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.
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.
- 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