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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
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Prep Time
10
minutes
mins
Cook Time
1
hour
hr
5
minutes
mins
Total Time
1
hour
hr
15
minutes
mins
Course
Main Course
Cuisine
Indian
Servings
2
people
Calories
391
kcal
Ingredients
1x
2x
3x
1
japanese eggplant
chopped
1
red potato
skinned, chopped into cubes
3
Tbsp
extra virgin olive oil
1/8
tsp
Fenugreek Seeds
(Methi)
1/2
Tbsp
Black Mustard Seeds
(Rai)
1/2
tsp
cumin seeds.
1/2
cup
onions
chopped
1
tsp
garlic
crushed
1
tsp
ginger
crushed
1
Tbsp
jalapeno
chopped
1/4
tsp
Red Chili Powder
(Extra Hot)
1/2
tsp
Turmeric Powder
1
Tbsp
Tamarind chutney
divided
3
curry leaves
(optional)
4
plum tomatoes
(crushed in a mini processor)
3
cups
water
1.5
tsp
salt
1/2
Tbsp
brown sugar
1/2
Tbsp
cumin powder
2
tsp
garam masala
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:
4
g
Calories:
391
kcal
Keyword
how to cook eggplant, quick curry recipes
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