Creamy Eggplant Curry

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Creamy Eggplant Curry

Rich, cozy, and full of flavor, this creamy eggplant curry comes together in just 30 minutes using simple pantry ingredients. Perfect for a quick weeknight dinner served with rice or naan.
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Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Meal Type: Dinner
Special: 10 Ingredients or Less, 30 Minutes or Less, Freezer-Friendly, Gluten-Free, Nut-Free, Oil-Free, Seasonal (Cold Weather), Soy-Free
Tool: Stove
Ingredient: Eggplant, Tomatoes
Showcase: What's Trending
Servings: 2
Ingredients
  • 1 large eggplant diced
  • 2 tablespoon(s) coconut oil or other light oil, divided
  • 1 yellow onion finely diced
  • 1 ½ tablespoon(s) fresh ginger minced or grated
  • ½ teaspoon(s) ground cumin
  • 1 tablespoon(s) tomato paste
  • 1 teaspoon(s) garam masala
  • 1 teaspoon(s) curry powder
  • 1 can(s) 10 oz full-fat coconut milk (1 1/4 cups)
  • 1/2 teaspoon(s) salt or to taste
  • Fresh cilantro roughly chopped, for garnish
  • steamed rice or naan optional for serving
US Customary - Metric
Instructions
  • Cook the eggplant: Heat 1 tablespoon of coconut oil in a large pan over medium heat. Add the diced eggplant and sauté for 7 minutes, stirring occasionally, until golden and softened. Transfer to a plate and set aside.
  • Build the curry base: In the same pan, heat the remaining oil. Add the onion, ginger, cumin, and salt, and cook for about 3 minutes until fragrant and the onion is translucent.
  • Add flavor: Stir in the tomato paste, garam masala, and curry powder, cooking for 30 seconds to bloom the spices.
  • Simmer: Pour in the coconut milk and bring to a gentle boil. Return the eggplant to the pan and simmer for 10 minutes, or until the sauce thickens and the eggplant is tender.
  • Finish and serve: Taste and adjust seasoning. Garnish with cilantro and serve warm with rice or naan.
Notes
Oil-free option: Sauté the eggplant and onions in a few tablespoons of water or broth instead of oil.
Storage: Keeps 4–5 days in the fridge or up to 2 months in the freezer. Reheat gently on the stovetop with a splash of coconut milk or water.
Nutrition
Serving: 1 serving without rice/naan (recipe makes 2 servings) | Calories: 494kcal | Carbohydrates: 26g | Protein: 7g | Fat: 45g | Saturated Fat: 38g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 672mg | Potassium: 1043mg | Fiber: 9g | Sugar: 12g | Vitamin A: 192IU | Vitamin C: 13mg | Calcium: 72mg | Iron: 6mg
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