Eggplant curry
A hearty, flavour-packed vegetarian curry featuring aubergines, potatoes, aromatic spices, and creamy coconut milk. Perfect served with rice or flatbreads for a comforting meal.
Updated : 10 July, 2025
Easy
About 20 min.
Ingredients
2
Eggplant
2 tablespoon
Vegetable oil
1
Red onion
1 teaspoon
Cumin
2
Green chilli pepper
2 teaspoon
Garlic
chunk
Ginger
400 grams
Potato
5
Tomato
400 milliliters
Coconut milk
1 teaspoon
Garam masala
handful
Cilantro, coriander
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Using a vegetable peeler, remove the eggplant skin in alternating stripes to create a zebra effect. Trim the ends and cut the aubergines into 1.5cm cubes.
Step 2
Heat the oil in a large frying pan over medium-high heat. Once hot, add the onion, cumin seeds, chillies, garlic, ginger, potatoes, and cubed eggplant. Stir-fry for 5-6 minutes until everything is well coated in the spices.
Step 3
Add the chopped tomatoes and continue to stir-fry for another 2-3 minutes.
Step 4
Pour in the coconut milk, season with salt and pepper, and bring the mixture to a boil. Reduce the heat, cover with a lid, and simmer gently for 20 minutes, stirring occasionally, until the potatoes and aubergines are soft and tender.
Step 5
Stir in the garam masala and half of the chopped coriander, then remove from the heat. Garnish with the remaining coriander and serve hot with rice, naan bread, or flatbreads.