Simple Eggplant Curry


  • 1 Large eggplant, sliced in half lengthways and then into 1cm slices
  • 2 Tbsp Coconut oil
  • 1 tsp ground coriander seeds
  • 1-2 fresh chilli, thinly sliced (alter depending on how hot you like it)
  • 1 tsp ground turmeric
  • 1 tsp salt
  • 1/4 cup water
  • 270ml coconut milk
  • 30 curry leaves (we like to buy in bulk and freeze – SO handy)
  • 1 tsp garam masala
  • 1 Tbsp lemon juice
  • Salt & pepper to taste

How to:

Heat a large frying pan over a medium-high heat and add the oil. When hot add the sliced eggplant and sprinkle with the salt. After 1 minute turn the eggplant slices.

Now add the turmeric, coriander, chilli, water and reduce the heat to med-low. Stir fry for approximately 20minutes until the eggplant has become wilted and crispy. Nothing worse than undercooked eggplant!

Add the curry leaves and the coconut milk and allow to simmer for 5 minutes . Sprinkle over the garam masala and squeeze over the lemon juice. Check for seasoning and adjust if necessary.