Yellow Curry With Eggplant

READY IN: 35mins
Recipe by K. Mox

This is a simple, tasty vegetarian curry that I whipped up with ingredients on hand. You can adjust the spice level as you see fit, but I like my head to sweat.

Top Review by StarvinArtist

I used this recipe as a basis, and it turned out AMAZING! The reason I gave it three stars is because I don't know what the original stated recipe actually tasted like.

I started by sweating the eggplants (I ended up using a couple of small guys from the Farmer's Market), and then basically followed the recipe until the spice section. Although, I did add potatoes, and ended up using red onion because that's why my CSA box gave me. I omitted the fish sauce due to vegetarianess. Beyond what this recipe called for, I also added some cumin, mustard seed, some curry powder, but in my opinion, most importantly I added brown sugar. Then I spiced it up some more with chili powder; perhaps if I had used two serrano peppers or left more of the seeds in (I've had issues with making dishes REALLY REALLY spicy before), the chili powder wouldn't have been necessary.

I served it wish rice that I treated with a little bit of lemon juice and cilantro. It was delicious!

Ingredients Nutrition


  1. Cut vegetables as directed into bite-sized pieces. Heat oil over med-high high in wok or large saute pan.
  2. Saute vegetables until onions turn translucent and eggplant begins to soften. Season as desired.
  3. Add fish sauce and cook while stirring for 1 or 2 minutes.
  4. Add spices and stir well. Add coconut milk and stir until all ingredients are well distributed.
  5. Cook until sauce bubbles. Reduce head to low and simmer for 10 to 20 minutes. Taste and adjust seasoning as desired. Use hot water to thin sauce to desired consistency.
  6. Serve over brown rice.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a