This Eggplant Curry is made in one pot, amazing for your under 30 minutes meals, full of flavors and naturally vegan. You don’t need more than eggplant, bell pepper, onions, coconut milk, and yellow curry paste to have an amazing meatless lunch or dinner for the whole family.
Curries for me are straightforward delicious. Just think of my Lentil Chickpea Yellow Curry or the Vegetable Panang Curry.
If you’re looking for more curry recipes, you came to the right place. You can be sure the whole family will love all of these one pot meals in no time. Use the search bar to find more curry recipes.
Once you’ve tried this Eggplant Curry you can be sure it is: creamy, super satisfying, easy to make in one pot, filling, packed with bold flavors and a first choice for family dinner ideas – not only for curry lovers.
What you need for this eggplant curry recipe
For a start, you need a casserole pot large enough to make the curry. Main ingredients are:
- minced garlic
- yellow curry paste
- coconut milk
- bell peppers
As always, you have the chance to add some optional ingredients:
- smoked paprika
Method eggplant curry
For making the eggplant curry, first start with heating a bit of oil or vegetable broth. Then add onions, garlic, bell pepper, and eggplant, and fry for around 2 minutes.
Now it is time to give the coconut milk and yellow curry paste into the mix, and season with salt and pepper (also the optional smoked paprika and cumin).
Finally put a lid on the pot, stir occasionally and cook for around 15 minutes. Eggplant should be done, but not mushy at this point. Serve in bowls or over rice on plates.
This vegan curry makes such a wonderful, easy and flavorful dish for everyone, for dinner, meal prep, lunch and so much more.
It is delicious plain, but as I mentioned before serve over rice, also think spaghetti, or potatoes, yum.
Should eggplant be peeled?
I don’t peel my eggplants for this eggplant curry. Simply because I tried it also peeled and can confirm, it definitely lost its texture and flavor. So I always leave the skin on.
More flavor variations:
Roasted eggplant curry: This will add a lot of more flavor, but it will take 25 minutes longer. You will need to heat your oven to 425°F. Place cubed eggplants on a baking sheet prepared with parchment paper. Sprinkle with some olive oil, season with salt and pepper.
Bake for around 25 minutes. After baking go ahead with the instructions that you can find on the recipe card and is mentioned above.
Thai eggplant curry: add some ginger, lemon zest and juice, as well as Thai basil for another fantastic flavor.
Eggplant and potato curry: just add 2 cups of potato cubes to the curry at the beginning with the other ingredients. Also keep in mind you may need a bit of vegetable broth. I suggest to start with 1/2 cup and adjust from there for your own liking and texture.
Give this Eggplant Curry a try, tag me on Instagram or Facebook with a taken picture so I can see them all.
This Eggplant Curry is made in one pot, amazing for your under 30 minutes meals, full of flavors and naturally vegan. You don't need more than eggplant, bell pepper, onions, coconut milk, and yellow curry paste to have an amazing meatless lunch or dinner for the whole family.
- 2 medium eggplants, cubed
- 5 cloves garlic, minced
- 4 Tbs yellow curry paste
- 1 14 oz can coconut milk
- 1 cup onions, chopped
- 1 cup bell pepper, chopped
- 2 tsp cumin
- 1 tsp smoked paprika
- Start with heating a bit of oil or vegetable broth. Then add onions, garlic, bell pepper, and eggplant, and fry for around 2 minutes.
- Now it is time to give the coconut milk and yellow curry paste into the mix, and season with salt and pepper (also the optional smoked paprika and cumin).
- Finally put a lid on the pot, stir occasionally and cook for around 15 minutes. Eggplant should be done, but not mushy at this point. Serve in bowls or over rice on plates.
Nutrition Information:Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 347Total Fat: 26.1gSaturated Fat: 22.6gTrans Fat: 0gUnsaturated Fat: 0.2gCholesterol: 0mgSodium: 25mgCarbohydrates: 30gFiber: 11.7gSugar: 14.7gProtein: 6.5g
Wednesday 2nd of February 2022
Love this recipe!! I make your lentil chickpea curry a lot too and am trying to combine somehow to add some protein to this dish! Any suggestions for adding lentils - how much, when to add, etc? Thank you!
Thursday 3rd of February 2022
@Florian, thank you! Will try it out this weekend!
Wednesday 2nd of February 2022
Hi Ali! I would add 1/2 cup cooked (1/4 cup dried) lentils. Keep in mind you will need more liquid. Hope that helps. Let me know what you think.
Saturday 22nd of January 2022
Quick and Easy but lacking something. We used red curry paste because the grocery store did not have yellow curry paste. I think the addition of pineapple and more spices might help. We did love that it was very fresh and quick to make.
Saturday 22nd of January 2022
Thanks for sharing, Linda! You can always add additional spices and ingredients to your liking. I hope you'll find lots of more recipes to try.
Wednesday 18th of August 2021
Delicious and easy! Would recommend and will add it to the rotation!
Wednesday 16th of September 2020
I had just made this today. I was looking for another way to make eggplant, I generally make Eggplant Parmesan but wanted to try something different. I came across your recipe and WOW!!! SO DELICIOUS!!! I have not worked with curry before, so I found a recipe for yellow curry paste, though i didn’t have the time to prepare it; Dinner was late already, so I used store bought; go figure- no yellow curry paste, so I used the green curry paste. I most certainly will make try this. The flavor is great, smooth and so delicious. I added the cumin and smoked paprika. Thank you for sharing your recipe. This will be a regular on own home menu.
Saturday 4th of April 2020
Just learning recently to appreciate curry, but all the steps and spices have prevented me from trying at home. I had a couple of lonely eggplants and wanted to try curry. Your recipe was perfect! Basic ingredients, one pot! I had only green curry paste so used that and still good. One step I added was to blend curry paste into coconut milk first before adding to veggies. Am already thinking about other veggie variations. Thanks again!
Friday 27th of November 2020
So good! I added potatoes and ginger as per the suggestion, as well as cumin.