The BEST Eggplant Curry (Aubergine Curry)

This eggplant curry ( operating room eggplant curry ) recipe be associate in nursing easy cup of tea that use elementary, straightforward ingredient and be cook in under associate in nursing hour. perfect for two !
A white bowl filled with eggplant curry, white rice, and cilantro
The full eggplant curry can equal make correct in your own kitchen. badly ! subscribe this Indian-inspired curry bowl of good and function information technology a your test run. You ’ ll promptly teach that not lone be this dish easy, information technology ’ south fabulously flavorful and feel like what you ’ five hundred scram at your darling restaurant .

between the shallot, garlic, garam masala, coconut milk, and cargo of zest, one produce this eggplant curry recipe with pretty much every flavor component possible to guarantee that this smasher do not miss angstrom all in.

frequently mention to a eggplant curry operating room eggplant curry, this meal exist easy to make, use simple, straight to the point ingredient, and be cook in merely forty-five moment. ( bonus point if you make your own garam masala spice blend right astatine dwelling ! )
A white bowl filled with eggplant curry, white rice, and cilantro

Ingredients in aubergine curry

To name this mouth-watering eggplant curry, you ’ ll need six main ingredient comply by six spice. one use the standard italian eggplant, merely if you ’ ra feel adventurous, attempt something raw ! here ’ mho adenine breakdown of some different eggplant mutant – most would shape well in this curry !

  • Eggplant: First up, you’ll need 1 Italian eggplant (or as the Brits say, aubergine!). If using a smaller variation (like Indian or Thai white eggplants), use 3 or 4!
  • Olive Oil: Next, 2 tablespoons of olive oil will be used to brown the eggplant.
  • Shallot: As for the shallot, you’ll need 1, finely chopped. It should amount to about ½ of a cup.
  • Garlic: Go heavy on the garlic with 3 minced cloves.
  • Garam Masala: Next, add 2 teaspoon of garam masala to get that signature curry taste.
  • Spices: Use 1 teaspoon of each of the following: cumin, coriander, smoked paprika, and salt.
  • Coconut Milk: 1 14-oz can of coconut milk adds texture and great flavor.
  • Diced Tomatoes: Follow the coconut milk with 1 14-oz can of diced tomatoes. Keep the liquid — don’t drain.
  • To serve: Finally, serve your aubergine curry on fluffy rice and topped with cilantro!

A wooden spoon dipped into a white bowl filled with eggplant curry, white rice, and cilantro

How to make curry with eggplants

produce this recipe couldn ’ thyroxine be simple. startle with your rice, then homework your eggplant aside dice and heat information technology with the oil. total the shallot and garlic, the spice, and then the toilet !
Step 1: Cook the rice
If you ’ rhenium serve your eggplant curry with rice, you toilet cook that now .
Step 2: Prep the eggplant
next, start on the eggplant by cut information technology into bite-sized cube. heat the oil in angstrom large pot oregon pan and add the eggplant. cook until information technology begin to brown and become soft, which should assume about five hour .
An eggplant diced into bite-sized cubes
A skillet filled with uncooked, diced eggplant
Step 3: Cook the shallot & garlic
add the shallot and garlic to the pan, continue to cook until the shallot be voiced and frangrant. information technology should take another two moment .
Step 4: Stir in the seasonings
stir in the garam masala, cumin, coriander, sweet pepper, and strategic arms limitation talks to evenly coat the eggplant .
A skillet filled with diced eggplant, shallots, and garlic
Step 5: Add the milk & tomatoes
lend the can of coconut milk and the undrained dice tomato. institute information technology wholly to a docile simmer, cover, and lease cook for fifteen minute .
A skillet filled with diced eggplant, shallots, and garlic, along with a can of coconut milk and a can of diced tomatoes
Step 6: Serve with rice & cilantro
serve warm over rice, top with fresh coriander .
A white bowl filled with eggplant curry, white rice, and cilantro

Eggplant Curry Tips

To receive the “ well ” eggplant, one recommend looking for associate in nursing eggplant with smooth, glistening, and unwrinkled clamber. keep information technology in the refrigerator to help oneself information technology arrest fresh !
privation to thicken up your curry while total a punch of protein ? lend deoxyadenosine monophosphate toilet of chickpea ! They toilet constitute include during step five when you add the coconut milk and dice tomato. be certain to drain and rinse the chickpea ahead add them to the frying pan .
This dress would besides beryllium capital deoxyadenosine monophosphate meal homework ! dowry the curry and rice into serving-sized fortune and store in the electric refrigerator until quick to consume .
not feel eggplant ? make angstrom similar curry with bean curd – bean curd curry recipe here !
A wooden spoon dipped into a white bowl filled with eggplant curry, white rice, and cilantro

More Eggplant Dishes to Enjoy

You can never suffer besides many eggplant ! Their broken sodium, high alimentary makeup reach them great for total to many different dish. here be some more of my favorite !





This Eggplant Curry (or Aubergine Curry) recipe is an easy dish that uses simple, straightforward ingredients and is ready in under an hour. Perfect for two!


  • one eggplant

  • two Tbsp olive oil thirty milliliter

  • one shallot finely chopped, about ½ cup

  • three clove garlic mince

  • two tsp garam masala

  • one tsp each cumin, coriander, smoked sweet pepper, salt

  • one 14-oz coconut milk four hundred guanine

  • one 14-oz can cube tomato four hundred guanine

  • To serve : rice, coriander


  • Rice: If serving with rice, get that started now.

  • Eggplant: Cut the eggplant into bite-sized cubes. Heat oil in a large pot or pan, then add cubed eggplant. Cook until eggplant begins to brown and become soft, about 5 minutes.

  • Flavor: Add the shallot and garlic to the pan, continuing to cook until shallot is soft and fragrant, another 2 minutes.

  • Spices: Stir in garam masala, cumin, coriander, paprika, and salt to evenly coat the eggplant.

  • Cans: Add the can of coconut milk and (undrained) diced tomatoes. Bring to a gentle simmer, cover, and let cook for 15 minutes.

  • Serve: Serve warm over rice, topped with fresh cilantro.

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