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eggplant-tomato-curry-recipe

Eggplant Tomato Curry

A delicious and hearty vegan curry made with eggplant and tomatoes.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 1 large eggplant diced
  • 2 tomatoes chopped
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 tablespoon ginger minced
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1 can coconut milk
  • 2 tablespoon vegetable oil
  • Salt to taste
  • Fresh cilantro for garnish

Instructions 

  1. Heat oil in a large pan over medium heat. Add onions, garlic, and ginger. Sauté until onions are translucent.
  2. Add diced eggplant and cook until it starts to soften.
  3. Stir in tomatoes, curry powder, cumin, turmeric, and paprika. Cook for a few minutes until spices are fragrant.
  4. Pour in coconut milk and bring to a simmer. Cook until eggplant is tender and sauce has thickened.
  5. Season with salt to taste. Garnish with fresh cilantro before serving.

Nutritional Value

Calories: 200kcal | Carbohydrates: 20g | Protein: 3g | Fat: 13g | Saturated Fat: 10g | Sodium: 300mg | Potassium: 450mg | Fiber: 5g | Sugar: 7g | Vitamin A: 300IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 2mg

Keywords

Curry, Vegan
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