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+ servings
a bowl of curry with a spoon and naan bread on the side

Indian Eggplant Curry

A spicy coconut curry with creamy chickpeas, warm spices and roasted eggplant, the Eggplant Curry is so flavorful...plus it doesn't hurt that it's also easy to make!
Course Side Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 270kcal



  • Heat the coconut oil in a large skillet (make sure it has high sides) or dutch oven over medium heat. Add the onions, garlic and ginger and cook for 2-3 minutes, until it starts to lightly brown.
  • Add the ground spices (cumin, coriander, cinnamon, garam masala, cayenne and turmeric) and cook for another 1-2 minutes, stirring often to avoid burning.
  • Add the eggplant, tomatoes, chickpeas and salt and cook for 3-5 minutes.
  • Add the coconut milk and bring to a simmer. Let it simmer for about 5-10 minutes, until sauce has become thickened.
  • Serve with basmati rice and naan, roti, paratha or any other flatbread. 


  1. Always use full fat coconut milk for the best creamy results.
  2. For the best flavor, I recommend using whole spices where you can. Toast the spices then grind them with a spice grinder or mortar and pestle. Buy a spice grinder or mortar and pestle.
  3. Add more cayenne pepper for a spicier curry. You can also use Kashmiri chili powder. Buy Kashmiri chili powder


Serving: 0.25eggplant | Calories: 270kcal | Carbohydrates: 13g | Protein: 4g | Fat: 25g | Saturated Fat: 20g | Cholesterol: 10mg | Sodium: 1179mg | Potassium: 504mg | Fiber: 5g | Sugar: 5g | Vitamin A: 78IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 4mg