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30-Minute Indian Eggplant Curry

This easy eggplant curry recipe is healthy, flavour-packed, and a terrific Indian curry dish — with all the cooking in one pot. Also known as brinjal curry, cubes of eggplant (aubergine, for some!) and potatoes simmer in a thick and spicy tomato sauce to create this nourishing vegan curry. 



  • 1 tablespoon olive oil, extra virgin
  • 1 teaspoon mustard seeds
  • 1 tablespoon garlic, fresh cloves, grated
  • 2 cinnamon sticks, small, Indian variety
  • 1 bay leaf
  • 1 cup tomato puree, thick sauce style, not store-bought tube
  • 2 teaspoons curry powder
  • 2 teaspoons coriander seeds, processed into powder
  • 1/2 teaspoon turmeric powder
  • 3 green chillies, washed, finely chopped
  • 3/4 teaspoon salt or sea salt
  • 3 eggplant, Asian long and thin variety, washed, cut into medium pieces
  • 2 potatoes, medium, golden heart or yellow flesh, washed, cut into medium pieces
  • 1/2 cup water
  • 1/2 teaspoon garam masala
  • 1/2 cup coriander, fresh, packed cup, washed, finely chopped for garnish
  • 2 tablespoons lemon juice


  1. Heat a large pan and add oil, mustard seeds, garlic, cinnamon sticks and bay leaf. Temper the whole spices along with the garlic on low heat until the herbs and garlic release their aroma.
  2. Next, add the tomato puree, curry powder, turmeric coriander powder, salt and green chillies to the pan. To prevent spluttering, keep the heat low at this stage. Simmer on low heat for one to two minutes. When the oil begins to separate and appear on the surface of the sauce, add eggplant, potatoes and water. Stir well to coat all the pieces, and simmer on low-medium heat for 15 minutes (covered) or until the eggplant and potatoes are cooked. Don’t forget to check in halfway to be sure the curry isn’t sticking to the bottom of your pan. Stir gently so as not to break up the eggplant potato pieces.
  3. Garnish with lemon juice, garam masala and fresh cilantro. Enjoy with soft roti.

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