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A plate of eggplant curry with rice is garnished with cilantro. Next to it is a smaller bowl of the same dish, glasses of ice water, and a bowl of rice, all elegantly placed on a vibrant red surface.
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4.87 from 23 ratings

Indian-Style Eggplant Coconut 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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Dishes
Cuisine: Indian
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Lactose, Vegan, Vegetarian
Keyword: aubergine curry, eggplant curry, indian aubergine curry, indian eggplant curry
Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Time: 45 minutes or less
Servings: 2 servings
Author: Sarah Bond

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.
    Cubed eggplant in a pan.
  • 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.
    Spiced eggplant in a pan.
  • Cans: Add the can of coconut milk and (undrained) diced tomatoes. Bring to a gentle simmer, cover, and let cook for 15 minutes.
    Eggplant with coconut milk and tomatoes in a pan.
  • Serve: Serve warm over rice, topped with fresh cilantro.
    Eggplant curry in a bowl next to an eggplant.

Video

Notes

Storage: This will keep in the fridge in an airtight container for up to 1 week or frozen for 1 month. Just let it thaw in the fridge overnight before enjoying it.
Meal Prep: This makes a great meal prep! Just store it with your rice of choice in individual containers. The moisture from the curry helps to keep the rice from drying out.
Need more heat? Add finely diced jalapeno or similar pepper (deseeded) to the dish as you saute the garlic.

Nutrition

Serving: 1serving | Calories: 586kcal | Carbohydrates: 33g | Protein: 8.1g | Fat: 52g | Saturated Fat: 35g | Cholesterol: 0mg | Sodium: 1206mg | Potassium: 1457mg | Fiber: 14g | Sugar: 17.4g | Calcium: 78mg | Iron: 4mg
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