Indian Eggplant Curry
Indulge in the rich, aromatic flavors of Indian Eggplant Curry, a hearty vegetarian dish that’s as comforting as it is delicious. This recipe features tender baby or Japanese eggplants, simmered to perfection in a creamy coconut milk-based curry infused with traditional Indian spices like turmeric, cumin, and garam masala. The dish starts with a fragrant tempering of mustard and cumin seeds, creating a flavorful base with sautéed onions, garlic, and ginger. Juicy tomatoes and fresh cilantro add a vibrant touch, while the silky coconut milk brings balance to the bold spices. Ready in just 45 minutes, this curry is perfect for weeknight dinners or special occasions alike. Serve it hot with steamed basmati rice, naan, or roti for a soul-satisfying meal that captures the essence of Indian cuisine. Perfect for vegetarians and curry lovers, this recipe is a must-try for anyone seeking an authentic and flavorful taste of India!
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Recipe Information
Ingredients
- 500 grams Small eggplants (baby eggplants or Japanese eggplants)
- 2 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 medium Onion, finely chopped
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 2 medium Tomatoes, finely chopped
- 200 milliliters Coconut milk
- 2 tablespoons Fresh cilantro, chopped
- 1 teaspoon Salt
- 200 milliliters Water
Instructions
Wash and pat dry the eggplants. Cut a deep 'X' into the bottom of each eggplant without slicing all the way through, leaving them whole.
Heat the vegetable oil in a large pan or skillet over medium heat.
Add the mustard seeds and cumin seeds to the hot oil. Let them splutter for 30 seconds, releasing their aroma.
Add the finely chopped onion to the pan and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add the turmeric powder, ground coriander, garam masala, and red chili powder. Stir well to coat the onions and release the spices' flavors.
Add the chopped tomatoes and sauté until they are soft and start to break down, about 5 minutes.
Pour in the coconut milk and water. Stir to combine and bring the mixture to a simmer.
Gently place the prepared eggplants in the curry sauce, ensuring they are submerged as much as possible.
Cover the pan with a lid and simmer for 20-25 minutes on low heat, or until the eggplants are soft and fully cooked. Stir occasionally to prevent sticking.
Season the curry with salt, adjusting to taste.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2438 mg | 106% | |
| Total Carbohydrate | 79.1 g | 29% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 43.3 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2326 mg | 49% | |
*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.
