The best eggplant curry can be made right in your own kitchen. Seriously! Once you make this Indian-inspired curry bowl of goodness, you’ll be convinced of just how quick it is to make Indian-style food at home! You’ll quickly learn that not only is this dish easy, it’s incredibly flavorful and feels like what you’d get at your favorite restaurant.
The shortlist to make Indian-style curry
Eggplant: First up, you’ll need 1 Italian eggplant (or as the Brits say, aubergine!). If using a smaller type of eggplant (like Indian or Thai white eggplants), use 3 or 4! Flavor Base: To start building flavor, you’ll need olive oil to brown the eggplant, a shallot, garlic, garam masala, and a handful of other basic spices. Don’t have garam masala? Here’s how to make garam masala! Liquids: 1 14-oz can of coconut milk adds texture and great flavor. Follow the coconut milk with 1 14-oz can of diced tomatoes. Keep the liquid — don’t drain.
Time to get cooking
Step 1: Cook The RiceIf you’re serving your eggplant curry with rice, you can cook that now. Step 2: Prep The EggplantNext, start on the eggplant by cutting it into bite-sized cubes. Heat the oil in a large pot or pan and add the eggplant. Step 3: Cook The Shallot and GarlicAdd the shallot and garlic to the pan, continuing to cook until the shallot is soft and fragrant. It should take another 2 minutes. Step 4: Stir In The SeasoningsStir in the garam masala, cumin, coriander, paprika, and salt to evenly coat the eggplant. Step 5: Add The Milk and TomatoesAdd the can of coconut milk and the undrained diced tomatoes. Bring it all to a gentle simmer, cover, and let cook for 15 minutes. Step 6: Serve With Rice and CilantroServe warm over rice, topped with fresh cilantro.
eggplant alternatives
If you’re not super into eggplant, you can use chickpeas, other vegetables, or tofu in place of it or in addition to it.
Chickpeas: These can be included during Step 5 when you add the coconut milk and diced tomatoes. Be sure to drain and rinse the chickpeas before adding them to the skillet. These will add a bit of protein and help thicken the curry. Tofu: Just swap tofu cubes for eggplant, but only fry for a few minutes to get some color on them. Other Vegetable Ideas: Readers have had success with butternut squash, pumpkin, and white beans. Go ahead and try any of them!
Curry + Rice = the perfect pairing
Jasmine Rice: This is our foolproof way to cook rice in an instant pot or on the stove. You can also use this method to make basmati rice. Jicama Rice: This low-carb alternative to rice is quick to make, and its slightly sweet flavor goes super well with curries. Broccoli Rice: Another low carb option, this one is made with a grocery staple and just requires a food processor to make.
It’s also great served with fresh naan (homemade naan is easier than you’d think!)
