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Close-up view of eggplant coconut curry in a bowl, highlighting the rich texture and color.
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Eggplant Coconut Curry

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 250
A flavorful and creamy vegan curry featuring tender eggplants simmered in coconut milk and aromatic spices, perfect served with rice or naan.

Ingredients

Vegetables

  • 2 medium aubergines (eggplants), diced
  • 1 tablespoon coconut oil or olive oil (Use coconut oil for a richer flavor.)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1-2 green chilies slit (Adjust to taste)
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 400 ml coconut milk
  • 1 cup vegetable broth
  • to taste Salt
  • for garnish Fresh coriander

Instructions 

  • Heat coconut oil in a large pan over medium heat. Sauté onion for 5 minutes.
  • Add garlic, ginger, and chilies; cook for 2-3 minutes until fragrant.
  • Stir in spices; cook for 1 minute to release flavors.
  • Add eggplants; cook 5-6 minutes until golden and softened.
  • Pour in coconut milk and broth; season with salt. Simmer for 15-20 minutes until tender and sauce thickened. Garnish with coriander.

Notes

Adjust spice levels to taste and serve with rice or naan.
Calories: 250kcal
Cost: $12
Course: Main Course
Cuisine: Indian
Keyword: Eggplant