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veggies, herbs, and spice mixed in a bowl for Sri Lankan eggplant curry.

Eggplant Curry (Sri Lankan‑Muslim Style Recipe)

A creamy, coconut‑based vegan Sri Lankan curry made with eggplant, plantain, and potato. Comforting, flavorful, and ready in under 30 minutes.
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Prep Time 5 minutes
Cook Time 25 minutes
Servings: 4 servings
Course: Curry, Dinner, Lunch, Side Dish, vegetable
Cuisine: Sri Lankan-inspired
Calories: 350
Ingredients Method

Ingredients
  

Vegetables
  • 2 medium eggplants cut into large cubes. works with Japanese eggplant or Italian eggplant. substitute with zucchini, butternut squash, or bell peppers
  • 1 large green plantain semi‑ripe, peeled + cubed
  • 1 medium potato peeled + cubed
Seasoning for Frying
  • 1 tsp turmeric powder
  • 1 tsp salt
  • 1 tbsp oil to coat before frying
Tempering / Curry Base
  • 2 tbsp coconut oil or olive oil
  • 1 tsp mustard seeds
  • 2 sundried red chilies
  • 1 sprig curry leaves
  • 1/2 large onion sliced
  • 1/2 large tomato diced
  • 1-2 green chili sliced
  • ½ tsp turmeric powder
  • 1 tsp chili powder
  • 1 cup coconut milk
  • salt to taste
  • ½ lime for finishing

Method
 

The veggies
  1. Wash, dry, and cut the eggplants, plantains, and potatoes into large cubes.
  2. Toss each veggie in turmeric powder, salt, and a splash of oil to coat evenly.
  3. Each veggies should be either air-fried at 375°F for 10–15 min until crispy or deep fried until golden.
The Curry
  1. Heat coconut or olive oil in a pan.
  2. Add mustard seeds, dried red chilies, and curry leaves until they pop.
  3. Toss in onions and tomatoes, cook until soft.
  4. Add the fried vegetables, green chili, turmeric, and chili powder.
  5. Pour in coconut milk, simmer until thickened, then finish with salt and lime juice.