Instant Pot Eggplant Curry Recipe – Coconut Milk & Spiced Vegetables

Last Updated on 4 months by Neha Deshmukh

Instant Pot Eggplant Curry Recipe – Coconut Milk & Spiced Vegetables

Hey everyone! If you’re anything like me, you’re always on the lookout for delicious, comforting meals that don’t take all day to make. This Instant Pot Eggplant Curry is a total lifesaver. It’s packed with flavour, wonderfully spiced, and comes together surprisingly quickly. I first made this when I was craving a taste of home but was short on time, and it’s been a family favourite ever since!

Why You’ll Love This Recipe

This isn’t just another curry recipe; it’s a flavour explosion in a pot! The Instant Pot makes it incredibly convenient, building those deep, rich Indian flavours without hours of simmering. Plus, it’s a fantastic way to get your veggies in. Seriously, even eggplant skeptics will be asking for seconds. It’s easy, healthy, and utterly delicious – what’s not to love?

Ingredients

Here’s what you’ll need to create this magic:

• 2 tablespoons oil
• 1 large yellow onion
• 5 garlic cloves
• 1 inch ginger
• ½ jalapeño
• 3 medium tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon coriander powder
• ½ teaspoon smoked paprika
• ½ teaspoon cardamom powder
• ¼ teaspoon turmeric powder
• ¼ teaspoon garam masala
• ¾ teaspoon salt
• 1 large eggplant
• 3-4 carrots
• ⅓ cup green peas
• 1.5 cups water
• ¾ cup coconut milk
• 2 tablespoons chopped cilantro

Ingredient Notes

Let’s talk ingredients! A few things make this curry extra special.

• Smoked Paprika: Don’t skip this! It adds a lovely smoky depth that really elevates the flavour. It’s a little secret weapon.
• Cardamom: Cardamom is a cornerstone of Indian cooking, and it brings a beautiful floral aroma. I prefer using cardamom powder for convenience, but you can use pods if you have them – just lightly crush them before adding.
• Instant Pot Convenience: Honestly, the Instant Pot is a game-changer for Indian food. It cuts down cooking time dramatically while still delivering incredible flavour. But don’t worry, I’ll share stovetop instructions later!
• Eggplant Choice: I like to use Indian eggplant (brinjal) if I can find it, but any variety works well. Globe eggplants are readily available and work perfectly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Press the sauté function on your Instant Pot. Once it’s hot, add the oil, followed by the chopped onion, garlic, ginger, and jalapeño. Sauté for about 3 minutes, until the onions soften and become fragrant.
2. Add the chopped tomatoes and tomato paste. Stir everything together, scraping the bottom of the pot to deglaze and prevent sticking. This step is key for building flavour!
3. Now for the spices! Mix in the coriander powder, smoked paprika, cardamom, turmeric, garam masala, and salt. Stir well to combine, letting the spices bloom for about a minute. Your kitchen should be smelling amazing right about now.
4. Add the cubed eggplant, carrot rounds, and green peas. Toss everything to coat it evenly with the spice mixture.
5. Pour in the water, secure the lid on the Instant Pot, and set it to high pressure for 2 minutes. Once the cooking time is up, let the pressure release naturally for 5 minutes, then do a quick release for any remaining pressure.
6. Open the lid, switch the Instant Pot back to sauté mode, and stir in the coconut milk and cilantro. Simmer for 2 minutes, allowing the flavours to meld together.
7. Garnish with extra cilantro and serve! A squeeze of lemon juice right before serving adds a lovely brightness.

Expert Tips

• Don’t overcrowd the pot: If you’re doubling the recipe, you might need to cook it in batches to ensure everything cooks evenly.
• Spice it up (or down): Adjust the amount of jalapeño to control the heat level.
• Deglazing is important: Scraping the bottom of the pot prevents the spices from burning and adds tons of flavour.

Variations

• My friend Priya loves adding potatoes to this curry for extra heartiness. About 1 medium potato, cubed, works perfectly.
• For a richer flavour, you can add a tablespoon of cashew paste along with the coconut milk.
• My family often adds spinach in the last minute of cooking for an extra boost of nutrients.

Vegan Adaptation

This recipe is already naturally vegan! Just double-check that your tomato paste doesn’t contain any hidden animal products.

Spice Level Adjustment (Mild to Spicy)

• Mild: Remove the jalapeño entirely, or use only a tiny sliver.
• Medium: Use ½ a jalapeño, with the seeds removed.
• Spicy: Leave the seeds in the jalapeño, or add a pinch of cayenne pepper.

Festival Adaptations (Navratri/Fasting Friendly – potential modifications)

During Navratri fasting, you can adapt this recipe by omitting the onion and garlic. You can also substitute the eggplant with potatoes or other permitted vegetables.

Gluten-Free Option

This recipe is naturally gluten-free!

Serving Suggestions

This curry is fantastic with:

• Steaming hot basmati rice
• Warm, fluffy roti or naan
• Quinoa for a healthier option
• A side of cooling raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours develop! You can also freeze it for up to 2 months.

FAQs

Is this curry best served with rice or roti?

Both! It really depends on your preference. Rice is a classic pairing, but roti is great for soaking up all that delicious sauce.

Can I use frozen vegetables in this recipe?

Yes, you can! Just add them directly to the Instant Pot along with the eggplant and carrots. You might need to adjust the cooking time slightly.

How can I adjust the thickness of the curry?

If it’s too thick, add a little more water. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.

What is the best type of eggplant to use for this curry?

Indian eggplant (brinjal) is ideal, but globe eggplants work perfectly well.

Can this recipe be made on the stovetop instead of in an Instant Pot?

Absolutely! Sauté the vegetables and spices in a large pot, then add the water and simmer for about 20-25 minutes, or until the eggplant and carrots are tender.