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Eggplant Curry

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A rich and hearty Indian-style eggplant curry made with tender eggplant cubes simmered in a flavorful tomato and coconut milk-based gravy, perfect for a vegetarian meal.

Ingredients

Scale
  • 2 medium eggplants (about 600g), cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 2 tomatoes, finely chopped
  • 1 tsp turmeric powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp red chili powder (adjust to taste)
  • 1 cup coconut milk
  • 1/2 cup water
  • Salt to taste
  • Fresh cilantro for garnish

Instructions

  1. Heat oil in a pan over medium heat and add cumin seeds. Let them splutter.
  2. Add chopped onions and sauté until golden brown.
  3. Stir in garlic and ginger and cook for 1-2 minutes.
  4. Add chopped tomatoes and cook until they soften.
  5. Add turmeric, cumin, coriander, and chili powder. Stir well.
  6. Add eggplant cubes and mix to coat them with the spices.
  7. Pour in coconut milk and water. Season with salt.
  8. Cover and simmer for 15-20 minutes or until eggplant is tender.
  9. Uncover and simmer for a few more minutes to thicken the curry.
  10. Garnish with chopped cilantro and serve hot with rice or naan.

Notes

  • For a smoky flavor, roast or grill the eggplant before adding to the curry.
  • Adjust the chili powder according to your spice preference.
  • Add a pinch of garam masala at the end for extra depth of flavor.
  • Let the curry rest for a few minutes before serving to enhance the taste.

Nutrition

Find it online: https://ukfinda.com/eggplant-curry/