Eggplant Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
One-pot eggplant curry features tender eggplant simmered in a creamy, gently spiced coconut sauce flavored with garam masala and mustard seeds. The dish is low-effort yet deeply flavorful with aromatic complexity. A satisfying vegetarian main course that comes together quickly.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large eggplant (cut into 1 1/2 to 2 inch cubes)
- 3 tablespoons olive oil (divided)
- 2 teaspoons cumin seeds
- 1 tablespoon mustard seeds
- 1 inch ginger (minced)
- 3 cloves garlic (minced)
- 1 medium onion (chopped)
- 1 teaspoon salt
- 2 teaspoons garam marsala
- 1 tablespoon tomato paste
- 13.5 ounces canned coconut milk (full-fat)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 603mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 566mg
- Calcium
- 50mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 603MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.