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Easy Vegan Curried Mashed Eggplant

Easy Vegan Curried Mashed Eggplant

Easy Vegan Curried Mashed Eggplant. All made in one pot, and just under 30 minutes. Serve as a dip with flatbread or with curries or Dals. Add beans, chickpeas or seitan to make a complete meal!t
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Indian
Servings 4
Calories 198 kcal


  • 2 tsp olive oil
  • 1/2 tsp cumin seeds
  • 1 onion chopped
  • 1- inch ginger finely chopped
  • 5 cloves of garlic finely chopped
  • 1 hot green chili such as serrano - finely chopped
  • 1 tsp turmeric
  • 1 tablespoon of medium curry powder
  • 1/2 tsp ( garam masala
  • 1 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 1 large tomato diced
  • 1 tablespoon of tomato purée
  • 1 large eggplant peeled and cubed into small about half an inch cubes
  • 1 tsp salt
  • 1/2 cup 125 ml of coconut milk or water if you don't like coconut
  • 1/3 cup 48.33 g peas
  • 1/4 bunch of cilantro diced


  • Set your instant pot to sauté, once it has heated up, add oil. Let the oil heat up and add the cumin seeds. Cook for half a minute. Add the onion, ginger, garlic, green chili, and a good pinch of salt. Cook for 3 minutes.
  • Add all the ground spices and mix well. Then add the tomato and allow it to cook for 2 minutes. Mash the larger pieces of tomato and deglaze with a tbsp of water if needed.
  • Once the tomato is tender, add the eggplant, salt, water and give it a good mix. Cancel sauté mode, close the lid, then pressure cook for 9-10 minutes. Let the pressure release naturally.
  • Open the lid and mash the eggplants really well using a potato masher. Taste and adjust the salt and flavor as needed. Add 1/2 teaspoon of liquid smoke for an additional smoky flavor. Press sauté mode and cook for 3 minutes, stirring occasionally, (cook a few mins longer for thicker and more roasted) then add the peas and cilantro and mix in. Remove from heat.
  • Serve hot and garnish with additional cilantro, pepper flakes and sprinkle smoked paprika.
  • Stovetop instructions:
  • Follow step 1 and 2 over medium heat in a skillet. Add the eggplant and cook for 2 mins to brown some edges. Add salt and water. Cover and cook until the eggplant is tender.
  • Mash the eggplant. And continue to cook for another 5-8 minutes. Taste and adjust the salt and flavor. Add liquid smoke if needed. Add peas and cilantro and take off heat.


Store the cooled leftovers in the fridge for up to 3 days.


Calories: 198kcal
Keyword curry, dairyfree, eggplant, glutenfree, healthy, vegan
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