Eggplant curry is a delicious and healthy option for vegetarians and home cooks who want to whip up a nutritious meal. This dish combines the rich flavors of spices with the creamy texture of eggplant, making it a favorite among healthy eaters. Plus, it's easy to prepare and packed with nutrients.

Eggplant Curry


To make this flavorful eggplant curry, you'll need the following ingredients:

  • Eggplants: 2 medium-sized, chopped into cubes
  • Onions: 2 large, finely chopped
  • Tomatoes: 3 medium, finely chopped
  • Garlic: 4 cloves, minced
  • Ginger: 1-inch piece, minced
  • Green Chilies: 2, slit (adjust according to your spice preference)
  • Coconut Milk: 1 cup (for a creamy texture)
  • Oil: 2 tablespoons (vegetable oil or coconut oil)
  • Spices:
  • Turmeric powder – 1 teaspoon
  • Cumin seeds – 1 teaspoon
  • Coriander powder – 2 teaspoons
  • Garam masala – 1 teaspoon
  • Red chili powder – 1 teaspoon (optional, for extra heat)
  • Salt: to taste
  • Fresh cilantro: chopped, for garnish


Preparing the Vegetables

  1. Eggplants: Wash and chop the eggplants into cubes. Sprinkle with a pinch of salt and set aside.
  2. Onions: Peel and finely chop the onions.
  3. Tomatoes: Wash and finely chop the tomatoes.
  4. Garlic & Ginger: Peel and mince the garlic and ginger.
  5. Green Chilies: Slit the green chilies lengthwise.

Cooking Instructions

Step-by-Step Guide

  1. Heat the Oil: In a large pan, heat 2 tablespoons of oil over medium heat.
  2. Add Spices: Once the oil is hot, add 1 teaspoon of cumin seeds. Sauté until they start to splutter.
  3. Sauté Onions: Add the finely chopped onions and cook until they turn golden brown.
  4. Add Aromatics: Add the minced garlic, ginger, and slit green chilies. Sauté for another 2 minutes until aromatic.
  5. Add Tomatoes & Spices: Stir in the chopped tomatoes, 1 teaspoon of turmeric powder, 2 teaspoons of coriander powder, and 1 teaspoon of red chili powder (if using). Cook until the tomatoes break down and form a thick sauce.
  6. Cook Eggplants: Add the cubed eggplants to the pan. Stir well to coat them with the tomato and spice mixture. Cook for about 5-7 minutes, stirring occasionally.
  7. Add Coconut Milk: Pour in 1 cup of coconut milk. Stir to combine all the ingredients. Reduce the heat to low and simmer for 15-20 minutes, or until the eggplants are tender and the curry has thickened.
  8. Finish with Garam Masala & Salt: Add 1 teaspoon of garam masala and salt to taste. Stir well and cook for an additional 2 minutes.
  9. Garnish: Turn off the heat and garnish with freshly chopped cilantro.

Serving Suggestions

Eggplant curry pairs wonderfully with a variety of sides:

  • Rice Options: Serve with steamed basmati rice, jasmine rice, or brown rice for a wholesome meal.
  • Bread: It also goes well with naan, roti, or any flatbread.
  • Garnishes: Enhance the flavor with a squeeze of fresh lemon juice and a dollop of yogurt or raita on the side.

Health Benefits

This eggplant curry isn't just tasty—it's also packed with health benefits:

  • Eggplants: Rich in fiber, antioxidants, and vitamins like B1, B6, and K.
  • Tomatoes: High in Vitamin C, potassium, and lycopene, which is beneficial for heart health.
  • Spices: Turmeric and ginger have anti-inflammatory properties, while cumin aids digestion.


Ready to elevate your dinner game? Give this eggplant curry recipe a try! It's a simple, wholesome, and delightful dish that's sure to become a staple in your kitchen. Happy cooking!

For more tips and personalized advice, don't hesitate to book a call with one of our culinary experts. Enjoy your culinary adventure!

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