reserving a small amount for garnish.
Taste and adjust seasoning if necessary. Serve hot, garnished with the remaining cilantro, alongside steamed rice or warm flatbread.
Nutrition Facts
Calories |
734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 18.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3613 mg | 157% | |
| Total Carbohydrate | 114.2 g | 42% | |
| Dietary Fiber | 39.7 g | 142% | |
| Total Sugars | 67.0 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 292 mg | 22% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 4082 mg | 87% | |
*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.
