Eggplant Curry w/ Coconut Milk (Vegan)

Eggplant Curry w/ Coconut Milk (Vegan)

  • Prep: 10 min
  • Total: 35 min

  • Vegetables


- 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


  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.

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