Eggplant Curry - South Indian Brinjal Curry
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RecipeTin Eats · by Nagi★ 5.0 (139)

Eggplant Curry - South Indian Brinjal Curry

NUTRITION · PER SERVING75M COOK
CAL 25%·PRO 17%
CARBS 72G58% OF CAL
7G FIBER0G ADDED0G INTRINSIC51G OTHER14G TOTAL SUGAR
FAT 22G40% OF CAL
6G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fiery South Indian eggplant curry where roasted brinjal is simmered in an intensely spiced coconut milk sauce. The eggplant collapses into the sauce to create a rich, mush-like curry packed with heat and flavor.

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Nutrition & ingredients

Ingredients

serves 4
  • 2 tbsp vegetable oil ((or canola))
  • 700g / 1.2 lb eggplant (aubergine) (, 2 medium (Note 1))
  • 1/2 tsp each salt and pepper
  • 3 tbsp vegetable oil ((or canola))
  • 3/4 tsp black mustard seeds ((Note 2))
  • 14 curry leaves, fresh ((Note 3))
  • 1 red onion (, quartered and thinly sliced)
  • 3 tbsp passata or tomato pulp (or canned tomato) ((Note 4))
  • 1 tbsp garlic (, grated (4 cloves approx))
  • 1 tbsp ginger (, grated (1.5cm piece approx))
  • 1 1/4 cups water
  • 3/4 tsp salt
  • 3 tbsp coconut milk (or cream, full fat (Note 5))
  • 1/4 tsp cardamom powder
  • 1/4 tsp ground clove
  • 1/4 tsp black pepper
  • 1/2 tsp chilli powder (or cayenne (NOT US Chilli Powder))
  • 4 tsp coriander powder
  • 4 tsp cumin powder
  • Basmati rice
  • Yogurt (, highly recommended)
  • Coriander/cilantro leaves (, optional)
  • Easy flatbread (as naan!) (, optional)
PREP
15M
SODIUM
785MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.