5 from 2 votes
Eggplant in peanut curry sauce, glutenfree, vegan - holycowvegan.net
Eggplant in Peanut Curry Sauce
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
This Eggplant in Peanut Curry Sauce is a perfect harmony of spicy, tangy, sweet and salty notes. The eggplant cooks to buttery softness in the creamy sauce. A vegan, gluten-free, soy-free recipe with no added oils.
Course: Main/Curry
Cuisine: gluten-free, Indian, Oil-Free, Soy-free, Vegan
Servings: 6 servings
Author: Vaishali
  • 12 small, round eggplants, cut into inch-long, thin slices. If you can't find this, Japanese eggplants would be a good substitute. To keep the eggplant slices from discoloring as you cut them, immerse them in
  • 1 tsp cumin seeds
  • 1 medium red onion, sliced
  • 4 cloves garlic, crushed and chopped
  • 1-inch piece of ginger, sliced
  • 2 tbsp coriander leaves
  • 1/4 cup raw peanuts
  • 2 tbsp cashew nuts
  • 1 tbsp sesame seeds
  • 1 tbsp tamarind paste
  • 1 tbsp coriander powder
  • 2 tsp garam masala
  • 1/2 tsp cayenne pepper
  • 1/2 tsp turmeric
  • 1 tbsp kasoori methi or dry fenugreek leaves
  • 1 tsp sugar or jaggery
  • Salt to taste
  1. Heat a large saucepan. Add the cumin seeds and onions to the pan with a pinch of salt and saute, stirring frequently, until the onions start to soften. Add the coriander leaves, ginger and garlic and continue to saute.

  2. Add the peanuts, cashew nuts and sesame seeds and continue sauteing for five more minutes. Remove all the ingredients to a blender, add the tamarind paste and a cup of water, and blend to a smooth paste.

  3. In the same saucepan, add the eggplants, salt, coriander powder, cayenne and turmeric. Mix well, turn heat to medium-low, and cover the saucepan with a tight lid. Pour some water over the lid if you have a lid that can hold it. This helps the eggplants cook without sticking to the pan. Stir every couple of minutes, until the eggplant is soft.

  4. Add the peanut masala paste, kasoori methi, and salt to taste and mix well. Add water if the sauce looks dry. Cover and cook, stirring every few minutes to ensure nothing's sticking to the bottom of the pan, about 15 minutes.

  5. Turn off heat and serve hot with rice.