This aromatic Eggplant Curry is a very simple and easy recipe. Perfect vegan dinner recipe that is good for lunch or dinner.  Made with Indian spices

Are you one of those people who hates eggplants?

Are you a fan?

This curry is so easy to make and delicious!

overhead view of eggplant curry with rice and pickles

Growing up, I loved curries but always hated eggplants.  Now, I can’t get enough of this curry.  It is amazing how taste change with age, isn’t it?

I prefer using Japanese eggplants in all my recipes.  In the case of this eggplant curry, I had to go 3 different stores and they didn’t have it, so, I ended up using the classic variety.

Closeup view eggplant curry

It isn’t that I haven’t used them on this blog in the past.  My eggplant parm recipe, I used them.  They do have a purpose in the culinary world, but, I cannot get myself to like them as much as the Japanese variety.

Cooking eggplants is an interesting challenge.  For curries, boiling the eggplant is the best way to go.  This is a great guide on how to boil an eggplant.  Boil the potatoes also because they will melt in your mouth.

What food did you hate as a child but cannot get enough of it now?

Recipe for Eggplant Curry

1) Use 2 cups of boiled eggplant (1 small-sized classic eggplant) and 1 cup of boiled potatoes (1 medium sized red potato).  Remove the skin from the potatoes only.

eggplant-potato-curry

2) In a medium pan, add 3 Tbsp of olive oil

eggplant-oil

3) Add 1/8 tsp of Methi (Fenugreek) Seeds

eggplant-recipe-mustard-seeds

4) Add 1/2 Tbsp of Black Mustard Seeds (Rai)

eggplant-recipe-black-mustard

5) When the mustard seeds start popping, add 1/2 tsp cumin seeds.

eggplant-recipe-cumin-seeds

6) Add 1/2 cup of chopped onions

eggplant-recipe-onions

7) Add 1 tsp of crushed garlic.  If you can stand more garlic, add another 1/2 tsp.

eggplant-recipe-garlic

8) Add 1 tsp of crushed ginger.

eggplant-recipe-ginger

9) Add 1 Tbsp of chopped jalapeno.  If you can stand the heat, go for 1 tsp or more

eggplant-recipe-jalapeno

10) Let the onions get a little translucent and then add 1/4 tsp of Red Chili Powder (Extra Hot)

eggplant-recipe-pepper

11) Add 1/2 tsp of Turmeric Powder.  Use more, if you prefer.

eggplant-recipe-turmeric

12) Add 1/2 Tbsp of Tamarind chutney.  I will add another 1/2 Tbsp towards the end.  You can add the whole Tbsp now, if you prefer

eggplant-recipe-turmeric-paste

13) Mix well and add curry leaves, if you have them.  Add 2 cups of freshly pulped plum tomatoes

eggplant-tomato-recipe

14) Mix well and then add 3 cups of water.

eggplant-water

15) Add 1 + 1/2 tsp of salt.  You can adjust the amount according to taste

eggplant-recipe-salt-1
eggplant-recipe-salt-2

16) Add the boiled eggplant and potatoes.  Crush about 3 potato and eggplant cubes.  This will help thicken the curry a little.

eggplant-potato-in-curry

17) Mix well and then add 1/2 Tbsp of brown sugar

eggplant-recipe-brown-sugar

18) Add 1/2 Tbsp of cumin powder

eggplant-recipe-cumin-powder

19) Add 2 tsp of garam masala or adjust to taste.

eggplant-recipe-garam-masala

20) Mix well and set the heat to medium high.  Cook for about 25 minutes or until the water is thickened. Remove the eggplant curry from heat and serve with Basmati rice and Spicy Mango Pickes

This simple recipe for Eggplant Curry is the perfect dinner recipe. If you are looking for vegan dinner ideas or vegetarian dinner ideas, try this delicious version of the traditional Indian recipe for Baingan bharta

Eggplant Curry Recipe (Vegan)

Rini
This simple recipe for Eggplant Curry is the perfect dinner recipe. If you are looking for vegan dinner ideas or vegetarian dinner ideas, try this delicious version of the traditional Indian recipe for Baingan bharta
Go Ahead, Rate it now!
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Indian
Servings 2 people
Calories 391 kcal

Ingredients
  

Instructions
 

  • Boil the eggplant and potatoes
  • In a medium pan, add extra virgin olive oil
  • Add fenugreek seeds and black mustard seeds
  • When the mustard seeds start popping, add cumin seeds
  • Add chopped onions, jalapeno, garlic and ginger
  • Let the onions get a little translucent and then add Red Chili Powder (Extra Hot)
  • Add Turmeric Powder.
  • Add 1 part tamarind chutney
  • Mix well and add curry leaves, if you have them
  • Add 2 cups of freshly pulped plum tomatoes
  • Mix well and then add 3 cups of water
  • Add 1 + 1/2 tsp of salt (adjust to taste)
  • Add the boiled eggplant and potatoes
  • Crush about 3 potato and eggplant cubes to thicken the curry
  • Mix well and then add brown sugar, cumin powder and tamarind chutney
  • Add 2 tsp of garam masala or adjust to taste
  • Mix well and set the heat to medium high
  • Cook for about 25 minutes or until the water is thickened
  • Serve with basmati rice

Notes

Nutrition info is approximate

Nutrition

Serving: 4gCalories: 391kcal
Keyword how to cook eggplant, quick curry recipes
Tried this recipe?Let us know how it was!

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22 Comments

  1. I love both curry and eggplant so this recipe is a win win for me! I have tried Japanese eggplants in Thailand and might prefer them over the regular ones too but can never find them at regular grocery stores in the US Maybe the Asian markets are carrying them?

    1. Thank you, Vicky. I have seen the Japanese eggplants in Target store, Asian stores and occasionally in Walmart.

  2. I’m like you, not an eggplant fan as a kid! I think I need to try it again in your curry, which looks WONDERFUL! 🙂 Love all the spices!

  3. I love eggplants, and I am always looking for new recipes to try and convince my husband of their deliciousness (I have one that he loves, but theres only so many times I can serve up the same dish) – must give this one a try!