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+ servings
5 from 2 votes
Super easy eggplant and zucchini curry
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
If you are looking for a meatless option for a comforting curry, this eggplant and zucchini curry may be the solution. It is easy, tasty and has seasonal ingredients for a great result.
Course: Main Course
Cuisine: Indian
Keyword: curry, eggplant, zucchini
Servings: 4 people
  • 1 big eggplant
  • 1 medium zucchini
  • 1 tbsp curry paste I like red curry paste
  • 1 cup coconut milk
  • ½ tbsp turmeric
  • 1 garlic clove minced
  • 1 tsp ginger minced
  • 1 tbsp coconut oil
  • Salt and Pepper
  1. Cut the zucchini and the eggplant into round slices of about ½ inch wide.
  2. Heat the coconut oil in a big pan over medium heat and then add the curry paste and cook until the coconut oil and the curry paste melt together.
  3. Add the zucchini and the eggplant and cook for a couple minutes, then pour the coconut milk.
  4. Season with the turmeric, the garlic, and the ginger and simmer for about 20 minutes over low heat.