Eggplant curry with coconut milk - Eggplant curry with coconut milk - Healthy and gourmet meal idea

Eggplant curry with coconut milk

For this recipe for eggplant curry with coconut milk, choose if possible for green mini-eggplants from Thailand, or eggplant peas (makreu puang) often used in Thai curries.
Prep Time20 mins
Cook Time30 mins
Total Time30 mins
Course: Place
Cuisine: Healthy and gourmet meal idea, Healthy eating
Keyword: Gluten Free Recipe, Lactose free recipe, Place, Recipes of the world, Vegan recipe, Vegetables, Vegetarian recipe
Servings: 4
Calories: 220kcal


  • 8 Light green round aubergines
  • 2 Medium tomatoes
  • 200 g Chickpeas
  • 1 Medium onion
  • 1 Clove garlic
  • 1 C. coffee Cumin
  • 1 C. coffee Garam Masala
  • 2 cm Ginger root
  • 1 C. soup Sweet curry paste
  • 40 cl Coconut milk
  • 2 tbsp. soup Coconut oil
  • ½ Bunch of coriander
  • Cell


  • Peel the ginger, garlic and onion and chop them. Heat the coconut oil in a frying pan and fry the chopped mixture. Add the spices and the curry paste.
  • Peel and crush the tomatoes, cut the round aubergines into quarters, before adding them to the preparation, wet with 10 cl of water and let simmer for 10 or 15 minutes, over medium heat and covered.
  • Add the coconut milk and chickpeas. Salt and continue cooking for 10 minutes over low heat.
  • Sprinkle with coriander and serve with basmati rice.

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