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Vegetarian, Africa and overseas

Eggplant curry with rice

Eggplant curry is a Reunion Island dish of eggplant simmered with tomato, garlic, ginger, and turmeric, served over rice. For 4 people, it takes 45 minutes and stays easy to make, at about €1.90 per person. The trick is to brown the eggplant separately before adding it to the sauce.

Tonight, we're making eggplant curry, soft eggplant simmered in tomato and turmeric, served with rice.

Eggplant curry with rice
Total time
45 min
Difficulty
Easy
Cost per person
€1.90
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Eggplant curry, called cari de bringelles on Reunion Island, is eggplant simmered in a tomato sauce scented with turmeric, ginger, and garlic. The eggplant cubes soften gently without turning to mush, they keep a bit of bite under the fork. Turmeric gives the sauce a deep yellow color, and ginger adds a little freshness that wakes up the whole dish.

This is a dish that works perfectly for a weeknight, quick to put together and meat free, but it also earns its place at a Sunday table if you double the amounts to keep leftovers for later. Mon Chou likes this kind of recipe, one that breaks the routine without calling for hard to find ingredients. Fans of slow cooked vegetables and fragrant rice will enjoy it, and curious kids too if you keep the chili mild.

The ingredients

4 people

Fruits and vegetables

  • Eggplants 4
  • Onions 2
  • Tomatoes 4
  • Garlic 3 cloves
  • Fresh ginger 15 g
  • Thyme 3 sprigs
  • Chili pepper 1

Pantry

  • Turmericoften in the pantry 1 tsp
  • Riceoften in the pantry 300 g
  • Oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch

The step by step recipe

  1. Cut the eggplants into cubes, salt them, and let them sit for ten minutes. 10 min

    Press them in a clean towel, they'll soak up less oil during cooking.

  2. Brown them in a pan with two tablespoons of oil, then set them aside. 10 min

    Cook them in two batches, so they brown instead of steaming.

  3. In the same pan, cook the onion, garlic, and ginger with the turmeric. 6 min

    Add a splash of oil if the eggplant soaked it all up.

  4. Add the tomatoes, thyme, and chili, then return the eggplant to the pan and simmer covered. 15 min

    Stir gently, the eggplant pieces should stay in chunks.

  5. Cook the rice in salted water and serve the curry with a pinch of fresh thyme. 11 min

    The curry tastes even better reheated the next day, don't hesitate to double the batch.

Our tips to get it right

  • Pick firm, glossy eggplants, they release less water during cooking and hold together better in the sauce.
  • Let the curry simmer covered without stirring too much, the eggplant pieces break apart fast if you stir too often.
  • Taste the sauce before serving and adjust the salt, tomatoes and chili vary a lot depending on the season.

The variations

  • Swap the eggplant for zucchini, or a mix of both, for a different texture.
  • Stir in chickpeas or red lentils near the end of cooking for a heartier, more filling curry.
  • For a milder version kids will enjoy, skip the chili and serve the sauce blended smooth over the rice.

What to serve it with

  • Plain white rice
  • Fresh tomato relish
  • Homemade iced tea

Storage

The curry keeps for 3 days in the fridge in a sealed container, and it often tastes even better the next day. It freezes well for up to 2 months, thaw it in the fridge and reheat gently in a pan or saucepan.

Questions about this dish

Can you make eggplant curry ahead of time?

Yes, it's actually a good idea since the sauce thickens and the flavors blend as it sits. Make the curry the day before and reheat it gently, then serve with freshly cooked rice.

Can you replace the fresh chili?

You can use chili powder or a pinch of Espelette pepper instead. If you're cooking for kids, just leave out the chili, the turmeric and ginger already give the dish plenty of flavor.

Why brown the eggplant separately?

Cooked directly in the sauce, eggplant releases a lot of water and turns mushy. Browning it first in a pan helps it hold its shape and soak up less oil.

Does eggplant curry freeze well?

Yes, it freezes very well for up to 2 months in an airtight container. Thaw it in the fridge, then reheat gently in a saucepan, adding a splash of water if needed.

How long does it take to make an eggplant curry with rice?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an eggplant curry with rice?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an eggplant curry with rice cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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