Indian · 25 min
Creamy Indian Tomato-Eggplant Curry with Basmati Rice & Yogurt
- 25 min
- 2–6 servings
- 673 kcal / serving
A creamy curry blending tomato and eggplant with a silky sauce, served over fluffy basmati rice and a dollop of yogurt. It comes together quickly for a weeknight meal with gentle spice and comforting richness.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ cupbasmati rice
- 8 fl ozchicken or vegetable broth
- 1eggplant
- 1 (1 inch) pieceginger root
- 4 fl ozheavy whipping cream
- ½ (24 oz) jarmarinara sauce
- ¼ cupplain Greek yogurt
- ½ mediumyellow onion
- eggplants
- yellow onions
From the pantry: curry powder, garlic powder, salt, virgin coconut oil
Cookware
chef's knife · colander · cutting board · grater (optional) · measuring cups · measuring spoons · medium saucepan · mixing bowls · small saucepan · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- 1eggplant
- 1 (1 inch) pieceginger root
- ½ mediumyellow onion
- eggplants
- yellow onions
Dairy, eggs & chilled
- 4 fl ozheavy whipping cream
- ¼ cupplain Greek yogurt
Pantry & dry goods
- ½ cupbasmati rice
- 8 fl ozchicken or vegetable broth
Sauces, oils & condiments
- ½ (24 oz) jarmarinara sauce
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| basmati rice | ½ cup | 1 cup | 1 ½ cups |
| chicken or vegetable broth | 8 fl oz | 16 fl oz | 24 fl oz |
| eggplant | 1 | 2 | 3 |
| ginger root | 1 (1 inch) piece | 2 (1 inch) pieces | 3 (1 inch) pieces |
| heavy whipping cream | 4 fl oz | 8 fl oz | 12 fl oz |
| marinara sauce | ½ (24 oz) jar | 1 (24 oz) jar | 1 ½ (24 oz) jars |
| plain Greek yogurt | ¼ cup | ½ cup | ¾ cup |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse the basmati rice in cold running water using a colander, then drain and transfer to a small saucepan. Add the broth and bring to a boil over high heat.
- Once boiling, stir the rice, cover, and reduce heat to low. Let it simmer until the liquid is absorbed, about 15–18 minutes, then remove from heat and keep covered for 5 minutes.
- Wash and trim the eggplant, then cut it into ½-inch pieces and place in a bowl.
- Peel and finely dice the yellow onion and add it to the bowl with the eggplant.
- Preheat a medium saucepan over medium heat.
- Mince the ginger and add it to the bowl with the vegetables.
- When the pan is hot, swirl in a little oil, then add the eggplant, onion, ginger, and spices. Cook, stirring occasionally, until the eggplant begins to soften, about 3–5 minutes.
- Pour in the marinara sauce and the cream; stir to combine and bring the mixture to a boil. Reduce to a simmer and cook until the eggplant is tender and the curry thickens, about 3–5 minutes more. Remove from heat and cover to keep warm.
- To serve, divide the rice and curry between plates or bowls and top with the yogurt.
Two tips
- For leftovers, refrigerate the curry and rice separately; reheat gently on the stove or in the microwave.
- Swap ideas: use Greek yogurt on top as listed, or serve with a squeeze of lemon and a pinch more salt for brightness.
Nutrition per serving
- Calories
- 673 kcal
- Protein
- 16 g
- Carbs
- 77 g
- Fat
- 37 g
- Fiber
- 15 g
- Sodium
- 803 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.