Eggplant Curry

My one-pot eggplant curry recipe features tender eggplant simmered in a delicately spiced, creamy curry. It’s the perfect low-effort vegetarian dish! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Indian

Prep Time 2

Cook Time 20

Total Time 22

Servings servings

Calories 382kcal

Author Arman Liew

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.

Video

Notes

TO STORE: Allow the curry to cool completely, then transfer it to an airtight container. Stored in the fridge, this dish will last 3 to 4 days.

TO FREEZE: Allow the dish to cool completely, then transfer it to an airtight container and freeze for up to 6 months.

TO REHEAT: Transfer leftovers to a skillet over medium heat and cook, while frequently stirring, until it reaches your desired temperature. You can also microwave the leftovers in 30-second intervals, stopping to stir between each.

Nutrition