Bengali-Style Spiced Eggplant Curry with Coconut Milk

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant, creamy curry featuring tender eggplant simmered in coconut milk and spiced with mustard seeds and cumin for authentic Bengali depth. This Indian-inspired vegetarian recipe, ready in about 40 minutes, pairs eggplant, coconut milk, mustard oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Indian cuisine 220 cal/serving

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Ingredients

2 medium, peeled and cut into 1-inch cubes eggplant
1 cup coconut milk
2 tbsp mustard oil
1 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp red chili powder
1 medium, finely chopped onion
2 cloves, minced garlic
1-inch piece, grated ginger
1/2 cup tomato puree
to taste salt
2 tbsp, chopped for garnish cilantro

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Instructions

Step 1: Heat 2 tbsp mustard oil in a large pot over medium heat until shimmering. Add 1 tsp cumin seeds and 1 medium onion, finely chopped, and sauté for 3-4 minutes until translucent.
Step 2: Stir in 2 garlic cloves, minced, and 1-inch ginger, grated, cooking for 1 minute until fragrant.
Step 3: Add 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and 1/2 cup tomato puree, cooking for 2 minutes until oil separates.
Step 4: Add 2 medium eggplants, peeled and cut into 1-inch cubes, and 1 cup coconut milk, stirring to combine. Bring to a gentle simmer, cover, and cook for 20 minutes until eggplants are tender.
Step 5: Season with salt to taste and garnish with 2 tbsp fresh cilantro before serving.