Raise the Heat with Our Spicy Eggplant Curry

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

In our spicy curry, tender chunks of eggplant are simmered slowly in a creamy coconut sauce infused with assorted spices. Make this mouthwatering vegetarian dish now: https://foodal.com/recipes/vegetarian-vegan/eggplant-curry/

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

But our creamy pumpkin recipe 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!

Add some heat to your vegetarian dinner with our recipe for homemade spicy eggplant curry. Get the recipe now: https://foodal.com/recipes/vegetarian-vegan/eggplant-curry/

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

A Recipe for Eggplant Curry | Foodal.com
The Best Eggplant Curry
Votes: 2
Rating: 5
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
A Recipe for Eggplant Curry | Foodal.com
The Best Eggplant Curry
Votes: 2
Rating: 5
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:
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

Eggplant Curry | Foodal.com

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

How to Make Eggplant Curry | Foodal.com

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

Spicy Eggplant Curry | Foodal.com

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

How to Make Homemade Curry | Foodal.com

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

Learn How to Make the Best Vegetable Curry | Foodal.com

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

How to Make Homemade Curry with Rice | Foodal.com

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

Recipe for Spicy Eggplant Stew | Foodal.com

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.

A Recipe for the Best Homemade Eggplant Curry | Foodal.com

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.

Do you have any fun ideas for cooking with eggplant? What are your favorite ways to use spices to flavor a vegetarian dish? Come chat with me in the comments below!


Don’t forget to Pin It!

Add some feisty flavor to your next vegetarian meal! Our spicy curry is made with tender chunks of eggplant and chickpeas slowly simmered in a creamy coconut milk base that's infused with fresh chili and spices. Serve it with brown rice to enjoy a dinner that's both tasty and hearty. Get the recipe now on Foodal.

Photos by Felicia Lim, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.

*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

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About Nikki Cervone

Nikki Cervone is a hungry foodie 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 is not tearing through her city's best grub, Nikki enjoys a healthy dose of yoga and chocolate. Lots of chocolate.

Add some feisty flavor to your next vegetarian meal! Our spicy curry is made with tender chunks of eggplant and chickpeas slowly simmered in a creamy coconut milk base that's infused with fresh chili and spices. Serve it with brown rice to enjoy a dinner that's both tasty and hearty. Get the recipe now on Foodal.

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