by Nandita 9/22/2021

Eggplant Curry w/ Coconut Milk (Vegan)

I love eggplants in tomato sauce, in pasta’s or in a curry. And this curry made with coconut milk and warm spices is one you’ll fall in love with! The warm Indian spices, heat of the chili (of course optional) and cool coconut flavor makes this a divine curry. Get inspired and treat yourself on a comforting meal!

Eggplant Curry w/ Coconut Milk (Vegan)

  • Prep: 10 min
  • Total: 35 min
  • Vegetables

Ingredients

- 1 eggplant (sliced and lightly fried in 2 tbsp oil)
- 2 tbsp oil or ghee
- 7 curry leaves (dried or fresh)
- 1 tsp Shajeera (cumin seeds
- 4 whole chili mini (optional)
- 1 white onion (sliced)
- 1 tsp coriander powder
- 1 tsp ginger powder
- 1 tsp turmeric powder
- 1 tsp Garam Masala
- 1 tsp Pimenton
- 1 tsp Nigella seeds
- 3 garlic cloves (minced)
- 400 ml coconut milk
- salt & pepper to taste or half of a veggie stock cube

Instructions

  1. Lightly fry the sliced eggplant (1cm thick) in a pan with 2 tbsp of oil on medium heat. Keep stirring and remove after 5 minutes and place the slices on some kitchen towel paper.

  2. Then in the same pan add 2 tbsp of oil and fry the curry leaves, Shajeera and chili pepper.

  3. Fry the spices until fragrant (about 3 minutes on medium heat). Then add the rest of the ingredients: the sliced white onion, coriander powder, ginger powder, turmeric powder, Garam Masala, Pimenton, Nigella seeds and minced garlic cloves. Cook for a couple of more minutes and until the onions are softened.

  4. Then add the coconut milk, fried eggplant slices and season with salt & pepper. Cover with a lid and let it simmer for 10-15 minutes on a low heat or until you have the perfect texture.

  5. Garnish with a dollop of yoghurt and fresh coriander and serve with roti, naan or rice.

    If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!