Easy Eggplant Curry

 My family all love a good curry and this Easy Eggplant Curry recipe is one of our favorites. This vegan curry recipe is similar to an Indian Eggplant Curry or Brinjal Curry.

It is so warm and rich and the perfect spice blend mixed with the rich, creamy coconut milk. I make curry recipes a lot in our house.

If you like them as much as I do you should try this Easy Thai Vegetable Green Curry, Cauliflower Curry, Pumpkin Curry, Red Lentil Curry, Chickpea Curry or Butternut Squash Chickpea Coconut Curry. 

There’s not too much chili heat added to the curry, which makes it perfect for all the family. I often add some fresh red chili or crushed red pepper on the side for anyone who likes their curry a little bit spicier. Coconut milk is used to add a creaminess to the sauce making this a great vegan, dairy free and also gluten-free curry.

I like to add meat free meals into my families weekly meal plans, and eggplant curry is a great flavored packed way to do that. When I grow eggplant in my garden it goes crazy and I end up with an abundance of eggplant. 

Today’s Easy Eggplant Curry is one of my favorite ways to use it up along with Baba Ghanoush, Ratatouille, air fryer eggplant fries or this Eggplant Salad. 

Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions. 

• Eggplant: Use 2 medium eggplants, quartered lengthwise and cut into 4–5-inch pieces. Regular globe eggplants or Japanese eggplants both work well.
• Vegetables: Onion and garlic form the aromatic base of the curry sauce.
• Spices: Season the curry with cardamom pods, fresh ginger, cloves, curry leaves (or curry powder), cumin seeds (or ground cumin), coriander powder, chili powder, and black pepper. Whole spices provide deeper flavor, but ground versions can be used if that’s more convenient. Omit any spices you prefer not to use.
• Tomato: Tomato passata creates a smooth curry base. You can substitute with canned chopped tomatoes for a chunkier texture.
• Coconut Milk: Use one can of full-fat coconut milk for a rich, creamy sauce with a strong coconut flavor.

How to Make This Eggplant Curry

Step 1: Prepare Eggplant :Start by preheating the oven to 450 degrees F.

Wash and dry the eggplants with paper towel and cut each of them in half. Generously sprinkle salt on each half of the eggplant and let it sit for 30 minutes to draw the moisture out. Use a paper towel to dry the eggplant and remove moisture.

Step 2: Roast Eggplant: Now brush the eggplant with the 2 tablespoons of extra virgin olive. Sprinkle with salt and pepper and your favorite spices before laying the eggplant out on a large non-stick or lined baking sheet and roast in the oven for 20 minutes.

Flip the eggplant and put back in the oven for another 10 minutes until it’s started to brown and is perfectly tender.

Step 3: Saute Vegetables & Spices: While the eggplant is in for the last 10 minutes, pour 2 tablespoons olive oil into a large pan and bring to medium-high heat.

Add the onion and cook for around 5 minutes until softened and starting to brown.

Next add the garlic, ginger, cardamom, cloves and curry leaves and fry for a minute until fragrant, then add the remaining ground spices and fry for another minute.

 Step 4: Finish Curry Sauce: Next pour in the tomato passata and coconut milk, stir and bring to the boil. Now reduce the heat to a simmer on low heat and add the roasted eggplant to the curry sauce.

Continue to simmer and stir occasionally for 10 minutes. Remove the cardamom pods and cloves and spoon the curry into bowls over basmati rice. Top with some fresh cilantro and flatbreads.

Ways to Modify this Recipe

• Vegetables: I use eggplant in this curry, however this is an adaptable recipe and you can use any combination of vegetables like bell peppers, zucchini, green beans and mushrooms. Just omit the the part of the recipe where you salt the eggplant.
• Extra Spice: This recipe just uses half a teaspoon of chili powder to add a hint of spice to the recipe, but can easily be increased to create a spicier dish. Alternatively, add some fresh chilies to the sauce, along with the garlic and onion.
• Citrus: Add some lime wedges on the side for those who like to add a little extra sourness to their curry sauce.