Eggplant Curry Recipe
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Unrated
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Prep Time
5 mins
-
Cook Time
30 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
451 kcal
Eggplant Curry Recipe
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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
- 3 tablespoons coconut oil divided
- 16 ounce tofu cubed and dried with paper towel, medium-firm; package
- 2 eggplant diced, long Asian variety
- 1 medium onion very thinly sliced (use a mandolin, if you have one)
- ¼ cup ginger minced
- 4 cloves garlic minced
- 1 tablespoon garam masala
- ½ tablespoon cumin seed
- ½ tablespoon Turmeric
- ½ tablespoon sea salt
- chili flakes optional
- ¼ cup tomato paste
- 14 ounce coconut milk 400ml, can
- ½ water measured from the empty coconut milk can, can
- 2 teaspons brown sugar
- 15 ounce chickpeas drained and rinsed, canned
- cilantro to serve
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
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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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
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