Amazing Aubergine Curry (Eggplant Curry) Recipe | Yummly
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Amazing Aubergine Curry (Eggplant Curry)

Наталия Морозова: "My husband like it. Taste is not like real curry…" Read More
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  • 1 aubergine
  • 2 tablespoons olive oil
  • 1 red onion
  • 1 garlic (big clove fresh)
  • 1 teaspoon garam masala powder (or curry powder)
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 can chopped tomatoes
  • 1 can coconut milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon sugar (or 1-2 tbsp mango chutney)
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    NutritionView More

    Unlock full nutritional details with subscription

    Calories360Calories from Fat280
    Total Fat31g48%
    Saturated Fat22g110%
    Trans Fat
    Calories from Fat280
    Total Carbohydrate22g7%
    Dietary Fiber8g32%
    Vitamin A15%
    Vitamin C30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Hailey Pham 10 days ago
    Not spicy at all, just tastes like diced tomatoes and is overall a very boring dish
    Caleigh M 12 days ago
    Needs more of all the spices as well as additional warming spices, but when I added extra portions it turned out great. I also added both curry and garam masala .. not sure why the recipe implies one is a substitute for the other
    My husband like it. Taste is not like real curry, but I would say with Indian infusion
    Alexa Barth 2 months ago
    Very easy and little effort. I didn’t have coconut milk and used flax milk instead and it still tasted great.
    Posho Chi 3 months ago
    Loved this recipe however I added red lentils together with aubergine then butternut cubed right at the end. Thanks I have bagged this one.
    Renata Roett 4 months ago
    This recipe is amazingly simple to make and yet so tasty! I tend to like my curries spicy and strong in curry flavour, so I used more quantities of the curry spices. Added some flair and made it a non-vegetarian dish and put in a bit of chicken to up the protein content. Could probably try using chick peas instead for vegetarians.
    ExperimentalFinesse 5 months ago
    Delicious and super easy ;0)
    Shane Herrington 6 months ago
    Really easy and quick to make. Great taste and light.
    Hi 6 months ago
    Yummy Easy quick. Added chicken
    Anna T. 7 months ago
    Nice curry but not very interesting...
    amanda worobel 9 months ago
    This was excellent! I used white onion rather than red, added fresh chopped tomatoes, a spicy red pepper, a red bell pepper, chopped and sautéed portobello mushrooms, red curry paste, and doubled the seasonings. Made coconut milk rice and fresh garlic and ghee (clarified butter) naan bread. Cilantro on top of it all 😋 Quite a bit of variation but it was reaaaally yummy.
    Yolanda T. 9 months ago
    Turned out great! Quick and easy meal.Hubby got seconds. Delicious curry flavor.
    Justin Nemeth 9 months ago
    Love this!!! Didn’t use coriander because i didn’t have it
    Jenna Martinez 9 months ago
    Delicious! My cooking rarely turns out well and my whole family loved it!
    Katie Ireland 9 months ago
    Added at least twice the amount garam masala. The sugar was a great addition. Also added sugar snap peas (they were in my fridge). Easy and delish!
    Ally Richarz 9 months ago
    Very mild spice flavour, would add more garam masala and curry powder next time. Recipe was great though, paired it with coconut rice.
    Chris Both 10 months ago
    Great easy recipe I added chopped potatoes to This to make it hardier I also used lite coconut milk to cut the fat content it took a little longer to thicken but was good
    Pikus 10 months ago
    Excellent! I followed the recipe except I used heirloom tomatoes. I did add another 1 tsp of salt a little extra sugar and one teaspoon of chicken bullion but the flavors are great! Next time I’ll add diced chicken! This one goes in the rotation!
    Nikki 10 months ago
    Great recipe! I added about 1/2 tsp cayenne pepper for some heat and did 1 tsp salt (instead of the 1/2 tsp). Thinking of adding spinach and cauliflower next time.
    Lucia White a year ago
    This dish is so quick and easy! I used coconut oil instead of olive added three green chillies, 3 minced garlic cloves and added a tablespoon of ground coriander but stuck to the quantity for the other spices added 1.5 teaspoons of salt and used 6-7 small fresh medium tomatoes instead of tinned and threw in some fresh coriander when it finished cooking. Delicious! Definitely will be making this again.
    Michele Smith a year ago
    It was fabulous! Could potentially add cauliflower and jalapeno
    Tracy a year ago
    Absolutely delicious!! I received an eggplant in my CSA box and wasn’t sure what to do with it. I’m glad I found this recipe. I used the garam masala because I love that Indian spice. I added a quarter cup of red lentils and a little bit more coconut milk, and it was so good. This is definitely a recipe to keep in my rotation.
    Alicja Grams a year ago
    really great meal, I added some chickpeas, chiles and fresh spinach and it turned out tasty and filling.
    I made it with Garam Masala and doubled all spices. Next time, I’ll use curry!
    Samantha Jeffery a year ago
    I doubled the spices and added chilies. Very happy with the modifications! Would definitely make again.
    Supr Surv a year ago
    Pleasant, easy and quick to make. It's not a wow curry but really nice, aubergine tasted great. Will make it again Changes: I did NOT use sugar, there is no need for it. Substituted olive oil for coconut oil which is better/healthier for frying because recipe uses coconut milk. Added chickpeas. Let it simmer for longer. Some chilli to would go well with it but toddler was eating it too so I avoided making it spicy.
    Cordia a year ago
    I really liked this recipe. I added chicken to it and served with rice.
    Helena S. a year ago
    A little too mild for my taste. I added a nice heaping teaspoon of green curry paste and that livened it up! ;o)
    Sandra S. a year ago
    Quick and simple to make; turned out delicious but heavy, despite using lite coconut milk. Next time I’ll halve the quantity of coconut milk and leave out garam masala as it was too strong for my taste; and add tofu. Will make again for sure!
    Josie Maria a year ago
    Delicious. We doubled the quantity and just used what we had available. Eggplant from our veggie garden, brown onions and garlic, all the spices. Crushed tomato’s, coconut cream......with steamed basmati rice. So good!