How long does spicy eggplant curry [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can spicy eggplant curry [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make spicy eggplant curry [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is spicy eggplant curry [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does spicy eggplant curry [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

18.5K Views 10 years ago

Spicy Eggplant Curry
[Vegan]

SP By: Sofia Von Porat

Author Bio

Sofia is a plant-based cookbook author, entrepreneur, and foodie from Sweden with a passion for... Read More

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Eggplant

Spicy Eggplant Curry [Vegan]

Freshly ground spices like cardamom lend their aroma and distinct flavor to this eggplant curry. It's spicy to the taste, yet coconut milk adds a depth of creaminess to prevent it from being overwhelming. It's perfect for serving over steamed basmati rice to ensure that not a drop will be... Read More

Ingredients You Need for Spicy Eggplant Curry [Vegan]

2 medium eggplants
1 1/2 tablespoons vegetable oil
Salt, to taste
3 tablespoons coconut oil
1/2 yellow onion
2 garlic cloves
1/3-inch fresh ginger, grated
1 teaspoon ground cardamom
2 tablespoons ground coriander
1/2-1 tablespoon red pepper flakes
4 whole cardamom pods
1/2 teaspoon black peppercorns
1/2 tablespoon turmeric
2 tomatoes, diced
1 13.66-ounce can coconut milk
Chopped chives (optional)
Chopped fresh parsley (optional)
Rice for 4 people

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How to Prepare Spicy Eggplant Curry [Vegan]

Cut the eggplants into dices and place on a baking tray lined with baking paper. Drizzle with oil and sprinkle with a bit of salt. Toss to coat and roast in the oven at 390°F for 20 minutes.
Saute onion, garlic, ginger, ground cardamom, coriander, and red pepper flakes in a large pot until the onion softens. Crush whole cardamom pods along with the peppercorns in a mortar. Add the ground spices and turmeric to the pot and stir.
Add tomatoes, coconut milk and the roasted eggplant and bring to a boil. Lower the heat and let simmer for 20 minutes, stirring every now and then. If the curry is too watery, let it simmer without a lid until it thickens. In the meantime, boil the rice according to the instructions on the package. Add fresh herbs to the curry and serve with rice.

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