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Eggplant Curry

Eggplant Curry is a classic Indian dish that is traditionally made with a combination of spices, onions, tomatoes, and eggplant. It is often served with rice, roti, or naan bread, and can also be eaten on its own as a vegetarian entrée. This dish is known for its rich, creamy texture and its unique flavor, which is a combination of sweet, spicy, and tangy. Eggplant Curry is a great way to add a flavorful and healthy meal to your dinner table.

Ingredients (2 Persons)

  • 1 large eggplant, cubed
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons grated ginger
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (14.5 ounces) coconut milk
  • 1/2 cup frozen peas
  • Salt and pepper, to taste

Directions

  • Step 1
    Heat the olive oil in a large skillet over medium heat. Add the eggplant and onion and cook until softened, about 8 minutes.
  • Step 2
    Add the garlic, ginger, curry powder, cumin, turmeric, cinnamon, and cayenne pepper and cook for 1-2 minutes, until the spices are fragrant.
  • Step 3
    Add the diced tomatoes, coconut milk, and frozen peas and bring the mixture to a simmer. Cook for 10-15 minutes, until the eggplant is tender and the sauce has thickened.
  • Step 4
    Season with salt and pepper, to taste, and serve.

Comments

Anonymous
,
This eggplant curry is very flavorful and incredibly easy to make. A true crowd pleaser, great for dinner parties or midweek night meals! Yum!

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