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 missed.

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


  1. 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.
  2. 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.
  3. 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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