Description

Spiced eggplant coconut curry is a rich and comforting dish that combines tender eggplant with creamy coconut milk and aromatic spices. This easy-to-make recipe brings vibrant flavors to your table, perfect for cozy dinners or impressing guests. Pair it with rice or crusty bread to soak up every drop of the delightful sauce, making it a satisfying meal for any occasion.

Ingredients

Scale

2 medium eggplants, diced
1 can (13.5 oz) full-fat coconut milk
1 medium yellow onion, chopped
3 cloves garlic, minced
1-inch piece fresh ginger, grated
2 tablespoons curry powder
2 tablespoons vegetable oil
Fresh cilantro for garnish

Instructions

Prepare your ingredients: dice the eggplants and chop the onion, garlic, and ginger.
In a large skillet over medium heat, add vegetable oil and sauté the onion for about five minutes until translucent.
Add garlic and ginger; cook until fragrant.
Stir in the diced eggplant and cook for about seven minutes until softened.
Mix in curry powder and sauté for one minute.
Pour in coconut milk and bring to a gentle simmer for ten minutes until slightly thickened.
Taste and adjust seasoning if needed; garnish with fresh cilantro before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Sautéing
Cuisine: Indian

Nutrition

Serving Size: 1 cup (240g)
Calories: 290
Sugar: 6g
Sodium: 320mg
Fat: 22g
Saturated Fat: 18g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 9g
Protein: 4g
Cholesterol: 0mg

Keywords: Customize your curry by adding chickpeas or swapping eggplant for zucchini. For added flavor, sauté spices longer before adding vegetables. Store leftovers in an airtight container for up to three days.