Coco-Pea-Nutty Eggplant Curry Recipe

Name: Coco-Pea-Nutty Eggplant Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup white onion, sliced; 1 eggplant, cut into 3/4 inch thick rounds and then quartered; 1 head broccoli, cut into florets; 3 garlic cloves, pressed; 2 tablespoons minced ginger; 1 teaspoon curry powder; salt; black pepper or red chili pepper flakes; ¼ cup coconut oil or ¼ cup cooking oil; ½ cup natural-style peanut butter; ½ cup hot water; 1 cup coconut milk; 1 cup chicken stock or 1 cup canned tomatoes or 1 cup water; hot sauce; chopped peanuts; cilantro or parsley

Servings: persons

1 cup white onion, sliced
1 eggplant, cut into 3/4 inch thick rounds and then quartered
1 head broccoli, cut into florets
3 garlic cloves, pressed
2 tablespoons minced ginger
1 teaspoon curry powder
salt
black pepper or red chili pepper flakes
¼ cup coconut oil or ¼ cup cooking oil
½ cup natural-style peanut butter
½ cup hot water
1 cup coconut milk
1 cup chicken stock or 1 cup canned tomatoes or 1 cup water
hot sauce
chopped peanuts
cilantro or parsley

1
Heat a couple tablespoons of oil in a skillet and pan fry/sautee eggplant in batches.
2
Work in small batches and aim to get a little color on the eggplant pieces.
3
Salt and pepper to taste.
4
Alternately, lightly brush eggplant pieces with oil and roast pieces in a 400 degree oven.
5
Set cooked eggplant pieces aside.
6
Heat a couple teaspoons of oil in the skillet and cook onion over medium heat.
7
Add ginger, salt, pepper or chile flakes and curry powder.
8
When the onion is soft add broccoli florets.
9
Sautee until they are starting to get tender and then add garlic and cook until fragrant, being careful not to burn the garlic.
10
Mix the peanut butter with hot water to form a thin paste.
11
Add peanut butter, coconut milk and other liquid to the pan.
12
Add the cooked eggplant.
13
Stir to combine, adding more salt or hot sauce as necessary.
14
Simmer until the broccoli is cooked through and the sauce is to your desired consistency.
15
Serve over rice and top with peanuts and/or chopped herbs.

570

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup white onion, sliced, 1 eggplant, cut into 3/4 inch thick rounds and then quartered, 1 head broccoli, cut into florets, 3 garlic cloves, pressed, and more.

Yes, Coco-Pea-Nutty Eggplant Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coco-Pea-Nutty Eggplant Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions