This Instant Pot eggplant curry is the best way to use up all those in-season eggplants. It's very easy to make yet packed with flavour, and you can have it on the table in just 30 minutes!
Making curry in the Instant Pot is one of the best ways to enjoy a plant-based meal that would otherwise take a lot longer to cook traditionally.
Eggplant curry is just the perfect recipe for the Instant Pot because cooking eggplants this way results in an amazing texture very quickly.
Why you'll love this Instant Pot eggplant curry
- It's a very straightforward way to enjoy a veggie curry.
- It doesn't require a very long list of spices.
- You can easily make it your own by adding other veggies or making it extra spicy.
Ingredients and substitutions
Vegetable oil — Any neutral oil is good in this eggplant curry — sunflower, canola or coconut oil are all good options.
Onion — I used yellow onion in this curry, but red or white onions are also perfect.
Garlic, ginger and red chilli pepper — Freshly chopped garlic, ginger and red chilli pepper are best here, but if you don't have any, you can use frozen alternatives.
Curry powder — I like to make this curry with a medium curry powder (the one from Schwartz is good). If you want the eggplant curry to be more fiery, use a hot curry powder or add extra red chilli flakes.
Tomato paste and fresh tomatoes — You can substitute these with canned chopped tomatoes.
Eggplants — Cut the eggplant into large chunks, so the pieces don't break down completely during pressure cooking.
Bell pepper — I made the curry with a red bell pepper, but you can use any colour you want.
Coconut cream — You can use the creamy top part of a can of full-fat coconut milk if you don't have any coconut cream. The curry is also good without any cream at all.
How to make eggplant curry in the Instant Pot
Set the Instant Pot to "Sauté" and wait until you see "Hot" on display. Add the oil, onion, garlic, fresh ginger and red chilli pepper. Sauté for 2-3 minutes until softened.
Add the tomato paste and tomatoes and stir to combine. Turn off the "Sauté" function.
Add the eggplants, bell pepper and water and stir to combine.
Set the Instant Pot to High-Pressure Cooking for 5 minutes. When the timer goes off, release the pressure naturally for 30 minutes and then perform a quick release.
Carefully open the pot and then press the sauté button. Stir in the lime juice and coconut milk and simmer for 1-2 minutes. Turn off the sauté function and stir in the fresh coriander.
Season to taste and serve over freshly boiled rice.
Leftovers and storage
- Leftovers will keep well in the fridge for up to 3 days.
- Reheat the curry in the microwave or on the stovetop.
- To freeze, allow the curry to cool down completely, then transfer to freezer-friendly containers and freeze for up to 3 months.
Recipe notes and tips
- Some other veggies that you can add to this eggplant curry include broccoli, cauliflower florets, mushrooms and sweet potatoes.
- Boost the curry's protein intake by adding a can of drained and rinsed chickpeas.
- Add 2-3 minutes to the cooking time if you want the eggplants to be quite mushy.
If you liked this Instant Pot eggplant curry, you might also like some of my other easy vegan curry recipes:
- Aubergine and Chickpea Curry
- Coconut Tofu Curry
- Thai Coconut Chickpea Curry
- Vegan Mushroom Masala Curry
- Easy Vegan Jackfruit Curry