Indian Eggplant Curry
A spicy coconut curry with creamy chickpeas, warm spices and roasted eggplant, the Eggplant Curry is so flavorful...plus it doesn't hurt that it's also easy to make!
Servings: 4 servings
Calories: 270kcal
Ingredients
- 1 large eggplant diced in 1 inch cubes
- 1 tablespoon ghee
- ½ medium onion chopped
- 2 teaspoons grated ginger
- 4 garlic cloves minced
- ½ teaspoon toasted cumin seeds ground
- ½ teaspoon toasted coriander seeds ground
- 1 ½ tablespoon garam masala
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper
- ¼ teaspoon turmeric
- 2 teaspoons salt
- 1-15 ounce can tomatoes
- 1-15 ounce can chickpeas
- 1-15 ounce can coconut milk full fat
Instructions
- Heat the coconut oil in a large skillet (make sure it has high sides) or dutch oven over medium heat. Add the onions, garlic and ginger and cook for 2-3 minutes, until it starts to lightly brown.
- Add the ground spices (cumin, coriander, cinnamon, garam masala, cayenne and turmeric) and cook for another 1-2 minutes, stirring often to avoid burning.
- Add the eggplant, tomatoes, chickpeas and salt and cook for 3-5 minutes.
- Add the coconut milk and bring to a simmer. Let it simmer for about 5-10 minutes, until sauce has become thickened.
- Serve with basmati rice and naan, roti, paratha or any other flatbread.
Notes
- Always use full fat coconut milk for the best creamy results.
- For the best flavor, I recommend using whole spices where you can. Toast the spices then grind them with a spice grinder or mortar and pestle. Buy a spice grinder or mortar and pestle.
- Add more cayenne pepper for a spicier curry. You can also use Kashmiri chili powder. Buy Kashmiri chili powder.
Nutrition
Serving: 0.25eggplant | Calories: 270kcal | Carbohydrates: 13g | Protein: 4g | Fat: 25g | Saturated Fat: 20g | Cholesterol: 10mg | Sodium: 1179mg | Potassium: 504mg | Fiber: 5g | Sugar: 5g | Vitamin A: 78IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 4mg