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–+ servings
A white bowl filled with eggplant curry and topped with corriander.

Eggplant curry

5 from 3 votes

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becs-table.com.au
Bring vibrant Indian flavours to your table with this easy eggplant curry. Caramelised eggplant, rich coconut sauce, and fresh herbs come together in a healthy, delicious dish that's ready in under an hour. It will complement any Indian or Srilankan meal. Vegan and Gluten Free.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Difficulty Easy
Course Dinner, Vegetables
Cuisine Indian style
Servings 4
Method Air Fryer AND Thermomix

Equipment

  • 1 Thermomix
  • 1 Air Fryer

Ingredients
  

FOR THE EGGPLANT:

  • 100 g oil I used light EVVO
  • 600 g eggplant 1 large or 3 thin
  • Salt and pepper to taste.

CURRY SPICES:

  • 1/4 tsp cardamom powder
  • 1/4 tsp ground cloves
  • 10 g cassia powder or cinnamon powder
  • ¼ tsp fennel seed
  • 1 tsp Kashmiri chilli powder
  • 20 g Paprika sweet
  • ½ tsp coriander powder
  • ½ tsp cumin powder
  • 1 tsp sugar
  • 1 tsp flaked salt or ½ tsp fine salt

CURRY:

  • 15 g garlic cloves 4 cloves approx.
  • 15 g fresh ginger 1.5cm piece approx.
  • 60 g oil
  • 15 or so curry leaves fresh (you can purchase these frozen or freeze leftovers)
  • 150 g red onion thinly sliced
  • 220 g 1/2 tin tomatoes I use Annalisa brand
  • 60 g coconut cream
  • ½ tsp flaked salt

Instructions
 

Method:

    START WITH THE EGGPLANT:

    • Slice the eggplant and brush with oil, then sprinkle with salt and pepper. Lay the eggplant slices on the air fryer trays and pop them in the machine. Set the air fryer for 15 minutes at 180 degrees Celsius. After 15 minutes, rearrange the trays and set again for another 10 to 15 minutes at 180 degrees Celsius.

    MAKE THE CURRY BLEND:

    • Add the curry spices to the TM bowl and blitz for 20 seconds/speed 9. Remove and set aside.

    MAKE THE CURRY:

    • Weigh the garlic and ginger into the TM bowl and chop for 5 seconds/speed 6
    • Add the oil and curry leaves to the bowl, place the simmering basket on top of the lid, then set for 2 mins/120°c/sp 1
    • In the meantime, slice the onion and chop the eggplant into bite-size pieces.
    • Add the onion and spice blend back to the TM place the simmering basket on top of the lid and cook for 5 mins/120°C/reverse speed +1
    • Add the tinned tomatoes, coconut cream, eggplant and salt to the TM bowl place the simmering basket on top of the lid and cook for a further 10 mins/ 120°c/ reverse speed + 1
    • Serve as a side dish.