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My one-pot eggplant curry recipe features tender eggplant simmered in a delicately spiced, creamy curry. It’s the perfect low-effort vegetarian dish!
Craving more vegetarian Indian recipes? Try my chana masala, paneer tikka masala, and vegetable korma next.
I love cooking eggplant because it’s mild in flavor and works seamlessly with all different spices and seasonings. When I want to accentuate its best features, I make aubergine curry.
Also known as brinjal curry, it combines softened eggplant with an Indian spice blend in an aromatic tomato and coconut milk curry sauce. We like to serve it with basmati rice and 2-ingredient naan for an even more satisfying dish.
Table of Contents
Why I love this recipe
- Easy to customize. Don’t worry if you don’t have every spice listed. Most can be substituted depending on what you have on hand.
- Great for meal prep. The flavors mesh together overnight and it reheats like a dream.
- Diet-friendly. It’s vegetarian, gluten-free, and you only need one simple swap to make it vegan!
- Good for eggplant skeptics. I know the texture of eggplant turns some people off, but I promise those people will LOVE this curry.
Ingredients needed
- Eggplant. Look for one large, firm eggplant with no soft spots. It will need to be cut into equal-sized cubes.
- Oil. I used olive oil to sauté the eggplant and spices, but any neutral-flavored oil will do.
- Cumin seeds and mustard seeds. Fresh whole spices are preferred but I’ve used dried species in a pinch. Just skip the step for roasting the seeds.
- Garlic, ginger, and onion. Essential aromatics. Again, fresh is best, but powdered will work if need be.
- Salt and black pepper. To taste.
- Garam masala. I can find this at my regular grocery store, though it’s probably fresher from an Indian grocery store.
- Tomato paste. For a rich, hearty tomato flavor.
- Coconut Milk. Preferably canned and full-fat, though low-fat coconut milk or coconut cream works.
- Fresh coriander. AKA cilantro, for garnish.
- Yogurt. For topping the finished curry. This can be swapped for vegan yogurt or omitted.
How to make eggplant curry
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Sauté eggplant. Heat 2 tablespoons of oil in a large pan over medium-high heat. Once hot, sauté the eggplant cubes for 7-8 minutes. Remove from the pan and set aside.
Step 2- Toast the seeds. Add the remaining oil and place back over medium heat. Add the cumin and mustard seeds, cover the pan, and toast for 30 seconds.
Step 3- Build the sauce. Add the ginger, garlic cloves, onion, salt, and pepper, and cook until fragrant. Stir in the garam masala, tomato paste, and coconut milk and bring to a boil.
Step 4- Finish the curry. Add the eggplant to the pan and simmer until the sauce thickens.
Step 5- Garnish and serve. Garnish with cilantro and serve with yogurt or extra coconut milk.
Arman’s recipe tips
- If the curry is too thick, add a little coconut milk.
- If the curry is too thin, make a cornstarch slurry by combining one tablespoon of cornstarch with three tablespoons of cold water. Add this to the curry and stir until it thickens.
- Salt the eggplant. While optional, I find salting the eggplant helps dry it out, giving it a meatier texture. Let the cubed eggplant sit for 15 minutes, then strain the excess moisture and pat dry with paper towels.
Variations
- Add protein. Stir in cooked chicken breast, shrimp, chickpeas, or tofu for a protein boost.
- Spice it up. Add red chili pepper (or Kashmiri chili powder) for a little heat.
- Roast the eggplant. For a different texture, roast the eggplant in the oven at 200C/400F for 20-25 minutes or until tender.
Storage instructions
To store: Store leftover cooled curry in an airtight container in the fridge for 3-4 days.
To freeze: Transfer leftovers to a freezer-safe container and freeze for up to six months.
Reheating: Reheat in a skillet over medium heat or microwave in 30-second intervals until warm.
Frequently asked questions
I don’t find soaking eggplant necessary, though you’re welcome to salt it and let it sit for 10-15 minutes to draw out excess moisture. When the time is up, drain the eggplant and pat dry with paper towels.
Yes, you can substitute other vegetables for eggplant in the recipe. Cauliflower, sweet potatoes, and white potatoes are all delicious options that will work well with the sauce.
More eggplant recipes
Eggplant Curry
Video
Ingredients
- 1 large eggplant cubed
- 3 tablespoons olive oil divided
- 2 teaspoons cumin seeds
- 1 tablespoon mustard seeds
- 1 inch ginger minced
- 3 cloves garlic minced
- 1 medium onion chopped
- 1 teaspoon salt
- 2 teaspoons garam marsala
- 1 tablespoon tomato paste
- 13.5 ounces canned coconut milk
Instructions
- Heat 2 tablespoons of oil in a large pan over medium-high heat. Once hot, add the eggplant cubes and saute for 7-8 minutes, regularly stirring, until browned. Remove from the pan and set aside.
- Add the remaining oil and place back over medium heat. Add the cumin and mustard seeds, cover the pan, and toast for 30 seconds.
- Add the ginger, garlic, onion, and salt and cook until fragrant and the onion is translucent. Stir through the garam masala, tomato paste, and coconut milk and bring to a boil.
- Add the eggplant to the pan and cook everything together until the sauce thickens.
- Sprinkle with chopped cilantro and serve with yogurt or extra coconut milk.
Notes
Nutrition
Originally published July 2023, updated and republished September 2024
I never ate curry before. Only spice curry. But I know its Indian food and I really much want to taste.
Looks yummy and I will make it