Eggplant Curry: An Easy Aubergine Curry Without Coconut Milk
User Reviews
4.9
Eggplant Curry: An Easy Aubergine Curry Without Coconut Milk
Description
The process starts by salting the cubed eggplant to draw out moisture and reduce bitterness, followed by rinsing and gently pressing out excess water. The eggplant is then dry-fried in a pan until nicely browned. Meanwhile, onions are sautéed until golden before being mixed with garlic, ginger, and spices including coriander, cumin, turmeric, Kashmiri chili powder, black pepper, and salt. Chopped tomatoes are added and cooked down into a smooth sauce with the lid on, simmering until the oil separates slightly. Finally, the roasted eggplant chunks are returned to the pan, combined with the sauce, and cooked together to blend flavors.
This curry delivers a balance of tender roasted eggplant pieces and a richly spiced tomato base without the use of coconut milk. The smoky notes from frying and the vivid red color from Kashmiri chili powder are distinctive features. The dish pairs well with rice or flatbread for a satisfying meal.
If Kashmiri chili powder is unavailable, a mix of paprika and chili powder or just chili powder can be used, though the vibrant color may be less intense. Any neutral cooking oil like rapeseed or sunflower oil works well for the frying steps.
Ingredients
- 1 large eggplant Cut in 1 inch chunks, aka aubergine
- 1 onion chopped, medium
- 2 medium-sized beef tomato chopped.
- ½ inch ginger finely minced.
- 3 cloves garlic finely minced.
- 1 teaspoon Coriander ground
- 1 teaspoon ground cumin
- ¼ teaspoon turmeric powder
- 1 teaspoon kashmiri chilli powder
- ½ ground black pepper
- ¾ teaspoon salt and a little bit more to wash aubergine.
- 3 tablespoons cooking oil
Instructions
- Place the eggplant pieces in a mixing bowl, and sprinkle some salt all over them. Set aside and leave it until the aubergine sweats, releasing its sap.
- When the eggplant releases its sap, rinse it with water and then carefully squeeze them as much as you can. Take care not to break the aubergine. Drain and discard the water.
- Fry the aubergine pieces on a pan without oil. Keep stirring every now and again. Until all the eggplant is nicely browned.
- In the meantime, fry the onion until lightly golden and then add in the ginger-garlic paste, turmeric powder, coriander, cumin, chilli, black pepper, and salt. Cook further until all the spices give aroma.
- Then add in the chopped tomatoes. Give it a stir and let it cook with the lid on. Keep checking. When all the tomatoes become soft, mash them with a wooden spoon until you have a nice smooth sauce. Let it simmer until the oil slightly separates from the spice masala.
- Finally, add in the pan-roasted aubergine chunks into the spice masala. Stir and cook it with the lid on for about 5-10 minutes until the aubergine is soft and tender with a nice thick curry sauce.
Notes
- If Kashmiri chili powder is unavailable, substitute with a mix of paprika and chili powder or chili powder alone for heat, though color may be less vibrant.
- Use any neutral cooking oil such as rapeseed or sunflower oil for frying the eggplant and making the curry base.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 354kcal | 18% |
| Carbohydrates | 33g | 11% |
| Protein | 15g | 30% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 14g | 82% |
| Cholesterol | 37mg | 12% |
| Sodium | 479mg | 20% |
| Fiber | 9g | 36% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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