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 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.
Ingredients
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
- 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.
- 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.
- 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!
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.
Equipment
- 1 Spatula
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
- 1½ 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
Nutrition
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!
𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!