Eggplant Curry

Dive into the rich, aromatic flavors of this delightful Eggplant Curry, a vegetarian masterpiece bursting with vibrant spices and creamy coconut milk. Tender, golden-browned eggplant is the star of this dish, sautéed to perfection and simmered with a fragrant blend of cumin, coriander, turmeric, and chili powder. Fresh tomatoes add a hint of natural sweetness, while garlic and ginger lend their bold, zesty notes to the luscious curry base. A touch of lime juice and a garnish of fresh cilantro deliver a refreshing finish, making it an irresistible meal. Ready in just 45 minutes, this comforting curry pairs beautifully with steamed rice or warm flatbreads, making it the perfect weeknight dinner or crowd-pleasing addition to any feast.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium Eggplants
• 1 teaspoon Salt
• 3 tablespoons Vegetable oil
• 1 large Onion
• 4 Garlic cloves
• 1 inch piece Fresh ginger
• 2 large Tomatoes
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Ground turmeric
• 0.5 teaspoon Ground chili powder
• 1 cup Coconut milk
• 2 tablespoons Cilantro
• 1 Lime

Directions

Step 1

Wash the eggplants and dice them into bite-sized cubes. Sprinkle with 1/2 teaspoon of salt and set aside in a colander for 10 minutes to draw out excess moisture. Pat dry with a paper towel.

Step 2

Heat 2 tablespoons of vegetable oil in a large frying pan over medium-high heat. Add the eggplant cubes and sauté until they are golden brown and tender, about 8-10 minutes. Remove and set aside.

Step 3

Peel and finely chop the onion. Mince the garlic cloves and grate the ginger.

Step 4

In the same pan, add the remaining 1 tablespoon of oil. Add the chopped onion and cook until softened and golden, about 5-7 minutes.

Step 5

Stir in the garlic, ginger, cumin, coriander, turmeric, and chili powder. Cook for 1-2 minutes until fragrant.

Step 6

Dice the tomatoes and add them to the pan, cooking until they break down and form a chunky sauce, about 5 minutes.

Step 7

Return the sautéed eggplant to the pan and stir to combine. Pour in the coconut milk and let the curry simmer gently for 10-12 minutes. Add salt to taste.

Step 8

Chop the cilantro and stir in most of it, reserving a bit for garnish.

Step 9

Squeeze the juice of one lime over the curry and give it a final stir.

Step 10

Serve hot, garnished with the reserved cilantro, alongside steamed rice or warm flatbreads.

Nutrition Facts

Serving size	1492.4 grams (1492.4g)

Amount per serving	% Daily Value*
Calories	788

Total Fat 43.40g	56%
Saturated Fat 6.40g	32%
Polyunsaturated Fat 25.50g
Cholesterol 0mg	0%
Sodium 2463mg	107%
Total Carbohydrate 105.80g	38%
Dietary Fiber 29.20g	104%
Total Sugars 53.50g
Protein 13.70g	27%

Vitamin D 0IU	0%
Calcium 245mg	19%
Iron 7mg	38%
Potassium 2921mg	62%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.0%

Protein: 6.3%

Carbs: 48.7%