Vegan Eggplant Curry

Name: Vegan Eggplant Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 2 large aubergines, diced; 400ml coconut milk; 400g crushed tomatoes; 1 large onion, diced; 4 cloves garlic, minced; 2cm fresh ginger, minced; 1 tsp mustard seeds; 15 curry leaves; 2 tsp ground coriander; 1 tsp turmeric; 1 tsp chilli powder; 3 tbsp coconut oil; fresh coriander to serve

A South Indian-style brinjal curry, tempered with mustard seeds and curry leaves and simmered in coconut milk.

Total time

50 min

Prep

15 min

Cook

35 min

Difficulty

easy

Cuisine

Vegan

vegetarianvegangluten-free

Ingredients

2 largeaubergines, diced

400mlcoconut milk

400gcrushed tomatoes

1large onion, diced

4 clovesgarlic, minced

2cmfresh ginger, minced

1 tspmustard seeds

15curry leaves

2 tspground coriander

1 tspturmeric

1 tspchilli powder

3 tbspcoconut oil

fresh corianderto serve

Instructions

Heat coconut oil, add mustard seeds and curry leaves until they splutter.

Add onion and cook until golden, add garlic and ginger.

Add all ground spices, cook 2 minutes.

Add aubergine and toss to coat.

Add tomatoes and cook 10 minutes.

Add coconut milk and simmer 15 minutes until aubergine is very tender.

Season generously.

Scatter with coriander and serve with steamed rice.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

507

Protein

8.6g

Fat

41g

Carbs

34g

Fiber

12.4g

Sodium

328mg

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