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Spicy Eggplant Curry

Spicy Eggplant Curry prepared dish

This spicy eggplant curry features tender eggplant simmered in a fragrant coconut milk sauce with a blend of spices. It is a hearty and flavorful dish that pairs perfectly with rice or naan.

This recipe is indian style, dinner, scaled for 4 servings, with 15 min prep and 30 min cook.

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 4

Quick cooking notes

  • Core ingredients include ginger, coconut milk, tomato, cilantro.
  • Follow all 8 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 1 tbsp ginger (grated)
  • 1 can coconut milk
  • 2 medium tomato (chopped)
  • 0.5 cup cilantro (chopped)
  • 1 tsp black pepper
  • 1 tsp salt
  • 2 tbsp curry powder
  • 1 medium onion (chopped)
  • 2 tbsp vegetable oil
  • 2 medium eggplant (diced)
  • 3 cloves garlic (minced)

Instructions

  1. Heat the vegetable oil in a large pan over medium heat.
  2. Add the chopped onion and sauté until translucent, about 5 minutes.
  3. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  4. Add the diced eggplant to the pan and cook for about 10 minutes, stirring occasionally until it begins to soften.
  5. Sprinkle in the curry powder, salt, and black pepper, mixing well to coat the eggplant.
  6. Add the chopped tomatoes and coconut milk to the pan, stirring to combine all ingredients.
  7. Bring the mixture to a simmer and reduce the heat to low, cooking for another 15 minutes until the eggplant is tender.
  8. Remove from heat and stir in the chopped cilantro before serving.

Nutrition (per serving)

  • Calories: 220
  • Protein: 4 g
  • Fat: 15 g
  • Carbohydrates: 20 g
  • Fiber: 6 g
  • Sugar: 4 g
  • Sodium: 500 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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