Eggplant Curry

Easy, peasy curry! It’s not everyday I get to eat Indian food, although I wish it was. I am sad to say, there are not many Indian restaurants where I live. So, sometimes you need to take things into your own hands and make some curry. I’ve always been intimidated by curries but you can’t go wrong with this one. Super easy, one pan Eggplant Curry.


1 Small Eggplant
1 1/2 c. Coconut Milk
1 tsp. Curry
1/2 tsp. Turmeric
1/2 tsp. Paprika
1 Small Onion
3 Cloves Garlic
2 tbsp. Flour
Cayenne Pepper

Chop three cloves of garlic, and one small onion, and sauté in a frying pan. While the the garlic and onions cook, cut the eggplant into small chucks. Once the onions are translucent, add the eggplant. Season with pepper and a pinch of salt. Place a lid on the pan and allow it to sit for about 15 minutes. Keep an eye on the mixture and remember to occasionally stir.

Once the Eggplant has been completely cooked, add coconut milk (I ended up using a mix of almond milk and coconut milk). After you heat up the milk, add in curry, turmeric, paprika, and a dash of cayenne pepper (totally optional! I love spicy food and tend to make things a little too spicy :-)). Now that all the seasonings are mingling, it’s time to thicken the sauce by adding 2 tablespoons of flour. Once the sauce has thicken, it’s time to eat!

This is great with brown rice, or naan, or just grab a spoon go at it!

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