You may have tasted a variety of dishes using eggplant or tomato, but have you ever tasted the combo of eggplant and tomato curry? If not, it is the right time to give it a try on this delicious spicy vegan dish. Today, I am going to show you the tastiest way to make a spicy eggplant tomato curry recipe with coconut milk.
Eggplant, also known as aubergine or brinjal and tomato are the well-known vegetables in Sri Lanka. People use these vegetables very often in their cooking.
Fried eggplant and juicy tomato along with the thick coconut milk easily invite anyone towards it.
It is a keto-friendly recipe, thus suitable for KETO diet people.
Usually, people prepare this dish for lunch, but you can have this for dinner as well.
Alright, let’s jump into the main subject. Here is the best way to make Sri Lankan style spicy eggplant tomato curry recipe with coconut milk.
My Favorite Combos
1. This Recipe + Rice + Dhal Curry + Cabbage Stir Fry
2. This Recipe + Rice + Fish Sodhi + Fish Fry + Fish Cutlet
3. This Recipe + Puttu + Dhal Curry + Coconut Sambol
Spicy Eggplant Tomato Curry Recipe
Ingredients
- Eggplant – 250g
- Tomato – 175g
- Onion – 50g
- Garlic clove – 3 or 4
- Curry leaves – Few
- Thick coconut milk – 250ml
- Semi-thick tamarind juice – 50ml
- Curry powder – 1 ½ tablespoon
- Turmeric powder – ½ teaspoon
- Fenugreek seeds – ¼ teaspoon
- Salt – As you need (KETO people use the Himalayan Pink Salt)
- Cooking oil – As you need (KETO people use the Organic Coconut Oil)
Notes
1. If you don’t like spiciness reduce the amount of curry powder.
2. I instantly made coconut milk from grated coconut. If it is hard, use coconut milk powder or bottled coconut milk.
3. If you don’t like thick gravy increase the amount of coconut milk and reduce the cooking time.
Instructions
1. Slice the tomatoes and onions as shown in the picture below.
2. Get ready with curry leaves, fenugreek seeds, salt, turmeric powder, sliced garlic cloves, and curry powder.
3. Prepare coconut milk and tamarind juice.
4. Clean, rinse, and slice the eggplant. Add turmeric powder and salt. Give a good mix.
5. Heat the oil and fry the eggplants until start turns to brown as shown in the picture below. Keep them aside for final preparation.
6. Heat the oil and saute the onions until they have softened and turned translucent. Then add curry leaves, garlic, and fenugreek seeds. Sauté them till the onions turn to golden. Then add tomatoes and saute them for 1 or 2 minutes. Stir occasionally to avoid burning.
7. Now, add coconut milk, tamarind juice, salt, turmeric powder, and curry powder. Give a good mix.
8. Cook covered under high flame for 7 minutes.
9. Add the deep-fried eggplant and give a good mix.
10. Cook covered under low flame for 2 or 3 minutes. Taste the curry and adjust salt as needed.
11. This is how to make a spicy eggplant tomato curry recipe with coconut milk. Serve and enjoy this Sri Lankan style delicious thick gravy eggplant tomato curry.
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So, what do you think about this spicy and thick gravy eggplant tomato curry recipe? I hope you liked this Sri Lankan keto-friendly vegan dish. When you have all the ingredients give it a try on this delicious vegan dish, you will like it for sure.
If you have any questions or suggestions leave them in the comment box below. Also, you can share this healthy vegan dish recipe with your friends and family by clicking the social share buttons below.
Printable Recipe Card
- Eggplant - 250g
- Tomato - 175g
- Onion - 50g
- Garlic clove - 3 or 4
- Curry leaves - Few
- Thick coconut milk - 250ml
- Semi-thick tamarind juice - 50ml
- Curry powder - 1 ½ tablespoon
- Turmeric powder - ½ teaspoon
- Fenugreek seeds - ¼ teaspoon
- Salt - As you need (KETO people use the Himalayan Pink Salt)
- Cooking oil - As you need (KETO people use the Organic Coconut Oil)
- Slice the tomatoes and onions.
- Get ready with curry leaves, fenugreek seeds, salt, turmeric powder, sliced garlic cloves, and curry powder.
- Prepare coconut milk and tamarind juice.
- Clean, rinse, and slice the eggplant. Add turmeric powder and salt. Give a good mix.
- Heat the oil and fry the eggplants until start turns to brown. Keep them aside for final preparation.
- Heat the oil and saute the onions until they have softened and turned translucent. Then add curry leaves, garlic, and fenugreek seeds. Sauté them till the onions turn to golden. Then add tomatoes and saute them for 1 or 2 minutes. Stir occasionally to avoid burning.
- Now, add coconut milk, tamarind juice, salt, turmeric powder, and curry powder. Give a good mix.
- Cook covered under high flame for 7 minutes.
- Add the deep-fried eggplant and give a good mix.
- Cook covered under low flame for 2 or 3 minutes. Taste the curry and adjust salt as needed.
- This is how to make a spicy eggplant tomato curry recipe with coconut milk. Serve and enjoy this Sri Lankan style delicious thick gravy eggplant tomato curry.
2. I instantly made coconut milk from grated coconut. If it is hard, use coconut milk powder or bottled coconut milk.
3. If you don’t like thick gravy increase the amount of coconut milk and reduce the cooking time.
Superb curry, turned out very well.
I recommend others to add less curry powder. Because the one I made is little spicy.
Rocy mentioned that in the Notes section, I didn’t notice that.
This is the delicious eggplant curry I made so far.
Thank you Rocy.
Sri Lankan foods are always tasty. I love Sri Lankan foods.
Just amazing, I love the combination of the spice, the tang of the tomatoes and the sweetness of the aubergine. Done it twice, a firm favourite.