Eggplant and Potato Curry with Coconut Milk

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

Velvety eggplant and potato cubes simmered in a fragrant coconut milk sauce infused with cumin, coriander, and fresh curry leaves. This Indian-inspired vegetarian recipe, ready in about 50 minutes, pairs eggplant, potatoes, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Ingredients

• 2 medium eggplant
• 2 medium potatoes
• 1 cup coconut milk
• 3 tbsp coconut oil
• 1/4 cup fresh curry leaves
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 3 sliced green chilies
• 1 tsp salt

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Instructions

1. Step 1: Cut 2 medium eggplants and 2 medium potatoes into 1-inch cubes; toss with 1 tsp salt and set aside for 10 minutes to draw out moisture, then rinse and pat dry.
2. Step 2: Heat 3 tbsp coconut oil in a deep skillet over medium-high heat. Add 1 tsp cumin seeds and 1/4 cup fresh curry leaves, cooking until leaves crisp (about 1 minute).
3. Step 3: Add 3 sliced green chilies, 1 tsp coriander powder, and 1/2 tsp turmeric, stirring for 30 seconds until aromatic.
4. Step 4: Add eggplant and potato cubes, stirring to coat evenly, then pour in 1 cup coconut milk.
5. Step 5: Bring to a gentle simmer, cover, and cook for 20 minutes until vegetables are tender.
6. Step 6: Uncover and simmer uncovered for 5 minutes to thicken sauce until it coats the back of a spoon.