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Eggplant Curry with Greens

June 27, 2014 By Amanda

eggplant curry4.jpg

This is a very quick dish to prepare and I offer it as an ode to being short on time, not due to the weight of responsibility (we all have enough of that), but due to being out enjoying summer days, full nights, the company of friends and solitude in the sun. It’s an homage to fresh ingredients complemented by spices that can be thrown together in a hodgepodge fashion. Though the list of spices is long, you can pull it off without a ton of thought so you can get outside and traverse the impossibly beautiful earth blooming with life and the the lightness that comes with milder days. It’s a precious time that flies by so quickly that I often have to take a moment to be mindful of each artfully strung together series of moments that comprise a summer. I allow myself this quick break from self-imposed shoulds, oughts, and musts (except with regard to getting outside), and just enjoy.

This recipe comes courtesy of Cheesy Biscuit whose impeccable flavor palette works its way into so many of her savory and sweet dishes. She’s no stranger to cardamom or saffron, two of my most closely guarded treasures, though neither make an appearance in this dish. If someone tried to take those flavors off the planet for some reason, I would fight with tooth and nail to protect them.

This curry is slightly tangy from the tomato and yogurt base with a touch of bitter from the eggplant and arugula. The peppers give it a hint of sweet and heat. A perfect metaphor for summer.

eggplant curryspices1.jpg

Eggplant Curry with Greens adapted from Cheesy Biscuit

Ingredients:

  • 1 large eggplant, cut into 1 inch cubes
  • 1 bunch fresh spinach or arugula
  • 1 tsp fenugreek seeds
  • 1 carton sweet cherry tomatoes
  • 1 medium onion, chopped
  • 1 large can tomatoes
  • 6 oz plain yogurt
  • 8 cloves garlic
  • 1 thumb sized piece of ginger, peeled, chopped
  • 2 green chilies, left whole but slit down the middle, seeds removed
  • 1 large cinnamon stick
  • 2 tsp. fennel seeds
  • 1 tsp. mustard seeds
  • 1 tsp. coriander seeds
  • 1 tbsp. ground cumin
  • 1/4 tsp. ground turmeric
  • 1-2 tbsp. fresh cilantro
  • 1 tbs extra virgin olive oil

eggplant curry3.jpg

 Directions:

In a large pan or dutch oven, toast all of the dry spices until they begin to jump and pop.  Remove the spices from the pan and set aside, then fry the chopped onion in the oil over a medium heat, keeping an eye to make sure it doesn’t stick. Once the onion turns brownish, add the eggplant cubes and cook for about 5 minutes.

In a blender or small food processor add the tomatoes, yogurt, garlic, ginger, ground cumin and turmeric, and toasted seeds (they probably won’t all break down, but the bigger coriander seeds will) and blitz until smooth.  Pour this over and around the aubergines, add a splash of water, the cinnamon stick, and chillies, and bubble over a moderate heat for a couple of minutes.  After this time, give the pan a stir to make sure the eggplant isn’t sticking, then reduce heat to a simmer.  Cook for thirty minutes, stirring from time to time.

Next throw the arugula or spinach and tomatoes on top of the curry.  Cook for a further 10 minutes or so, or until the aubergine is soft.  When you’re ready to serve, remove the cinnamon stick and chilies, and toss in some cilantro and serve warm.

eggplant curryspices2.jpg

curryspices

eggplant curry4.jpg

 

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Filed Under: Entrees, Recipes Tagged With: aubgergine, cilantro, curry, easy, Eggplant, pepper, seeds, spices, tomato, yogurt

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Reader Interactions

Comments

  1. Michelle

    June 27, 2014 at 7:12 pm

    You are the queen of the spice photos! Lovely.

    • Amanda

      June 27, 2014 at 11:54 pm

      Aw. Thanks, Michelle!

  2. Fae's Twist & Tango

    June 27, 2014 at 7:33 pm

    Amanda, This is a very interesting recipe. I love eggplants and cannot have enough recipes for them. Photos are amazing! 🙂

    • Amanda

      June 27, 2014 at 11:56 pm

      Thank you, Fae. It’s a great meal to throw together quickly. Still so nice to have you back.

  3. john | heneedsfood

    June 27, 2014 at 10:14 pm

    I looooove eggplant and I adore curries. This looks and sounds amazing and your photos are gorgeous!

    • Amanda

      June 27, 2014 at 11:55 pm

      Coming from you that’s a big deal. Thank you, John.

  4. Liz

    June 28, 2014 at 1:28 am

    yum yum yum! Great flavors and especially fun photo with the spoons. Always fun to find new eggplant recipes. Perfect star for a curry! Will be making this for sure.

    • Amanda

      June 28, 2014 at 2:11 am

      It really works in making it quick and delicious. My husband who things anything without meat is a side dish really enjoyed it as a main.

      • Liz

        June 28, 2014 at 11:00 pm

        lol, my husband is good about eating what I make but his comment on anything vegetarian: “It’d taste better with ground beef.” I’ll give the curry it a try!

        • Amanda

          June 29, 2014 at 9:57 am

          Hilarious. I’ve heard it many times.

  5. Elaine @ foodbod

    June 28, 2014 at 1:59 am

    Yum!!!!!

