Indian-Style Eggplant Curry (Vegetarian) Recipe

Name: Indian-Style Eggplant Curry (Vegetarian)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 thumbtips' worth Garlic (grated); 1 clove Garlic (grated); 200 ml Coconut milk; 100 ml Water; 2 tsp Cumin powder; 1 tsp Coriander seed powder; 1/2 tsp Turmeric; 1/2 tsp Cinnamon; 1/2 tsp Fenugreek powder / methi (optional); 1/4 tsp Cayenne powder; 2 tbsp Vegetable oil; 1/2 tsp Garam masala; 1 dash Salt; 1 dash Cilantro or coriander leaves to garnish; 1 Eggplant, large; 1 Tomato, large

Servings: persons

2 thumbtips' worth Garlic (grated)
1 clove Garlic (grated)
200 ml Coconut milk
100 ml Water
2 tsp Cumin powder
1 tsp Coriander seed powder
1/2 tsp Turmeric
1/2 tsp Cinnamon
1/2 tsp Fenugreek powder / methi (optional)
1/4 tsp Cayenne powder
2 tbsp Vegetable oil
1/2 tsp Garam masala
1 dash Salt
1 dash Cilantro or coriander leaves to garnish
1 Eggplant, large
1 Tomato, large

1
Blanch the tomato to remove the skin, then roughly chop.
2
Chop the eggplant into bite-sized pieces.
3
Place the eggplant on a heat-resistant dish, wrap in plastic wrap, then microwave for 3-4 minutes on high strength until tender.
4
Discard any water.
5
Heat vegetable oil into a pot, then saute the onion until it becomes translucent and very tender, (taking care not to burn it).
6
Add the garlic and ginger, lightly saute.
7
When aromatic, sprinkle in the ingredients, and saute for 1 minute.
8
Add the roughly chopped tomato, and saute until the tomato softens and loses form.
9
Add the eggplant from Step 2, lightly saute and mix.
10
Add the water and coconut milk and bring to a boil.
11
Simmer (for about 15 minutes) on medium heat, without a lid, until the sauce is slightly thickened.
12
Add salt and garam masala to taste.
13
Transfer to a serving dish and garnish with cilantro.

202

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 2 thumbtips' worth Garlic (grated), 1 clove Garlic (grated), 200 ml Coconut milk, 100 ml Water, and more.

Yes, Indian-Style Eggplant Curry (Vegetarian) 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.

Indian-Style Eggplant Curry (Vegetarian)

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