Raise the Heat with Our Spicy Eggplant Curry

Get ready to add another delicious vegetarian curry to your recipe collection!

You’ve enjoyed our meat-filled versions, like hearty lamb and Cape Malay chicken.

But our creamy pumpkin recipe and 5-ingredient pineapple version had us craving even more vegetarian options…

It doesn’t matter if it’s Meatless Monday – you’ll want to make this spicy eggplant curry every day of the week.

With chunks of tender eggplant and spoonfuls of garbanzo beans, combined with a little heat from red chili peppers, and a luscious coconut milk sauce infused with aromatic spices, you won’t have any issues eating your daily intake of veggies!

Make it a complete meal with a generous serving of brown rice and a garnish of fresh cilantro leaves.

Meat? What meat?

You deserve pure, vegetarian bliss for your next dinner! Make the recipe now:

The Recipe

The Best Eggplant Curry

Votes: 4 Rating: 4.25 You: Rate this recipe!

Print Recipe

Add some heat to your next vegetarian meal. Our eggplant curry is made with a creamy coconut milk base infused with fresh chili and spices.

Servings	Prep Time
2 servings	10 minutes

Cook Time

50 minutes

Servings Prep Time 2 servings 10 minutes

Cook Time 50 minutes

The Best Eggplant Curry Votes: 4 Rating: 4.25 You: Rate this recipe! Print Recipe Add some heat to your next vegetarian meal. Our eggplant curry is made with a creamy coconut milk base infused with fresh chili and spices. Servings Prep Time 2 servings 10 minutes Cook Time 50 minutes Servings Prep Time 2 servings 10 minutes Cook Time 50 minutes

Ingredients

• 3 tablespoons olive oil
• 1 medium onion diced
• 2 large eggplants cubed
• 1 tablespoon freshly grated ginger
• 1 tablespoon turmeric powder
• 1/2 tablespoon curry powder
• 1/4 teaspoon ground cayenne pepper
• 2 red chili peppers seeds removed and finely sliced
• 1 cup canned garbanzo beans drained and washed
• 1 cup coconut milk full-fat
• salt to taste
• 5 cups water or vegetable stock divided
• 1 1/2 cups uncooked brown rice
• fresh cilantro leaves for garnishing

Servings: servings

Units:MetricUS Imperial

Instructions

1. Heat the olive oil in a large skillet. Saute the onions and eggplant until the onions are tender, approximately 10 minutes.
2. Add the grated ginger, turmeric powder, curry powder, and cayenne pepper. Stir for a minute or so, until the spices are evenly distributed.
3. Add in the red chili peppers, garbanzo beans, 2 cups water or vegetable stock, and coconut milk. Reduce the heat to low, and simmer for 40 minutes. Season with salt to taste.
4. As the curry is simmering, cook the rice. Combine the rice and remaining 3 cups of water or vegetable stock in a large pot. Bring to a boil, then reduce heat to low. Cover the pot with a lid, and cook the rice for 35 minutes, or until soft.
5. Garnish the eggplant curry with fresh cilantro and serve it with the cooked rice.

Recipe Notes

Recipe by Felicia Lim. 

Nutritional Information*

Nutrition Facts

The Best Eggplant Curry

Amount Per Serving

Calories 841 Calories from Fat 432

% Daily Value*

Total Fat 48g 74%

Saturated Fat 22g 110%

Polyunsaturated Fat 4g

Monounsaturated Fat 16g

Sodium 867mg 36%

Potassium 1167mg 33%

Total Carbohydrates 93g 31%

Dietary Fiber 18g 72%

Sugars 14g

Protein 17g 34%

Vitamin A 16%

Vitamin C 125%

Calcium 12%

Iron 50%

* Percent Daily Values are based on a 2000 calorie diet.

 

Cooking by the Numbers…

Step 1 – Get the Mise en Place Ready

Measure the olive oil, turmeric powder, curry powder, cayenne pepper, canned garbanzo beans, coconut milk, water or vegetable stock, and rice needed.

Set out the eggplant, onion, chili peppers, ginger, and fresh cilantro.

Step 2 – Cube, Dice, and Chop

Cut the eggplant into small cubes, and dice the onion and chili peppers. Grate the ginger and chop the cilantro.

Step 3 – Saute the Veggies

Heat the olive oil in a large skillet, and saute the onions and eggplant until the onions are translucent and soft. This will take around 10 minutes.

Step 4 – Add the Spices

Add the grated ginger, turmeric powder, curry powder, and ground cayenne pepper to the skillet. Stir with a wooden spoon for a minute or so.

Step 5 – Simmer

Add the red chili pepper, garbanzo beans, water, and coconut milk, and bring the heat down to low, letting the mixture simmer for 40 minutes. Add salt to taste.

Step 6 – Cook the Rice

While the stew is simmering, combine the rice with water in a large pot and bring to a boil.

Once boiling, reduce the heat to low and cook the rice, covered, for the next 35 minutes.

Step 7 – Garnish and Serve

Garnish the finished meal with freshly chopped cilantro and serve it with the rice.

A Healthy Vegetarian Meal with Spicy Flair

This recipe for a tasty eggplant stew has as much feisty flavor as it does healthful goodness.

It’s filled with nutrient-dense ingredients, from the array of fresh, healthy veggies to the mix of spices that are all rich in antioxidants.

And chill out from all that heat with a tall glass of a cool and creamy Indian lassi.

Brown rice too bland for you? Stay gluten-free with quinoa as your grain, or serve this dish with freshly baked pita bread.

About Nikki Cervone

Nikki Cervone is an ACS Certified Cheese Professional and cheesemonger living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she's not nibbling on her favorite cheeses or testing a batch of cupcakes, Nikki enjoys a healthy dose of yoga, wine, hiking, singing in the shower, and chocolate. Lots of chocolate.

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