Yellow Curry With Eggplant Recipe

Spice up your weeknight with this vibrant and flavorful vegetarian yellow curry! Made with simple ingredients and bursting with aromatic spices, this easy-to-follow recipe delivers a delicious, satisfying meal in just 35 minutes. Adjust the chili to your spice preference – we like ours with a little kick! Serve over fluffy brown rice for the ultimate comfort food experience.

Prep Time 15 mins
Cook Time 35 mins
Calories 968.1 kcal
Protein 14g
Rating 3.0 (1 Reviews)
Yellow Curry With Eggplant 19

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Yellow Curry With Eggplant

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How to Make Yellow Curry With Eggplant

  1. Dice the eggplant into bite-sized pieces. Chop the onion and mince the garlic and ginger.
  2. Heat the vegetable oil in a wok or large sauté pan over medium-high heat.
  3. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and ginger and cook for another minute until fragrant.
  4. Add the diced eggplant and cook for 5-7 minutes, until slightly softened.
  5. Stir in the yellow curry powder and chili flakes. Cook for 1 minute, stirring constantly, to toast the spices.
  6. Pour in the coconut milk and fish sauce. Stir well to combine all ingredients.
  7. Bring the curry to a simmer, then reduce heat to low.
  8. Simmer for 10-20 minutes, or until the sauce has thickened slightly and the eggplant is tender.
  9. Taste and season with salt as needed. Add hot water if you prefer a thinner sauce.
  10. Serve hot over cooked brown rice. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

463g

Fat

164g

Carbs

45g