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Creamy Eggplant Curry with Cashews and Tomatoes

This creamy eggplant curry recipe features tender roasted eggplant simmered in a rich coconut sauce, infused with aromatic spices like cumin, coriander, and turmeric. Roasted cashews add a satisfying crunch, while fresh cilantro provides a burst of freshness. Perfect for pairing with basmati rice or naan bread, this comforting dish is ideal for cozy family dinners or special gatherings.


Why You’ll Love This Creamy Eggplant Curry Recipe

  1. Rich and Flavorful: Coconut milk creates a luscious sauce that pairs beautifully with aromatic spices.
  2. Satisfying and Nourishing: Eggplant absorbs the spices, making each bite deeply flavorful.
  3. Easy to Customize: Adjust the heat or swap in different vegetables for variety.

Looking for more to serve with it? Try it with Garlic Naan or Cucumber Raita for a refreshing side.

 

Creamy Eggplant Curry Recipe
Creamy Eggplant Curry Recipe

Ingredients for Creamy Eggplant Curry Recipe

For the Curry:

  • 2 medium eggplants, cut into chunks
  • 1 tbsp olive oil or vegetable oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece ginger, minced
  • 2 tomatoes, chopped
  • 1 tsp cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric powder
  • ½ tsp chili powder (optional, for heat)
  • ½ tsp ground cinnamon
  • 1 can (400ml) coconut milk
  • ½ cup roasted cashews (optional)
  • Salt and pepper, to taste

For Garnish:

  • Fresh cilantro leaves
  • Lime wedges (optional)

How to Make Creamy Eggplant Curry

1. Prepare the Eggplant

  • Heat 1 tbsp oil in a large skillet over medium heat.
  • Add the eggplant chunks and sauté for 8-10 minutes until golden brown and tender. Remove and set aside.

2. Cook the Aromatics

  • In the same skillet, add more oil if needed.
  • Sauté the onion until translucent, about 4-5 minutes.
  • Add the garlic and ginger and cook for another minute until fragrant.

3. Add the Spices and Tomatoes

  • Stir in the cumin, coriander, turmeric, chili powder, and cinnamon.
  • Add the chopped tomatoes and cook for 3-4 minutes until softened.

4. Simmer the Curry

  • Pour in the coconut milk and stir to combine.
  • Return the sautéed eggplant to the skillet and simmer for 10-15 minutes until the sauce thickens.
  • Season with salt and pepper to taste.

5. Add the Cashews and Serve

  • Stir in the roasted cashews just before serving, or sprinkle them on top as a garnish.
  • Garnish with fresh cilantro leaves.

6. Serve the Curry

  • Serve hot with steamed basmati rice or warm naan bread.
  • Add a squeeze of lime for a fresh, citrusy kick if desired.

Tips for the Best Creamy Eggplant Curry Recipe

  • Use Fresh Eggplant: Choose firm eggplants with smooth skin for the best texture.
  • Control the Heat: Adjust the amount of chili powder to match your spice preference.
  • Vegetarian and Vegan Friendly: This dish is naturally vegan and can be made vegetarian with vegetable broth if needed.

For an even more satisfying meal, pair it with Garlic Naan or Mango Chutney.


Nutrition Facts (Per Serving)

  • Calories: 310
  • Total Fat: 23g (Saturated Fat: 15g)
  • Cholesterol: 0mg
  • Sodium: 280mg
  • Carbohydrates: 18g (Dietary Fiber: 5g, Sugars: 8g)
  • Protein: 5g
  • Potassium: 600mg

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Final Thoughts on This Creamy Eggplant Curry Recipe

This creamy eggplant curry recipe is the perfect comfort food for cozy dinners. The tender eggplant, creamy coconut sauce, and crunchy cashews create a delightful texture and flavor combination. Whether you serve it with rice, naan, or both, this dish is sure to satisfy. Adjust the spices to suit your preferences, and enjoy every warm and nourishing bite!


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