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Vegan Eggplant Curry
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
1
Heat coconut oil, add mustard seeds and curry leaves until they splutter.
2
Add onion and cook until golden, add garlic and ginger.
3
Add all ground spices, cook 2 minutes.
4
Add aubergine and toss to coat.
5
Add tomatoes and cook 10 minutes.
6
Add coconut milk and simmer 15 minutes until aubergine is very tender.
7
Season generously.
8
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
Reviews
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