Eggplant Curry

Roasted Eggplant Curry

*Adapted from


3 medium eggplants

¼ cup olive oil

sea salt, to taste

½ teaspoon freshly ground pepper, plus more to taste

¼ cup coconut oil

½ medium white onion, chopped

1 teaspoon chili powder

2 teaspoons ground cardamom

1 teaspoon smoked paprika

1 teaspoon ground coriander

1 tablespoon ground turmeric

3 cloves garlic, minced

1 teaspoon ginger, peeled and minced

3 roma tomatoes, Ripe, Diced, Medium size

15 oz coconut milk

½ cup water

cooked rice, for serving

fresh cilantro, chopped, for serving


  • Preheat the oven to 400ºF (200ºC).
  • Cube the eggplants. Transfer to a baking sheet, drizzle with the olive oil, salt, and pepper. Bake for 25 minutes, stirring halfway through, until golden brown.
  • In a large saucepan, heat the coconut oil over high. Add the onions, stir for 1 minute, then reduce the heat to medium-low and cook, stirring occasionally, until the onions are golden brown, about 8 minutes.
  • Stir in the chili powder, cardamom, and smoked paprika. Cook until fragrant, about 1 minute.
  • Stir in the ground coriander, ½ teaspoon of black pepper, turmeric, garlic, and ginger. Cook for a few minutes more, stirring constantly.
  • Add the chopped tomatoes, coconut milk, water, and the roasted eggplant.
  • Bring the curry to a simmer, then reduce to low heat, cover, and simmer for 25 minutes. The sauce should reduce and thicken slightly.
  • Serve the curry warm over rice, topped with chopped cilantro.