Recipes in the world of Flavilo

Spicy eggplant curry served

Spicy Eggplant Curry

Spicy Eggplant Curry is a jewel of Indian cuisine, bringing the rich flavors of spices to your kitchen. The coconut milk provides a silky base, while the texture of the eggplant and the harmony of spices make dining a truly special experience. This dish is an ideal choice for those following vegetarian and vegan diets who want a quickly prepared yet special meal on the table. Served with steamed rice, it can be a perfect lunch or dinner for any occasion.

Prep Time 15 min
Preparation 30 min
Total 45 min
350 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 2 Eggplant
⭕ 400 ml Coconut Milk
⭕ 1 Onion
⭕ 2 cloves Garlic
⭕ 1 tsp Ginger (grated)
⭕ 1 tsp Hungarian Sweet Paprika
⭕ 0.5 tsp Red Pepper Flakes
⭕ 0.5 tsp Turmeric
⭕ 1 tsp Ground Coriander
⭕ 2 tbsp Olive Oil
⭕ 1 tsp Salt
⭕ 0.5 tsp Black Pepper
⭕ 1 packet Fresh Coriander
⭕ 200 g Steamed Rice (for serving)

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    Preparation Steps

    1

    Wash the eggplants and cut them into small cubes. Sprinkle with a pinch of salt and let them sit for 10 minutes to release their moisture. Pat dry with paper towels.

    2

    Finely chop the onion and garlic, then grate the ginger.

    3

    Heat the olive oil in a large skillet over medium heat. Sauté the onion, garlic, and ginger until fragrant, about 2-3 minutes.

    4

    Add the eggplant and sauté for 5-7 minutes, or until slightly softened and golden brown.

    5

    Sprinkle with the spices (Hungarian sweet paprika, red pepper flakes, turmeric, coriander) and stir well to combine. Pour in the coconut milk and bring to a simmer.

    6

    Reduce the heat and let the curry simmer gently for 15-20 minutes, or until the eggplant is tender and the sauce has thickened.

    7

    Garnish with fresh coriander before serving. Serve hot with steamed rice.