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One Pot Vegetarian Eggplant Curry Recipe

Sauteed eggplant and peppers in a savory curry sauce with cilantro and rice.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Indian
Servings 6 servings

Equipment

  • Large saute pan
  • Wooden spoon

Ingredients
  

  • 3 tablespoons olive oil
  • 1 large onion diced
  • 2 baby eggplant or one large, diced
  • 2 bell peppers , sliced
  • 5 garlic cloves minced
  • 3 tablespoons yellow curry powder
  • 1 tablespoon fresh ginger or ground ginger
  • 2 teaspoons ground turmeric
  • 1 teaspoon smoked paprika
  • 1 15-ounce can full mat coconut milk
  • 1 15-ounce can diced tomatoes
  • 1 15-ounce can chickpeas drained
  • Red pepper flakes optional
  • Cilantro chopped
  • Basil chopped
  • Salt and pepper to taste
  • Cashews optional

Instructions
 

  • In a large pot/skillet over medium high heat, add oil. Sauté onions, pepper, and eggplant until browned, about 2 minutes. Add garlic and sauté another 45 seconds.
  • Reduce heat to medium, add curry powder, turmeric, smoked paprika, and ginger. Let that heat for about 15 seconds then add coconut milk, tomatoes, salt and pepper flakes, if using. Bring to a simmer then reduce to medium low heat.
  • Add chickpeas, cilantro, basil, and cashews, if using. Cover and cook another 3-5 minutes.
  • Serve with basmati or jasmine rice.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
Keyword baking recipe, cilantro, curry, eggplant, gluten free vegan pumpkin, one pot dish, quick dinner, rice, vegetarian