This post contains affiliate links.
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.
save this recipe!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.
Reader rating
“Delicious! And so easy. I added a can of garbanzos for a protein pop. Thank you!” —Andrea
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.
To Peel or Not To Peel?
I prefer to leave the skin of the eggplant on in this recipe, as that’s where a lot of the eggplant nutrition is! If you’re not a fan of the texture the skin gives the curry, feel free to peel it off!
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.
Sarah’s Tip
To find the “best” eggplant, I recommend looking for an eggplant with smooth, shiny, and unwrinkled skin. Keep it in the refrigerator to help it stay fresh!
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!
Indian-Style Eggplant Coconut Curry
Ingredients
- 1 eggplant
- 2 Tbsp olive oil, 30 mL
- 1 shallot, finely chopped, about ½ cup
- 3 cloves garlic, minced
- 2 tsp garam masala
- 1 tsp each cumin, coriander, smoked paprika, salt
- 1 14-oz coconut milk, 400 g
- 1 14-oz can diced tomatoes, 400 g
- To serve: rice, cilantro
Instructions
- Rice: If serving with rice, get that started now.
- Eggplant: Cut the eggplant into bite-sized cubes. Heat oil in a large pot or pan, then add cubed eggplant. Cook until eggplant begins to brown and become soft, about 5 minutes.
- Flavor: Add the shallot and garlic to the pan, continuing to cook until shallot is soft and fragrant, another 2 minutes.
- Spices: Stir in garam masala, cumin, coriander, paprika, and salt to evenly coat the eggplant.
- Cans: Add the can of coconut milk and (undrained) diced tomatoes. Bring to a gentle simmer, cover, and let cook for 15 minutes.
- Serve: Serve warm over rice, topped with fresh cilantro.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
I made this recipe because someone gave me a lot of eggplants so I doubled the recipe and because I didn’t have tinned tomatoes, I substituted tomato paste
It was great. Very nice. I have been asked to make it again soon
So happy to hear it, Lynda! Enjoy! 😀
Is it necessary to “sweat” the eggplant? Salt and sit or rinse and dry? I’ve come across many recipes that usually prep the eggplant before cooking.
Not in this case as it’s a pretty liquidy recipe! For something like eggplant parm I would do that process.
Recipe was easily prepared but lacked flavor, better second day but adding freshly ground cinnamon and sprinkle of tiny diced jalapenos really improved this recipe
Good to know Like some heat
Great curry
Glad you liked it, Steve! Enjoy! 😀
Why is it called curry if it doesn’t have any curry
The blend of spices we use in this recipe makes it a curry, namely all that garam masala! 🙂
how long is the dish good in the refrigerator? freezer?
About 5 days in the fridge, or 1 month in the freezer 😀
Very nice and so simple.
Trying to build our Vegan recipe portfolio for friends and family. This hit the spot nicely.
It does bloom in flavor in the fridge, which is a treat for lunch the next day.
So happy to hear it, Don! Enjoy! 😀
Why is the eggplant fried first? I am asking because I have been making curries for years, and I´ve read, and have been told by Indian people that the onions should be fried first, and preferably over low heat for 10 minutes or more. Is there a specific reason?
I like doing it this way so the eggplant can crisp up without burning the onions!
DeLISHUS! And so easy. I added a can of garbanzos for a protein pop
Thank you!
yummy, but needs a bit more “heat”. I like that I don’t have to salt the eggplant! I threw in some cubes of left over butternut squash.