Eggplant Curry Pressure Cooker Recipe That Feels Like A Hug
Roasted Asian eggplants are simmered in a coconut curry sauce, infused with spices and aromatics, all perfectly cooked using a pressure cooker for a comforting weeknight dish.
Equipment
- 1 Pressure cooker
- 1 Oven for roasting
- 1 Skillet for sautéing
- 1 Baking sheet
Ingredients
Main Ingredients
- 1 ½ pounds Asian eggplants stems removed, sliced ½ inch thick
- 2 tablespoons extra virgin olive oil
- 1 ½ teaspoons salt
- 1 medium yellow onion diced
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 tablespoons curry powder homemade or store-bought
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- 1 teaspoon salt additional
- 2 cups diced tomatoes or 14.5oz canned
- 2 tablespoons tomato paste
- 1-2 green chilies seeded and finely diced
- ¾ cup chicken or vegetable broth
- 1 cup coconut milk
- 2 tablespoons chopped cilantro for garnish
Instructions
Instructions
- Preheat oven to 400°F. Toss sliced eggplants with 1 tablespoon olive oil and ½ teaspoon salt. Spread on a baking sheet.
- Roast eggplants for about 20 minutes, flipping halfway until golden and soft.
- In a skillet, heat remaining 1 tablespoon olive oil over medium heat. Add diced onion and sauté 5–7 minutes until translucent.
- Add garlic and ginger, cook 1–2 minutes until fragrant. Stir in curry powder, cardamom, cumin, and coriander, cooking another minute.
- Add roasted eggplant to skillet, stir to coat in spice mix. Add a splash of broth if mixture is too dry.
- Transfer mixture to pressure cooker. Add diced tomatoes, tomato paste, green chilies, broth, and coconut milk.
- Seal pressure cooker lid. Cook on high pressure for 8 minutes.
- Quick release the steam carefully. Open lid and stir. Adjust salt and spice to taste.
- Garnish with chopped cilantro and serve with rice or naan.
Notes
Store leftovers in the fridge 3–4 days or freeze up to 3 months. Reheat gently with a splash of broth. Curry tastes even better the next day!