Simple Eggplant Curry
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This Simple Eggplant Curry is made in one pot with a yellow curry coconut sauce, chickpeas, charred eggplant and veggies.
This Simple Eggplant Curry is filled with Indian-inspired flavors. The eggplant is charred before being added to a veggie-packed yellow curry coconut sauce. Everything simmers until tender and is then served over rice. This dish is 100% dairy-free, made in one-pot and is super comforting. Perfect for when you want something cozy & veggie-packed!
Step One: Brown the Eggplant
The first step is prepping the eggplant. I opted to chop my eggplant into smaller squares for this recipe – I feel like it makes it easier to eat when all of the veggies are about the same size.
Once the eggplant is chopped, heat 2 tablespoons of olive oil in large skillet or stock pot over medium heat. Add the chopped eggplant and toss. Allow to brown for 10 minutes, tossing occasionally. Use tongs to remove the eggplant from the skillet.
Step Two: Build the Curry
You want to make sure you have all of your ingredients prepped before starting this recipe. Once the eggplant is out of the skillet, everything will move pretty quickly.
Add a little more olive oil (and some sesame oil) to the empty skillet. Add diced onion, garlic, ginger, bell pepper, jalapeño, turmeric, yellow curry powder, coriander & pepper. Toss and cook for 1-2 minutes, or until fragrant and the veggies start to get tender.
Add some tomato paste & soy sauce and cook for another minute. Pour in a can of coconut milk & some broth and bring to a boil. Once boiling, add drained chickpeas and the charred eggplant to the skillet. Stir to combine, lower the heat and simmer for 20 minutes.
Step Three: Finish & Serve
Once the curry is done simmering, add in some cilantro & lime juice. Give it a taste and adjust the seasonings as needed. I needed to add a pinch of salt to mine.
I like to serve this eggplant curry over rice with some more chopped cilantro on top and lime wedges on the side.
This is great served right away, but the flavors will continue to intensify as they sit…so the leftovers are even better!
Tips & Tricks
You don’t need to get a char on every side of the eggplant, just a couple sides works!
The coconut curry sauce with thicken as it simmers, so don’t worry if it looks too thin at first.
You could also skip the rice and serve this with warm naan on the side for dipping.
Need more recipe inspo? Check these out:
Simple Eggplant Curry
Ingredients
- 3 tablespoons olive oil separated
- 1 medium eggplant cut in cubes
- 1 tablespoon sesame oil
- 1 yellow onion diced
- 2 cloves garlic finely minced
- 1 tablespoon fresh ginger finely minced
- 1 yellow bell pepper diced
- 1 jalapeño chopped, optional
- 1 tablespoon yellow curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon coriander
- 1/2 teaspoon pepper
- 2 tablespoons tomato paste
- 1-2 tablespoons low sodium soy sauce to taste
- 1 15-ounce can coconut milk
- 1 cup broth I used vegan chicken broth
- 1 15-ounce can chickpeas drained & rinsed
- 2 tablespoons cilantro chopped, plus more for serving
- 1 lime juiced
- rice, naan optional, for serving
Equipment
Instructions
- Heat 2 tablespoons of olive oil in large skillet or stock pot over medium heat. Add the chopped eggplant and toss. Allow to brown for 10 minutes, tossing occasionally. Use tongs to remove the eggplant from the skillet.
- Add the remaining olive oil & sesame oil to the empty skillet over medium heat. Add the onion, garlic, ginger, bell pepper, jalapeño & dry seasonings. Toss and cook for 1-2 minutes, or until fragrant and the veggies start to get tender.
- Add the tomato paste & soy sauce and cook for another minute. Pour in the coconut milk & broth and bring to a boil. Once boiling, add the chickpeas and eggplant to the skillet. Stir to combine, lower the heat and simmer for 20 minutes.
- Add the cilantro & lime juice and stir to combine. Taste and adjust the seasonings as needed.
- Serve hot over rice with more cilantro.
Video
Notes
- You don’t need to get a char on every side of the eggplant, just a couple sides works!
- The coconut curry sauce with thicken as it simmers.
- You could also skip the rice and serve this with warm naan on the side for dipping.
I’m eating this for dinner. It’s so good. The only thing I did differently was double the jalapeño and double the garlic. Delicious!
A girl after my own heart…you can never have too much garlic or spice!
Absolutely delicious! My whole family loved it. My daughter even tried to steal my bowl after she inhaled hers! Definitely making again!
Wooooo – so glad it was a hit with the whole family!
I made this tonight and it turned out really well. I increased the spices (except jalapeno and turmeric) because I like a bolder flavor, and used a yellow curry spice mix I just bought last week. I roasted Japanese eggplants (scored; with garlic and olive oil) in the oven first rather than frying on stove top. I also added some zucchini and yellow squash. I imagine by tomorrow the flavors will meld together even more. Delicious!
This looks delicious but haven’t made it yet..I was wondering if you have a favorite yellow curry powder that you recommend? Thanks!
I don’t – when you go to the spice section at the grocery store it will just be named “curry powder”. I think I got mine at Ralphs!