Name: Easy Eggplant Curry
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 medium eggplants; 3 tablespoons ghee/vegetable oil; 1 medium onion; 2 centimeters piece of ginger; 6 cloves garlic; 1 teaspoon fennel seeds; 1 teaspoon cumin seeds/ground cumin; 1 tablespoon ground coriander; 0.5 teaspoon ground turmeric; 0.5 teaspoon a pinch of chilli powder; 1 teaspoon sea salt; 14 oz tomatoes

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Easy Eggplant Curry Recipe — Recipes Zone

Method

9 steps · 45 min

01
Dice Eggplant
Wash the eggplants thoroughly, then dice them into roughly 2 cm cubes.
02
Heat Fat
Heat the ghee or vegetable oil in a large frying pan over medium heat.
03
Cook Onion
Add the diced onion to the hot fat. Cook, stirring occasionally, for about 10 minutes until the onion turns a deep golden brown. This step builds a lot of flavor, so try not to rush it.
04
Add Aromatics and Seeds
Stir in the grated ginger, crushed garlic, and fennel and cumin seeds (if you're using whole seeds). Cook for about 2 minutes, until you can smell the garlic and ginger becoming fragrant. If you're using ground cumin, hold off and add it with the other ground spices in the next step.
05
Stir in Ground Spices
Add the ground coriander, turmeric, chili powder, and sea salt to the pan. Cook for just 30 seconds, stirring constantly, to toast the spices without burning them.
06
Add Eggplant
Tip in the diced eggplant and stir everything well, making sure the eggplant pieces are evenly coated with the spices.
07
Simmer with Tomatoes
Pour in the tin of chopped tomatoes and give the curry a good stir. Place the lid on the pan and continue to cook over low-medium heat for about 10 to 15 minutes.
Check and stir a few times during this period to prevent anything from sticking to the bottom. If it seems to be catching, turn the temperature down a little further.
08
Check Seasoning
Once the sauce has thickened and the eggplant is meltingly soft, taste and adjust the seasoning if needed.
09
Serve
Serve the curry warm, sprinkled with fresh coriander or cilantro leaves, alongside steamed rice.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	139kcal	7%
Fat	8g	11%
Carbohydrate	18g	7%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens1 present · 0 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Milk	Contains
Gluten	Free from
Crustaceans

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About this recipe

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Method

Dice Eggplant

Heat Fat

Cook Onion

Add Aromatics and Seeds

Stir in Ground Spices

Add Eggplant

Simmer with Tomatoes

Check Seasoning

Serve

Nutrition

Allergens

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