This eggplant curry is formed in one pot, amazing for you under half-hour of eating, filled with flavor and vegan naturally. you do not need to be quite eggplant, paprika, onions, coconut milk, and a yellow curry paste to possess amazing lunch or dinner without meat for the entire family.


If you're trying to find more curry recipes, you come to the proper place. you'll make certain the entire family will love all this one pot meal during a short time. Use the search bar to seek out more curry recipes.

After you've got tried this eggplant Curry you'll make certain it is: Creamy, Super satisfying, easy to form in one pot, filling, full of a bold taste and therefore the first choice for family dinner ideas – not only for curry lovers.

To make the eggplant curry, first start by heating up a touch oil or vegetable broth. Then add onions, garlic, paprika, and eggplant, and fry for about 2 minutes.



  • 2 medium eggplants, cubed
  • 5 cloves garlic, minced
  • 4 Tbs yellow curry paste
  • 1 14 oz can coconut milk
  • 1 cup onions, chopped
  • 1 cup bell pepper, chopped
  • Optional:
  • 2 tsp cumin
  • 1 tsp smoked paprika


  1. Start with heating a bit of oil or vegetable broth. Then add onions, garlic, bell pepper, and eggplant, and fry for around 2 minutes.
  2. Now it is time to give the coconut milk and yellow curry paste into the mix, and season with salt and pepper (also the optional smoked paprika and cumin).
  3. Finally put a lid on the pot, stir occasionally and cook for around 15 minutes. Eggplant should be done, but not mushy at this point. Serve in bowls or over rice on plates.

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