Eggplant and Tomato Curry with Coconut Milk
A velvety curry featuring tender eggplant and sweet tomatoes simmered in fragrant coconut milk and Indian spices. This indian-inspired vegan (vegetarian, gluten free) ready in about 40 minutes pairs vegetable oil, medium, finely chopped yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 1 large (about 1 lb), cut into 1-inch cubes eggplant
- 3 tbsp vegetable oil
- 1 medium, finely chopped yellow onion
- 3 cloves, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1 can (14 oz) canned diced tomatoes
- 1 can (13.5 oz), full fat coconut milk
- 1 tsp salt
- 1/4 cup chopped, for garnish fresh cilantro
- 1 cup, cooked (to serve) basmati rice
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until soft and translucent.
- Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until aromatic.
- Step 3: Add 1 tsp ground turmeric, 1 tsp ground coriander, 1 tsp ground cumin, and 1/4 tsp cayenne pepper, stirring for 30 seconds to bloom the spices.
- Step 4: Add 1 large cubed eggplant and 1 can (14 oz) diced tomatoes with their juices. Stir well and cook for 5 minutes until eggplant starts to soften.
- Step 5: Pour in 1 can (13.5 oz) full-fat coconut milk, add 1 tsp salt, and bring to a gentle simmer. Cover and cook for 15 minutes until eggplant is tender and sauce thickens.
- Step 6: Garnish with 1/4 cup chopped fresh cilantro and serve hot alongside 1 cup cooked basmati rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Eggplant and Tomato Curry with Coconut Milk take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Eggplant and Tomato Curry with Coconut Milk?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.
Can I substitute ingredients in Eggplant and Tomato Curry with Coconut Milk?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Eggplant and Tomato Curry with Coconut Milk for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Eggplant and Tomato Curry with Coconut Milk vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
