Eggplant Curry Recipe

Name: Eggplant Curry Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Ingredients: 3 tablespoons coconut oil; 16 ounce package of medium-firm tofu; 2 long Asian eggplants; 1 medium onion; ¼ cup minced ginger; 4 cloves garlic; 1 tablespoon garam masala; ½ tablespoon EACH: cumin seeds, turmeric, sea salt; Optional: ½ teaspoon chili flakes; ¼ cup tomato paste; 14 ounce Can coconut milk; ½ can water; 2 teaspons brown sugar; 15 ounce can chickpeas; cilantro

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Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
4 servings
Calories
451 kcal

Eggplant Curry Recipe

Iris Warren

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This eggplant curry is a creamy Indian-inspired curry with a delicious mix of eggplant, tofu, and chickpeas. It's simple to make, yet rich and deeply flavorful. Serve it over basmati rice for a healthy vegan meal that's perfect for busy weeknights!

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Ingredients

Servings

3 tablespoons coconut oil divided
16 ounce package of medium-firm tofu cubed and dried with paper towel
2 long Asian eggplants diced
1 medium onion very thinly sliced (use a mandolin, if you have one)
¼ cup minced ginger
4 cloves garlic minced
1 tablespoon garam masala
½ tablespoon EACH: cumin seeds, turmeric, sea salt
Optional: ½ teaspoon chili flakes
¼ cup tomato paste
14 ounce Can coconut milk 400ml
½ can water measured from the empty coconut milk can
2 teaspons brown sugar
15 ounce can chickpeas drained and rinsed
cilantro to serve

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Instructions

Heat 1 tablespoon of the coconut oil in a large, non-stick frying pan over medium-high heat. Add the dried tofu and pan fry until golden brown on 2 sides, about 5 minutes. Remove from the pan.
Heat 1 tablespoon of coconut oil in the pan used for the tofu. Brown the eggplant on all sides, working in batches if needed. Remove the eggplant from the pan.
Heat the remaining 1 tablespoon of coconut oil in the same pan used for the eggplant. Add the onion and cook for 2-3 minutes, or until it softens. Add the ginger and garlic and cook for 1 minute. Add the garam masala, cumin seeds, and turmeric to the pan and let them toast for 1 minute, stirring constantly. Add the sea salt, optional chili flakes (if using), and the tomato paste and cook for 1 minute, stirring constantly.
Add the coconut milk, water, and sugar to the pan, bring it to a boil, and stir, scraping the bottom for any stuck-on bits. Add the eggplant back into the pan and turn the heat to low. Let the eggplant cook, covered, for 12-15 minutes, or until it is soft but not mushy.
Stir the chickpeas and tofu into the curry and let them heat through. Serve with rice and some cilantro on top.

Nutrition Information

Show Details

Serving 1 serving = ¼ of the recipe Calories 451kcal (23%) Carbohydrates 47g (16%) Protein 20g (40%) Fat 22g (34%) Saturated Fat 14g (70%) Polyunsaturated Fat 4g Monounsaturated Fat 2g Sodium 1393mg (58%) Potassium 1160mg (33%) Fiber 18g (72%) Sugar 15g (30%) Vitamin A 345IU (7%) Vitamin C 14mg (16%) Calcium 227mg (23%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 451 kcal

% Daily Value*

Serving	1 serving = ¼ of the recipe
Calories	451kcal	23%
Carbohydrates	47g	16%
Protein	20g	40%
Fat	22g	34%
Saturated Fat	14g	70%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	2g	10%
Sodium	1393mg	58%
Potassium	1160mg	25%
Fiber	18g	72%
Sugar	15g	30%
Vitamin A	345IU	7%
Vitamin C	14mg	16%
Calcium	227mg	23%
Iron	4mg	22%