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Eggplant Coconut Curry

This is one of those great “throw everything in a pot” dishes that turns into a flavorful stoup. It’s easy to mix and match flavors based on what you have on hand. Garnish with plain yogurt, coconut and salty peanuts or cashews.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 Servings
Author Kath Younger


  • 1 eggplant cubed
  • 1 can garbanzos drained
  • 1 can coconut milk
  • 1 cup cooked millet I used leftovers or you could cook fresh
  • 4 garlic cloves pressed or minced
  • 1/3 cup dried prunes or raisins or apricots – key!
  • 1 tsp garam masala or a generous pinch of cinnamon
  • 1/2 tsp curry powder
  • 1/4 tsp paprika
  • 4 glugs Liquid Smoke optional
  • 1/2 tsp kosher salt or to taste


  • Heat pot to medium high.
  • Add oil and brown eggplant for 5 minutes. Add water to slightly steam if necessary.
  • Add garlic.
  • Add beans + coconut milk + millet + prunes + spices and stir.
  • Reduce heat to low and simmer for 20 minutes…or until you feel like eating!