Go Back
Eggplant curry needs a few key ingredients. First, you must pick the right eggplants. Look for smooth, shiny skin. The eggplants should feel heavy for their size. This means they are fresh and firm.

Eggplant Curry

Bring the warmth of delicious flavors to your kitchen with this easy Savory Eggplant Curry recipe! Perfect for busy weeknights or cooking newbies, you'll discover the key ingredients, simple steps, and healthy swaps to create a dish everyone will love. Boost your cooking skills and impress your family with this comforting meal. Click through for the full recipe and let the culinary adventure begin!
Print Recipe Pin Recipe

Ingredients
  

2 medium-sized eggplants, cut into bite-sized cubes

1 can (400ml) coconut milk

1 large onion, finely chopped

3 cloves garlic, minced

1 tablespoon ginger, grated

2 green chilies, slit lengthwise (adjust for spice preference)

2 tablespoons curry powder

1 teaspoon turmeric powder

1 teaspoon cumin seeds

2 tablespoons vegetable oil

Salt, to taste

Fresh cilantro leaves, for garnish

Cooked basmati rice or naan, for serving

Instructions
 

Heat the vegetable oil in a large skillet over medium heat. Once hot, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.

    Add the chopped onion and sauté until it turns translucent, about 5-7 minutes.

      Stir in the minced garlic, grated ginger, and slit green chilies. Sauté for another 2-3 minutes until the garlic is fragrant but not browned.

        Sprinkle the curry powder and turmeric powder into the skillet, stirring well to coat the onions and release the spices' aromas. Cook for another minute.

          Add the cubed eggplant to the skillet, stirring to mix it with the spices. Cook for about 5-7 minutes, allowing the eggplant to soften slightly.

            Pour in the coconut milk and stir to combine. Bring the mixture to a gentle simmer and reduce heat to low. Cover and cook for 15-20 minutes, stirring occasionally until the eggplant is tender and the curry thickens. Season with salt to taste.

              Once cooked, remove from heat and let it sit for a few minutes to allow the flavors to meld.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                  - Presentation Tips: Serve the spicy eggplant coconut curry in a deep bowl garnished with fresh cilantro leaves. Accompany with steaming basmati rice or warm naan on the side for a wholesome meal.