Eggplant and spinach coconut curry

Eggplant with spinach coconut curry, it’s one of the best recipes I’ve made so far using aubergine and spinach. The combination of these ingredients – eggplant, spinach,coconut milk and spices – is fabulous!


prep time:15 min
cook time:25 min
ready in:40 min
My name is Irina. Expat in India, foodie lover, enjoying and learning to cook Indian food. Sharing my Indian cooking adventure and recipes at
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  • 2 large eggplants;
  • 1 onion, chopped;
  • 1 tbsp grated ginger;
  • 1 tsp crushed garlic;
  • 3 cups chopped spinach;
  • 1 green chilli, chopped;
  • 1 cup coconut milk (250 ml);
  • ½ tsp turmeric powder;
  • 1 tsp ground pepper;
  • 1 tbsp garam masala;
  • ½ tsp salt, more or less as per taste;
  • oil.
  • Start by roasting the eggplants on an open flame or in the oven, until cooked/soft. Remove the aubergines and immerse them in a bowl of water to cool down.
  • Peel the skin from the roasted and smoked eggplant and chop the eggplant finely or mash it.
  • Heat some oil into a deep frying pan. Bring onion and cook until soft.
  • Add ginger, garlic and chopped green chilli and stir fry for 2 minutes, on medium heat.
  • Put all the powder spices and salt, stir fry for another minute.
  • Now add coconut milk and bring it to boil. Reduce the flame and add spinach. Cover and simmer for 10 minutes, until the spinach gets soft.
  • Lastly, add chopped/mashed eggplant, stir and let it simmer 5 minutes more. Serve warm with boiled rice or bread.