Eggplant Curry

Ingredients

For Roasting the Eggplant:

  • 2 medium eggplants (about 1¼ lb / 560g), cut into 1-inch cubes

  • 1½ tbsp olive oil

  • ½ tsp salt

  • ¼ tsp black pepper

For the Curry Base:

  • 1 tbsp olive oil

  • 1 medium onion, chopped

  • 2 cloves garlic, grated

  • 1 inch ginger, grated

  • 2 tsp curry powder

  • 2 tsp ground coriander

  • 1 tsp ground cumin

  • 1 tsp turmeric powder

  • ¼ tsp red pepper flakes

  • ½ tsp black pepper

  • 1 tsp salt

Liquids & Add-ins:

  • 2 cups vegetable broth (or more, to taste)

  • 1 can (15 oz) chickpeas, drained (or 1½ cups cooked)

  • 1 can (15 oz) crushed tomatoes

  • 1 can (14 oz) coconut milk

  • 1 tsp garam masala

Serving Suggestions

  • Basmati rice or naan (1–2 cups)

  • 4 lemon wedges

  • Handful of fresh cilantro

  • 4 tbsp plain or Greek yogurt

Instructions

1. Roast the Eggplant

  • Preheat oven to 430°F / 220°C. Line a baking sheet with parchment paper.

  • Toss cubed eggplant with olive oil, salt, and black pepper.

  • Spread in a single layer on the baking sheet and roast for 25 minutes, or until golden and tender.

2. Prepare the Flavor Base

  • In a large skillet or Dutch oven, heat olive oil over medium heat.

  • Add onion and sauté for 3 minutes until soft.

  • Add garlic and ginger, sauté for 1 more minute.

  • Lower heat and add curry powder, coriander, cumin, turmeric, and red pepper flakes. Toast for 1 minute until fragrant.

3. Simmer the Curry

  • Add vegetable broth, chickpeas, crushed tomatoes, and coconut milk.

  • Season with salt and black pepper.

  • Simmer on medium heat for 20 minutes, stirring occasionally.

4. Add Roasted Eggplant

  • Stir in the roasted eggplant and garam masala.

  • Simmer for 5 minutes until flavors are well combined. Adjust salt and consistency to taste.

5. Serve

  • Spoon over basmati rice or serve with warm naan.

  • Garnish with yogurt, fresh cilantro, and a squeeze of lemon.