I remember the first time I made Spiced Eggplant Curry. It was a chilly autumn evening, and I wanted to create something warm and comforting. The idea of using eggplant in a curry intrigued me, and I knew I had to give it a try. The combination of roasted eggplant with a rich, aromatic curry sauce seemed perfect. As I began preparing the ingredients for my Spiced Eggplant Curry, the kitchen filled with the fragrant smell of spices, and I knew it was going to be a special dish.
The key to making a great Spiced Eggplant Curry is in the roasting. I carefully sliced the eggplants and tossed them in olive oil, salt, and pepper. Roasting them at high heat brought out their natural sweetness and gave them a beautiful caramelized texture. As the eggplants roasted in the oven, I could already tell that this Spiced Eggplant Curry was going to be delicious. The aroma of the roasting eggplants mingled with the spices I was preparing, creating an inviting atmosphere.
Preparing the curry base was an exciting process. I heated some olive oil in a large pot and added mustard seeds, letting them sizzle until they popped. Then came the curry leaves, followed by thinly sliced red onions. The onions turned golden brown, and I added tomato puree, garlic, and ginger, creating a rich, fragrant paste. The mixture of spices – cardamom, cloves, black pepper, cayenne, coriander, and cumin – made the kitchen smell heavenly. This was the heart of the Spiced Eggplant Curry, and it was coming together beautifully.
The Perfect Finish
After simmering the curry base with the roasted eggplant, I added a touch of coconut milk to give it a creamy, luxurious finish. The Spiced Eggplant Curry was ready, and I served it with basmati rice and a dollop of yogurt. The final dish was vibrant and flavorful, with tender pieces of eggplant that melted in my mouth. Creating this Spiced Eggplant Curry was a delightful experience, and it quickly became one of my favorite recipes to share with friends and family.
Check out more high protein vegetarian meals here!
Table of Contents
Chef’s Notes- Spiced Eggplant Curry
- Roasting the Eggplant: To get the best texture and flavor, make sure to roast the eggplant until caramelized and tender. This step enhances the dish’s depth and ensures the eggplant doesn’t become mushy in the curry.
- Spice Level: Adjust the cayenne pepper to suit your spice tolerance. Start with a smaller amount and increase to taste.
- Mustard Seeds: Allow the mustard seeds to pop before adding the curry leaves. This step is crucial for releasing the seeds’ flavors.
- Curry Leaves: Fresh curry leaves provide the best aroma, but if using dried, slightly crush them to release their flavors.
- Simmering: Let the curry simmer gently to allow the flavors to meld. Stir occasionally but gently to keep the eggplant pieces intact.
- Consistency: The final consistency of the curry should be thick and juicy. If it looks too dry, add a splash of water or more coconut milk.
- Serving Tips: Serve the curry with basmati rice or naan for a complete meal. A side of plain yogurt can balance the spices.
Spiced Eggplant Curry
Dive into the rich flavors of this Spiced Eggplant Curry! Roasted eggplant melds beautifully with a robust South Indian curry sauce, creating a dish that’s both hearty and healthy. Perfect for a cozy dinner, this vegan-friendly recipe is a must-try for curry lovers. The spices are easy to find, and the process is straightforward, making it an ideal choice for both novice and seasoned cooks. Serve it with basmati rice and a dollop of yogurt for a complete meal.
4
servings15
minutes1
hour250
kcal1
hour15
minutesKeep the screen of your device on
Ingredients
- Roasted Eggplant
2 tablespoons olive oil (or sunflower oil)
2 medium eggplants (about 1.2 lbs), cut into 3/4-inch slices and then into batons
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
- Curry Base
3 tablespoons olive oil (or sunflower oil)
3/4 teaspoon yellow mustard seeds
1 large red onion, thinly sliced
3 tablespoons tomato puree (or crushed tomatoes)
1 tablespoon minced garlic (about 4 cloves)
1 tablespoon minced ginger (about a 1/2-inch piece)
1 1/4 cups water
3/4 teaspoon sea salt
3 tablespoons full-fat coconut milk (or heavy cream)
- Curry Spices
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper (adjust to taste)
4 teaspoons ground coriander
4 teaspoons ground cumin
- Serving Suggestions
Basmati rice
Plain yogurt (optional)
Fresh cilantro leaves (optional)
Naan bread (optional)
- Alternative Ingredients:
Olive oil: Can be replaced with avocado oil or grapeseed oil.
Yellow mustard seeds: Substitute with brown mustard seeds or mustard powder.
Curry leaves: Use bay leaves or a pinch of fenugreek seeds as a substitute.
Tomato puree: Replace with tomato paste diluted with water or fresh blended tomatoes.
Coconut milk: Substitute with almond milk or cashew cream for a different flavor.
Directions
- Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper. Toss the eggplant batons in olive oil, salt, and pepper in a large bowl until evenly coated. Spread them out on the baking sheet and roast for 20 minutes. Turn the pieces over and roast for another 10 minutes until caramelized and tender but not shriveled.
- Heat olive oil in a large pot over medium heat. Add yellow mustard seeds and let them sizzle for about 15 seconds until they start to pop. Add curry leaves and stir for another 15 seconds.
- Add the sliced red onion to the pot and cook for about 5 minutes until golden brown. Stir in the tomato puree and cook for an additional minute.
- Mix in the minced garlic and ginger and cook for about 2 minutes until fragrant. Add all the curry spices and salt to the pot. Cook for about 3 minutes until the mixture forms a thick paste. If it starts to stick to the bottom of the pot, add a splash of water to loosen it.
- Pour in the water and stir well. Add the roasted eggplant pieces to the pot and gently mix to coat them in the sauce. Partially cover the pot and reduce the heat to low. Let it simmer for about 30 minutes, stirring occasionally to prevent sticking.
- Stir in the coconut milk and taste the curry. Adjust salt if needed. The final consistency should be thick and juicy with partially collapsed eggplant pieces.
Equipment
- chef’s knife
- cutting board
- baking sheet
- mixing bowls
- measuring cups and spoons
- large pot
Nutrition Facts
- Calories: 250kcal
- Carbohydrates: 18g
- Protein: 3g
- Fat: 21g
- Saturated Fat: 16g
- Cholesterol: 0mg
- Sodium: 1051mg
- Potassium: 559mg
- Fiber: 7g
- Sugar: 8g
- Vitamin A: 263IU
- Vitamin C: 8mg
- Calcium: 62mg
- Iron: 3mg
FAQ- Spiced Eggplant Curry
Can I make this curry ahead of time?
Yes, you can make the curry a day ahead. It often tastes better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator and reheat gently on the stove.
What can I use instead of coconut milk?
You can use almond milk or cashew cream as alternatives to coconut milk. They provide a different flavor but still add creaminess to the curry.
Is this curry freezer-friendly?
Yes, you can freeze the curry in airtight containers for up to 2 months. Thaw in the refrigerator overnight and reheat on the stove, adding a splash of water or coconut milk if needed.
Can I add protein to this dish?
Absolutely! You can add chickpeas, tofu, or even cooked lentils for added protein. Simply stir them in during the simmering stage.
What can I substitute for curry leaves?
If you can’t find curry leaves, bay leaves or a pinch of fenugreek seeds can be used as substitutes. The flavor will be slightly different, but they still add a unique aroma to the curry.
