Creamy Eggplant Curry

Being Indian, there is one thing that is a staple in my diet. And that is a nice, warm, spicy curry!


Most curries that are creamy often come with heavy dairy based products. Now being a skin health advocate and being someone who has struggled with her own skin issues, I try to avoid dairy as much as possible.


So, I came up with this recipe for all my curry-loving, dairy-avoiding patients.


The good thing about this curry is that you can make the base and add ANYthing to it. Chickpeas, mushrooms, mixed vegetables, whatever your heart desires.


I chose eggplants to add that extra protein and because I had them leftover in the fridge.


Here is the recipe:




What you need:

Serving size – 2

Pan 1:

  • 1 tablespoon of oil
  • 1/2 eggplant peeled and diced
  • 2 cups water
  • 1 teaspoon salt


Pan 2:

  • 1 can organic coconut milk
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • 2 teaspoon cayenne pepper (or less if you want it to be less spicy)
  • 1 medium onion diced
  • 1 teaspoon grated ginger
  • 1 teaspoon minced garlic
  • Salt to taste
  • Handful of chopped cilantro



  • In the first pan, add oil and eggplants. Fry for 20 seconds and add in the water and salt
  • Let them boil until the eggplant pieces are soft
  • In the second pan heat oil on medium heat
  • Once the oil is heated add in cumin seeds
  • Once the cumin seeds start crackling add in onions, garlic and ginger
  • Fry till the onions are clear or golden brown
  • Add in the coconut milk from the can. Add in all the spices and salt and let it boil.
  • Strain the eggplant once its done and add the cooked pieces to the curry.
  • Let it simmer for 2 minutes.
  • Take off the stove and garnish with cilantro.
  • Dont forget to sprinkle it with health and love.





What to read next –>Mung bean curry recipe

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