Eggplant Curry

Quick answer

A flavorful vegetarian curry made with pan seared eggplant simmered in a rich and creamy spiced coconut milk sauce.

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Cut the eggplants into 2 cm cubes.

Finely chop the onion and tomato.
2

Step

Heat vegetable oil in a pan, sear the eggplant cubes until browned on all sides, then remove and set aside.
3

Heat

Add a bit more oil to the same pan, and sauté the onion, garlic, and ginger until golden brown.
4

Heat

Add the chopped tomato and cook for 2 minutes, then stir in the curry powder and mix well.
5

Control

Pour in the coconut milk and water, simmer over low heat until smooth, then add the seared eggplants back into the pan.
6

Control

Simmer on low heat for 8 minutes until the eggplant absorbs the curry flavor, and adjust the seasoning with salt.

The cues that matter most while cooking.

Key technique: Sweetness of seared golden eggplant
Finish cue: Add a bit more oil to the same pan, and sauté the onion, garlic, and ginger until golden brown.
Avoid this: High heat will cause the coconut milk to curdle and separate.