    • Amanda

      June 28, 2014 at 2:11 am

      Thanks, Elaine!

  6. foodisthebestshitever

    June 28, 2014 at 2:23 am

    Hodgepodge. Now that is a word I need to use more in conversation!! Very nice work my friend. Smiley face

    • Amanda

      June 28, 2014 at 11:19 am

      Thanks! I rarely use that word, but I agree. It’s not used enough. X’s and o’s.

  7. Darya

    June 28, 2014 at 4:42 am

    This looks so delicious, Amanda! To me, eggplant is something I always use for Mediterranean recipes, Italian or Middle-Eastern. I’ve never made a curry using eggplant, but this sounds quite delicious, I should keep it in mind for when I buy eggplant (I have all the spices in my cupboard). I hope you are enjoying the nice weather!

    • Amanda

      June 28, 2014 at 11:15 am

      Thanks, Darya. I made it because I had everything in my cupboard too. I love middle eastern eggplant dishes. When I have time I would love to tackle one. The tomatoes here make it work. I hope you’re doing well too!: xox

  8. Cheesy Biscuit

    June 28, 2014 at 6:05 am

    Love your images, especially the one straight after the ingredients list. You’ve got me craving my own food, via your photography skills! Thanks for the kudos… So glad you made this and found it worth posting. I feel like we have some kind of virtual culinary bond, I just know I’d get a lot of fun out of raiding your fridge. We would have an excellent cook-off!

    • Amanda

      June 28, 2014 at 11:18 am

      Oh I totally agree. I really do love your dishes. We would cook well together. Thanks for the compliments. This was definititely a keeper. I can’t wait to try some of your other stuff.

  9. Conor Bofin

    June 28, 2014 at 8:02 am

    I concur with Michelle. Beautiful.

    • Amanda

      June 28, 2014 at 11:12 am

      Thank you, Conor. I saw some good stuff on your page lately. I’ve been on vacation. Can’t wait to stop by.

  10. Mad Dog

    June 28, 2014 at 9:25 am

    That looks delicious 🙂
    As Darya commented about eggplant in curry (above), I thoroughly recommend using eggplant to make pakora, a very popular snack or side dish popular:

    http://en.wikipedia.org/wiki/Pakora

    • Amanda

      June 28, 2014 at 11:21 am

      Thanks, MD. Wow that looks amazing. I will give this a shot. I really do like eggplant. I want to incorporate it more in the coming months. Thx!

      • Mad Dog

        June 28, 2014 at 11:57 am

        Pakora is delicious – I think you’ll like it 😉

        • Amanda

          June 28, 2014 at 12:08 pm

          Nice!

  11. Chica Andaluza

    June 28, 2014 at 12:29 pm

    Fabulous – I love aubergine and I love curry!

    • Amanda

      June 28, 2014 at 9:52 pm

      Then this is right up your alley. I thought you’d like this one.

  12. Xiomáro

    June 28, 2014 at 3:05 pm

    I don’t like eggplant. But your culinary skills sure make it look good.

    • Amanda

      June 28, 2014 at 9:54 pm

      Thanks, Xio so great to hear from you. I used to feel that way about eggplant. It has a very different consistency and a distinct flavor. I think cooking it with lots of other spices helps.

  13. corneliaweberphotography

    June 28, 2014 at 11:06 pm

    What a great inspiration this eggplant dish is, I am always looking for new ideas. I happen to have an eggplant in my kitchen and will cook this very soon. Thank you Amanda, you are amazing!

    • Amanda

      June 29, 2014 at 9:58 am

      You are so sweet. I too, had an eggplant I didn’t know what to do with. This recipe is definititely a keeper if you have the spices. Have a great day!

      • corneliaweberphotography

        June 30, 2014 at 2:26 am

        Thank you Amanda, I will try to post my creation.

  14. lapetitecasserole

    June 29, 2014 at 9:50 am

    Amanda that plate looks amazing, I’m sure your eggplants were very very tasty!

    • Amanda

      June 29, 2014 at 9:59 am

      Thanks so much. It was delicious. I should warn everyone that this is a dish where wearing an apron would come in handy. It splatters!

  15. Mary Frances

    July 1, 2014 at 3:13 pm

    This is such an elegant looking curry!

    • Amanda

      July 1, 2014 at 3:49 pm

      Thanks so much, Mary Frances!

  16. Joyti

    July 2, 2014 at 1:44 am

    That looks delicious. I like the idea of a quick dish in summertime – less time standing at a hot stove!

    • Amanda

      July 2, 2014 at 7:42 am

      I completely agree! Thanks for stopping by!

  17. Kiran @ KiranTarun.com

    July 4, 2014 at 12:50 pm

    Yummy!! We love eggplant curries, even in summer. Delicious 🙂

    • Amanda

      July 4, 2014 at 1:52 pm

      Thank, Kiran. Eggplant is a much lighter choice than some of the curries I make. Perfect for summer.

  18. thejameskitchen

    July 11, 2014 at 3:37 am

    Amanda, this looks super delicious.

    • Amanda

      July 11, 2014 at 8:42 am

      Thanks so much. So sweet.

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