Spicy Eggplant Curry

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 211.2
  • Total Fat: 8.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 105.9 mg
  • Total Carbs: 31.5 g
  • Dietary Fiber: 5.3 g
  • Protein: 3.8 g

View full nutritional breakdown of Spicy Eggplant Curry calories by ingredient
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A yummy, healthy, and very spicy curry. Very easy to make, once you're done chopping everything. :) A yummy, healthy, and very spicy curry. Very easy to make, once you're done chopping everything. :)
Number of Servings: 5


    3 tbsp Olive Oil, in two parts
    2 cloves Garlic
    small piece fresh Ginger Root (mine weighed 2.3 oz before peeling)
    1 small-to-medium Onion
    3 small Eggplants
    3 medium Potatoes
    2 tbsp Curry Powder


First, cut up all vegetables. Once this starts cooking things need added fairly quickly, so you'll want them to be ready to go. Mince garlic, peel and mince the ginger, mince the onion, and cut the eggplants and potatoes into small cubes (about 1/4").

Heat 2 tbsp olive oil in a large skillet until quite hot. Add garlic, ginger, and onion and cook until it just starts to turn golden and the onion is translucent (about three minutes). Add one more tbsp olive oil, and then mix in the potatoes and eggplant. Cook, mixing frequently, until the eggplants start to turn kind of brown (about five minutes). Mix the curry powder in a bit of water and put into the pan. Any good curry powder will do, I used McCormick's Red Curry Powder. Mix well and add more water until it nearly covers the vegetables. Turn heat to medium and simmer until most of the water has disappeared (about 15 minutes). Mash, if preferred, and serve over rice.

Number of Servings: 5

Recipe submitted by SparkPeople user TEMPESTE.

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Member Ratings For This Recipe

  • This was a very good recipe! I added about 1/2 cup of coconut milk to make it a little creamier. Definitely one I will make again! Thanks! - 7/29/12

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