Eggplant Curry

“Indian food has a reputation for being difficult to make. With practice, curry becomes a food that you will be able to prepare with your eyes closed. The biggest thing to watch out for when making curry is how you cook your onions. Patience is requisite. Cook them gently and cook them slowly. Your time will be well spent.”


Total Time: 40 minutes

Serves: 2


1 medium onion, chopped
1 clove garlic, minced
2 teaspoons freshly grated ginger
2 tablespoons coconut oil
1 large eggplant, cut into 1 inch chunks
1/2 teaspoon turmeric
1 teaspoon ground cumin
1/2 teaspoon coriander
1/4 teaspoon chili flakes
1/2 teaspoon salt
2 tablespoons chopped cilantro
juice from 1/2 lime
about 1/2-1 cup water


1. In a wide saute pan, melt coconut oil over medium heat. Add onions to pan, sprinkle with about 1/4 teaspoon of salt, and stir until the onions are evenly coated and evenly spread in the pan.
2. Turn the heat down to medium-low and cook until onions are translucent. Add ginger and garlic and continue to cook for about 30 seconds.
3. Add turmeric, cumin, coriander, and chili flakes, stirring to coat onions evenly with spices. Add a splash of water, stir to combine everything, then quickly add eggplant.
4. Stir mixture to coat eggplant. Add enough water to pan to reach about halfway up the eggplant. Simmer eggplant until soft and liquid is reduced, about 10-15 minutes.
5. Once eggplant is soft, turn off heat. Season with salt, lime juice, and additional spices to taste. Garnish with fresh chopped cilantro.

**Serve with rice.

+ Great for digestion
+ Good for hydration
+ Aids in weight loss
+ Plant based / vegan

* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.

This recipe was created by Chef www.HannahGruber.com

Photo thanks to Roxxe NYC Photography.

This recipe is part of © 2013 The Earth Diet ™  All Rights Reserved

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