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Creamy Coconut Eggplant Curry

A bowl of delicious aubergine curry, featuring tender purple aubergine pieces in a creamy yellow sauce, garnished with fresh cilantro.
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A simple and creamy dairy-free eggplant curry simmered in coconut milk, perfect for a cozy weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 large eggplant, cut into 1-inch cubes
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1/2 cup vegetable broth
  • 1 tablespoon soy sauce or tamari
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for garnish
  • Cooked rice, for serving

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Add garlic and ginger and cook until fragrant, about 1 minute.
  3. Stir in curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly.
  4. Add the cubed eggplant to the pot and stir to coat with the spices.
  5. Pour in the coconut milk and vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the eggplant is tender.
  6. Stir in the soy sauce or tamari. Season with salt and black pepper to taste.
  7. Serve hot over cooked rice, garnished with fresh cilantro.

Notes

  • For a spicier curry, add more cayenne pepper or a pinch of red pepper flakes.
  • If you don’t have fresh ginger, you can use 1/2 teaspoon ground ginger.
  • This curry reheats well and is great for meal prep.

Nutrition

Find it online: https://delishcraze.com/aubergine-curry-creamy-coconut-milk/