Indian Eggplant Curry Recipe

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A spicy coconut curry with creamy chickpeas, warm spices and roasted eggplant, the Eggplant Curry is so flavorful...plus it doesn't hurt that it's also easy to make!

Eggplant is one of those things that never really been on my radar. I mean, I used in in these Jerk Grilled Eggplant, but otherwise have not cooked with it much.

Which is a shame, but every time I order it out, I LOVE it. So let's bring back eggplant guys!! And this curry is as best a place to start as any. Because...well, curry. This sambal eggplant isn't a bad place to start either 😉

Curry is one of my favorite things ever to make (like you regular readers didn't already know that LOL), and Indian curry has just been right in my wheelhouse lately.

I fell head over heels in love with this butternut squash curry, egg curry, Cauliflower Tikka Masala, Chana Masala, and this Chicken Curry Stew is one of my favorite comfort foods along with this flavor packed fish head curry.

It doesn't have to be "curry" either. This Whole Roasted Indian Chicken is just as good as any bowl of meat and vegetables with curry.

I think it's all the warm spices with the creamy coconut milk and just the slightest amount of spice. I'm starving just thinking about it.

And I love to cool my mouth off with this ultra refreshing mango lassi to go along with my curry 🙂

Jump to:

• Ingredients
• Step By Step Instructions
• Expert Tips
• Recipe
• 💬 Comments

Ingredients

The below ingredients may contain affiliate links. I earn a small commission if you make a purchase through these links. 

I use regular eggplant in this recipe, but any kind of eggplant will actually work well (Chinese, Japanese, etc).

Using full fat coconut milk (or even just coconut cream) is a must in this recipe. The lite just won't be creamy enough. Buy coconut milk or coconut cream.

Garam Masala is what gives the curry part of it's warm flavor (I recommend making your own garam masala). It is a mixture of ground spices such as coriander, cumin, cardamon, fennel, cloves, peppercorns, cinnamon and nutmeg (may also include others depending on the specific mixture). Buy garam masala.

The full list of ingredients can be found in the recipe card at the bottom of this post. 

Step By Step Instructions

Heat the coconut oil in a large skillet (make sure it has high sides) or dutch oven over medium heat. Add the onions, garlic and ginger and cook for 2-3 minutes, until it starts to lightly brown.

Add the ground spices (cumin, coriander, cinnamon, garam masala, cayenne and turmeric) and cook for another 1-2 minutes, stirring often to avoid burning.

**For the best flavor, I like to take the time to toast the cumin and coriander, then grind it with a spice grinder or mortar and pestle. Buy a spice grinder or mortar and pestle.

Add the eggplant, tomatoes, chickpeas and salt and cook for 3-5 minutes.

Add the coconut milk and bring to a simmer. Let it simmer for about 5-10 minutes, until sauce has become thickened.

Serve with basmati rice and naan, roti, paratha or any other flatbread.

Variations and Serving Options

• Add one cubed potato (small cubes) in with the onions. You can also use a sweet potato.
• Serve it with brown basmati rice or even quinoa for a healthier option.
• Add 1-2 cups of fresh spinach with the tomatoes and coconut milk.
• Add other vegetables such as carrots, broccoli, cauliflower or peas.
• Serve it with chutney - try this Tomato Chutney, Apple Chutney or Mango Chutney.

Expert Tips

1. Always use full fat coconut milk for the best creamy results.
2. For the best flavor, I recommend using whole spices where you can. Toast the spices then grind them with a spice grinder or mortar and pestle. Buy a spice grinder or mortar and pestle.
3. Add more cayenne pepper for a spicier curry. You can also use Kashmiri chili powder. Buy Kashmiri chili powder.

Did you make this eggplant curry? Rate the recipe and drop me a comment below to let me know what you think!

Recipe

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