Eggplant Potato Curry With Coconut Milk (Aloo Brinjal Curry)

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If you love creamy curries, you’re going to love this Eggplant Coconut Curry! It’s a creamy, comforting curry that pairs beautifully with rice or naan bread.

Eggplant potato curry with coconut milk.

Eggplant Potato Coconut Curry

Eggplant is the least cooked vegetable in my home these days. We used to eat it a lot growing up, but since moving abroad, it’s become rare.

However, whenever I do cook with eggplant, I love making a creamy curry with either coconut milk or cream.

It’s perfectly paired with rice, and I don’t even need dal because it’s so creamy and flavorful.

Eggplant potato curry with coconut milk.

Ingredients

Ingredients Eggplant creamy curry

Eggplant: Diced eggplant (brinjal).

Potato: Red potatoes

Onion and tomato.

Coconut milk and water (hot or warm water)

Spices: Cumin, turmeric, coriander, and red chili kashmiri powder

Seasoning: Salt to taste, minced ginger and garlic.

Oil: Olive oil or any cooking vegetable oil.

Instructions

EGGPLANT STEP BY STEP
  • Heat the vegetable oil in a skillet over medium-high heat.
  • Once the oil is hot, add the onion and sauté for 2-3 minutes or until softened.
  • Add the potatoes and let them cook for the next 5 minutes.
  • Add the turmeric powder, cumin powder, coriander powder, Kashmiri powder, ginger, and garlic. Combine everything well.
EGG PLANT POTATO COCONUT CURRY STEP 5 - 8
  • Then add the eggplant and sauté for another 5 minutes, stirring occasionally, until the eggplant is soft. 
  • Add the tomato and combine it.
  • After that, add coconut milk and water and bring the mixture to a boil.

EGGPLANT POTATO COCONUT CURRY STEP 9 - 12
  • Put the lid on and simmer for 15-20 minutes until the vegetables are soft and done, stirring occasionally.
  • Add salt to taste.
  • Enjoy your homemade eggplant potato curry with coconut milk!
Eggplant curry coconut

Serving

Here are some serving suggestions for the eggplant potato creamy curry recipes.

Rice: Serve the curry hot with rice or naan bread. The warm and fluffy texture of rice or the flavorful naan perfectly complements the creamy and aromatic curry.

Pair the curry with some pickles: For a delicious combo, pair eggplant potato creamy curry with rice and tomato pickles.

Salad: A refreshing salad can balance out the richness of the curry. Try a spicy cucumber or a tomato salad dressed with lemon juice and olive oil.

Other Coconut Curry Recipes

You may also enjoy trying these other recipes with coconut.

Eggplant curry (1)

Eggplant Potato Curry With Coconut Milk

If you love creamy curries, you're going to love this Eggplant Coconut Curry! It's a creamy, comforting curry that pairs beautifully with rice or naan bread.
Print Pin Rate
CourseMain
CuisineAsian
CategoryCurry
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings3 people
Calories264kcal

Equipment

Ingredients

Vegetables

  • 4 cups diced eggplant
  • 2 medium potatoes peeled and chopped (1 ½ cups of chopped potato)
  • ½ cup chopped onion
  • ½ cup chopped tomato
  • 2 cloves of garlic, minced
  • 1 tsp ginger, grated

Spices

  • ½ tsp red chili Kashmiri powder
  • ½ tsp ground turmeric
  • ½ tsp ground cumin
  • ½ tsp ground coriander

Coconut Milk

  • ½ cup coconut milk

Seasoning

  • salt to taste

Oil

  • 1 tbsp any vegetable oil

Water

  • cup water (hot/warm water)

Instructions

  • Heat the vegetable oil in a skillet over medium-high heat.
    1 tbsp any vegetable oil
  • After the oil is hot, add the onion and sauté for 2-3 minutes or until softened.
    ½ cup chopped onion
  • Add the potatoes and let them cook for the next 5 minutes.
    2 medium potatoes peeled and chopped (1 ½ cups of chopped potato)
  • Add all spices and stir to combine.
    1 tsp ginger, grated, ½ tsp red chili Kashmiri powder, ½ tsp ground turmeric, ½ tsp ground cumin, ½ tsp ground coriander, 2 cloves of garlic, minced
  • Then add the eggplant and sauté for another 5 minutes, stirring occasionally, until the eggplant is soft.
    4 cups diced eggplant
  • Add the tomato and combine it.
    ½ cup chopped tomato
  • Next, add coconut milk and water, and bring the mixture to a boil.
    ½ cup coconut milk, 1½ cup water (hot/warm water)
  • Put the lid on and simmer for 15-20 minutes until the vegetables are soft and done. Make sure to stir it occasionally in between.
  • Add salt to taste, and enjoy homemade eggplant potato curry with coconut milk!
    salt to taste
The nutrition information provided is an estimate and may not be exact.

Nutrition

Calories: 264kcal | Carbohydrates: 35g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 103mg | Potassium: 1.124mg | Fiber: 7g | Sugar: 8g | Vitamin A: 186IU | Vitamin C: 21mg | Calcium: 61mg | Iron: 3mg
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Vegetarian

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5 from 1 vote (1 rating without comment)