Eggplant Curry

This Eggplant Curry (or Aubergine Curry) recipe is an easy dish that uses simple, straightforward ingredients and is ready in under an hour. Perfect for two!

Course Main Dishes

Cuisine Indian

Keyword aubergine curry, eggplant curry, indian aubergine curry, indian eggplant curry

Diet Dairy-Free, Gluten-Free, Vegan, Vegetarian

Time 45 minutes or less

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings servings

Calories 586kcal

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.
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.

Nutrition