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Eggplant Curry

Eggplant Curry

Features:
  • One Pot/Pan
  • Slow Cooker/Instant Pot
Cuisine:
  • 40
  • Serves 2
  • Easy

Directions

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This Eggplant Curry also known as brinjal curry is made with Indian eggplant and is simmered in a rich tomato sauce and spices. 

Eggplant Curry

Looking for more tasty vegetarian curry recipes, try my oh so popular Chickpea Spinach Curry or Red Kidney Bean Curry

You have the option to fry the eggplant in oil till tender or baking them. 

Totally up to you, personally I prefer to fry it in a bit of oil as seen below.

Make sure you are slicing the eggplant in four sections to allow for even cooking.

frying eggplant for curry

WHAT IS EGGPLANT CURRY

It is Indian eggplant that is either fried or baked that is simmered in a creamy sauce made of coconut milk, tomatoes, garlic and onions.

And a ton of amazing spices!

Eggplant Curry

WHAT IS IN EGGPLANT CURRY

  1. Coconut milk
  2. Ground Tomatoes 
  3. Garlic and Ginger

SPICES IN EGGPLANT CURRY

  1. Coriander
  2. Cumin
  3. Red Chili Powder
  4. Green Cardamom
  5. Garam Masala
  6. Salt

Eggplant Curry

HOW TO MAKE BRINJAL CURRY IN ENGLISH 

See recipe card below! 

HOW TO MAKE BRINJAL CURRY IN ENGLISH

This is a very popular vegetarian Indian eggplant dish that also is popular in Arab counties and is super simple to make, healthy and delicious! 

Packed full of so many flavors and texture it’s makes a satisfying and hearty meal.

Serve alongside some naan bread, or rice and don’t forget to share.

LOOKING FOR A NAAN BREAD RECIPE?

Try my Garlic Naan Bread it’s delicious!

Garlic Naan Bread Recipe

IS EGGPLANT CURRY HEALTHY

Yes, it is vegetarian and has tons of vegetables and spices in it.

If you want to make this dish even more healthy, you can bake the eggplant vs frying in oil

Eating vegetarian never tasted so good.

Eggplant Curry

CAN YOU FREEZE EGGPLANT CURRY

Defiantly! 

Note: If you are cooking on the stove top, omit the water. Otherwise it’s needed in the pressure cooker.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

WANT MORE CURRY RECIPES

Beef Masala Recipe

Eggplant Curry

Eggplant Curry

Yield: 2
Cook Time: 40 minutes
Total Time: 40 minutes

Ingredients

  • FRIED EGGPLANT:
  • 2 tbsp vegetable oil (or canola)
  • 8 Small Indian Eggplant
  • 5 large tomatoes
  • 1 large onion
  • 2 garlic cloves
  • 1 1/4 cups water
  • 1 1/4 tsp salt
  • 3 tbsp coconut milk or cream, full fat
  • CURRY SPICES:
  • 1 tsp ground gram masala
  • 1 tsp turmeric
  • 4 tsp cumin powder
  • 1/4 tsp cardamom powder
  • 1/2 tsp cayenne
  • 4 tsp coriander powder
  • 1/4 tsp ground cloves
  • 1/4 tsp black pepper
  • 1/4 tsp salt

Instructions

  1. ·Start by placing the fresh tomatoes, mustard seeds, onion, garlic in the blender.
  2. ·Blend till smooth then set aside.
  3. Meanwhile, cut the eggplant into four sections but do not cut the eggplant apart from the
    stem as it holds it together.
  4. Then in a large pot heat the olive
    oil and fry the eggplant turning often over medium to high heat till tender. About
    10 minutes!
  5. Next toss in the pureed tomato mixture and fry covered turning
    often about 10 more minutes. You may want to add some more oil!
  6. Add in all the spices and water
    and simmer on medium low heat another 10 minutes
  7. ·Stir in water, and then add the cooked
    eggplant.
  8. Simmer on medium – low heat
    covered for 15 minutes, stirring ever so often.
  9. Add the coconut milk and taste
    before serving to see if more salt is needed.
  10. Gently stir, partially cover,
    reduce heat to low and simmer 30 minutes. Stir carefully once or twice (so the
    eggplants don't break up completely), add more water if it dries out.
  11. Stir in coconut milk simmer uncovered 5 minutes on low heat, taste then add more salt if needed.
  12. Serve with naan bread or rice.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1088Total Fat: 36gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 54mgSodium: 1848mgCarbohydrates: 186gFiber: 52gSugar: 72gProtein: 36g

These calculations are based off Nutritionix

Did you make this recipe?

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Jacqueline

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