Eggplant and Potato Curry
, Updated Mar 27, 2025
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This easy vegan Eggplant and Potato Curry simmered in coconut milk can be on the table in 30 minutes! Delicious served over rice for a quick midweek meal.
You will also love my Creamy Vegan Chickpea Curry
I love quick curries and this one is no exception! A great vegan meal for when you are hungry and in a hurry. Which is my constant state of being now that I think about it!
And I particularly love Asian style curries with vegetables simmered in coconut milk and spices. For a richer curry use full-fat coconut milk or coconut cream.
You will need a small food processor (mini chopper) in order to make your own curry paste – this probably my most-used kitchen gadget. You could also make the paste in an old fashioned pestle and mortar – though that is more labour intensive!
How to make Eggplant Potato Curry
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
- Dry fry the coriander and cumin seeds in a small frying pan. Tip into your mini food processor with the chillies, garlic cloves, ginger, turmeric, sugar and 1 tablespoon of the oil. Blitz to make a paste.
- Heat the remaining oil in a saucepan and add the mustard seeds. When the start to pop, add the your paste and stir together.
- Thoroughly wash the curry leaves and pat dry. Add to the pan with the onions and sweat over low heat for 10 minutes.
- Add the coconut milk and lime juice and bring to the boil. Stir in the vegetables then lower heat to a simmer. Cook for 15 minutes or until the potatoes and eggplant (aubergine) are tender and just starting to fall apart.
- Serve with rice, extra lime wedges on the side and garnish with fresh coriander leaves.
Eggplant and Potato Curry
Ingredients
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 2 red chilies , seeds removed, roughly chopped
- 2 cloves garlic
- 1 tbsp dark brown sugar or palm sugar
- thumb sized piece fresh ginger , peeled and grated
- ½ tsp turmeric
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- 10 curry leaves
- 2 white onions , finely diced
- 14 oz (400g) coconut milk
- juice of half a lime
- 14 oz (400g) baby eggplant (aubergine) chopped
- 3 large potatoes , peeled and cubed
- lime wedges and steamed rice to serve
- fresh cilantro (coriander) leaves to garnish
Instructions
- Dry fry the coriander and cumin seeds in a small frying pan. Tip into a mini food processor with the chili, garlic cloves, ginger, turmeric, sugar and 1 tablespoon of the oil. Blitz to make a paste.1 tsp coriander seeds, 1 tsp cumin seeds, 2 red chilies, 2 cloves garlic, 1 tbsp dark brown sugar or palm sugar, thumb sized piece fresh ginger, ½ tsp turmeric, 2 tbsp vegetable oil
- Heat the remaining oil in a saucepan and add the mustard seeds. When the start to pop, add the your paste and stir together.1 tsp mustard seeds
- Thoroughly wash the curry leaves and pat dry. Add to the pan with the onions and sweat over low heat for 10 minutes.10 curry leaves, 2 white onions
- Add the coconut milk and lime juice and bring to the boil.14 oz (400g) coconut milk, juice of half a lime
- Add the vegetables then lower heat to a simmer. Cook for 15 minutes or until the potatoes and aubergines are tender and just starting to fall apart.14 oz (400g) baby eggplant, 3 large potatoes
- Serve with rice, extra lime wedges on the side and garnish with fresh coriander leaves.lime wedges and steamed rice to serve, fresh cilantro
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Beautiful photos, the curry looks so fresh and tasty. I love aubergine but usually just play it safe with tomato dishes but I like the thought of using it in a curry.
Laura
http://www.agirlandherhome.com
This looks so delicious. I love the photographs. Like Hannah said, I never cook with aubegine, so I should definitely try this recipe. I'll be downloading the app, it looks just like what I need for my midweek meals.
Great post.
Gorgeous photos, I love the blue! And the curry sounds delicious, I really like aubergine but I don't cook with it nearly often enough so I shall have to give this a try. x