Quick Indian Veg Recipes for Dinner: Eggplant Curry

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
Eggplant Curry

And what is about curry? There is a word “kari” – this is a spiced sauce, so when you serve some meal with it, you can represent it as curry. There are also Indian spices known as curry. So, do not limit yourself and try them as many as you like.

There are a lot of seasoning blends, which can be regarded as this exotic one containing up to 30 various herbs. You can find hot curry powders or mild ones. Buy some of them and decide on which one is the best for you. So, what can be found inside that powder?

The produce can mix white pepper, ground ginger, ground mustard and turmeric, cinnamon, cloves, mace, nutmeg, cardamom and coriander seeds, bay leaves and lots of others. Still the main component of most curry blends is curcuma providing yellow color of the powder and of the dish it is added to.

And by the way, there is a curry tree, but its leaves are not aromatic themselves and they are not used as a dry seasoning, only being fresh. When we a talking of curry meal there are no restrictions at all. It can be made of meat, fish, vegetables, rice, or pasta. The key moment is the particular sauce which can be based on broth, cream, tomato puree, and so on.

Quick Indian Veg Recipes for Dinner: Eggplant Curry

Here we are going to cook Eggplant Curry that is a version of traditional quick Indian veg recipes for dinner. It is extremely easy dish being delicious and savory due to filling eggplant. You can eat with bread as a vegetarian sandwich or rice.

Course Lunch & dinner
Cuisine Indian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 584 kcal


  • 1 eggplant
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 onion
  • 1 tbsp ginger garlic paste
  • 1 tbsp curry powder
  • 1 tomato
  • 1/2 cup plain yogurt
  • 1 chili pepper
  • 1 tsp salt
  • 1/4 bunch cilantro, finely chopped


  1. Now you should prepare your oven and preheat it to 450 degrees F.

  2. Take eggplant, wash it and put into a baking sheet just the whole of it. Place the baking sheet into the preheated oven and cook for half an hour. The vegetable should become tender.

  3. Take it out of the oven, wait until it becomes cool, peel it and chop.

  4. Take a saucepan and put it over the medium heat. Pour the oil into it and add cumin seeds and thinly sliced onion.

  5. Cook for a while stirring continuously. The onion should become transparent and tender.

  6. Take tomato and dice it.

  7. Add ginger garlic paste, diced tomato, and curry powder into the saucepan with onion and go on cooking during about a minute.

  8. Pour the yogurt.

  9. Mix in eggplant and jalapeno pepper finely chopped, and season with salt.

  10. Cover with a lid or foil, and cook 10 minutes over high heat.

  11. Remove a cover, and continue cooking for 5 minutes over the low heat.

  12. The dish is ready! Remove it from the heat and serve warm.

Recipe Notes

By the way you can use aluminum foil to cook food evenly. Besides, you’ll spend less time for cleaning up.

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