Eggplant Curry: An Easy Aubergine Curry Without Coconut Milk
This eggplant curry recipe will help you make a melt-in-the-mouth roast aubergine in tomato based curry sauce. It is an easy vegan curry that is perfect for a busy day.
Servings: 4
Equipment
- Mixing bowls.
- Frying pan
- Wooden spoon
Ingredients
- 1 large eggplant/ aubergine Cut in 1 inch chunks.
- 1 medium onion chopped.
- 2 medium-sized beef tomatoes chopped.
- ½ inch ginger finely minced.
- 3 cloves garlic finely minced.
- 1 teaspoon ground coriander.
- 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 you don’t have Kashmiri chili powder, you can substitute it with a mix of paprika powder and chili powder/ cayenne powder. Or just use chili powder. The difference is that Kashmiri chili and paprika powder has an intense red color that gives the dish a more vibrant color.
- You can use any cooking oil that you like. I use either rapeseed oil or sunflower oil.
Nutrition
Serving: 1g | Calories: 354kcal | Carbohydrates: 33g | Protein: 15g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Cholesterol: 37mg | Sodium: 479mg | Fiber: 9g | Sugar: 12g
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.