Eggplant Curry | Indian-Style Aubergine Curry

Described as the “best eggplant curry recipe!!!” by a reader, this curry is ready in under an hour. Although Indian recipes often require lots of spices, this version uses a few clever ingredients to keep the ingredient list short and the flavor big.

The best eggplant curry can be made right in your own kitchen. Seriously! Once you make this Indian-inspired curry bowl of goodness, you’ll be convinced of just how quick it is to make Indian-style food at home!

You’ll quickly learn that not only is this dish easy, it’s incredibly flavorful and feels like what you’d get at your favorite restaurant.

The shortlist to make Indian-style curry

• Eggplant: First up, you’ll need 1 Italian eggplant (or as the Brits say, aubergine!). If using a smaller type of eggplant (like Indian or Thai white eggplants), use 3 or 4!
• Flavor Base: To start building flavor, you’ll need olive oil to brown the eggplant, a shallot, garlic, garam masala, and a handful of other basic spices.
• Liquids: 1 14-oz can of coconut milk adds texture and great flavor. Follow the coconut milk with 1 14-oz can of diced tomatoes. Keep the liquid — don’t drain.

Time to get cooking

Step 1: Cook The Rice
If you’re serving your eggplant curry with rice, you can cook that now.

Step 2: Prep The Eggplant
Next, start on the eggplant by cutting it into bite-sized cubes. Heat the oil in a large pot or pan and add the eggplant.

Step 3: Cook The Shallot and Garlic
Add the shallot and garlic to the pan, continuing to cook until the shallot is soft and fragrant. It should take another 2 minutes.

Step 4: Stir In The Seasonings
Stir in the garam masala, cumin, coriander, paprika, and salt to evenly coat the eggplant.

Step 5: Add The Milk and Tomatoes
Add the can of coconut milk and the undrained diced tomatoes. Bring it all to a gentle simmer, cover, and let cook for 15 minutes.

Step 6: Serve With Rice and Cilantro
Serve warm over rice, topped with fresh cilantro.

eggplant alternatives

If you’re not super into eggplant, you can use chickpeas, other vegetables, or tofu in place of it or in addition to it.

• Chickpeas: These can be included during Step 5 when you add the coconut milk and diced tomatoes. Be sure to drain and rinse the chickpeas before adding them to the skillet. These will add a bit of protein and help thicken the curry.
• Tofu: Just swap tofu cubes for eggplant, but only fry for a few minutes to get some color on them.
• Other Vegetable Ideas: Readers have had success with butternut squash, pumpkin, and white beans. Go ahead and try any of them!

Curry + Rice = the perfect pairing

• Jicama Rice: This low-carb alternative to rice is quick to make, and its slightly sweet flavor goes super well with curries.
• Homemade Naan: It’s easier to make than you think!