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
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.