Light Eggplant (Aubergine) And Tomato Curry Recipe

Name: Light Eggplant (Aubergine) And Tomato Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the spice paste; 3 garlic cloves, peeled; 8 cardamom pods; 1 teaspoon mustard seeds; 2 teaspoons turmeric; 2 teaspoons cumin seeds; 2 small hot red chili peppers; For the curry; 3 tablespoons oil; 500 g small eggplants; 3 medium onions, peeled and sliced; 1 inch ginger; 600 g tomatoes; 500 ml vegetable stock or 500 ml water; 4 tablespoons coriander

Servings: persons

For the spice paste
3 garlic cloves, peeled
8 cardamom pods
1 teaspoon mustard seeds
2 teaspoons turmeric
2 teaspoons cumin seeds
2 small hot red chili peppers
For the curry
3 tablespoons oil
500 g small eggplants
3 medium onions, peeled and sliced
1 inch ginger
600 g tomatoes
500 ml vegetable stock or 500 ml water
4 tablespoons coriander

1
Pour the oil in a shallow pan and heat.
2
Halve the eggplants and cook in the oil until they they colour and soften slightly.
3
Remove and drain on paper towel.
4
Add the onions and let cook over a low heat until golden and translucent.
5
Next make the spice paste by crushing the garlic with a little sea salt, the black seeds from the cardamom, mustard seed, turmeric and cumin.
6
Keep going until you have a thick paste.
7
Stir the paste into the onions and cook for a few more minutes.
8
Quarter the tomatoes and add them to the mixture.
9
Pour in the stock and bring to a boil, then turn the heat down so the dish is simmering and leave to bubble until the eggplant is tender.
10
Stir in the coriander leaves and serve.

348

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 15 ingredients. The key ingredients include: For the spice paste, 3 garlic cloves, peeled, 8 cardamom pods, 1 teaspoon mustard seeds, and more.

Yes, Light Eggplant (Aubergine) And Tomato 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!

Light Eggplant (Aubergine) And Tomato Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions