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vegan-eggplant-curry-recipe

Vegan Eggplant Curry

A delicious and hearty vegan curry made with tender eggplant and a blend of spices.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 2 medium eggplants cut into cubes
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 tablespoon ginger minced
  • 2 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 can coconut milk
  • 1 can diced tomatoes
  • 1 cup vegetable broth
  • to taste salt
  • to taste black pepper
  • 1 tablespoon olive oil
  • 1 bunch fresh cilantro chopped, for garnish

Instructions 

  1. 1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent.
  2. 2. Add the minced garlic and ginger, cook for another minute until fragrant.
  3. 3. Stir in the curry powder, ground cumin, and ground coriander. Cook for another minute.
  4. 4. Add the cubed eggplant, diced tomatoes, coconut milk, and vegetable broth. Bring to a boil.
  5. 5. Reduce the heat and let it simmer for about 20-25 minutes, or until the eggplant is tender.
  6. 6. Season with salt and black pepper to taste.
  7. 7. Garnish with chopped fresh cilantro before serving.

Nutritional Value

Calories: 200kcal | Carbohydrates: 25g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Sodium: 400mg | Potassium: 500mg | Fiber: 6g | Sugar: 8g | Vitamin A: 200IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 2mg

Keywords

Curry, Eggplant, Vegan
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