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vegan-eggplant-curry-recipe

Vegan Eggplant Curry Recipe

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 chopped
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 tablespoon ginger minced
  • 2 tablespoon curry powder
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 can coconut milk
  • 1 cup diced tomatoes
  • 1 cup vegetable broth
  • to taste salt
  • to taste black pepper
  • 1 tablespoon olive oil

Instructions 

  1. 1. Heat the olive oil in a large pot over medium heat.
  2. 2. Add the chopped onion and cook until translucent.
  3. 3. Stir in the garlic and ginger, cooking for another minute.
  4. 4. Add the curry powder, cumin, and turmeric, stirring to coat the onions.
  5. 5. Add the chopped eggplant, diced tomatoes, coconut milk, and vegetable broth. Bring to a simmer.
  6. 6. Reduce heat and let it cook for about 20-25 minutes, until the eggplant is tender.
  7. 7. Season with salt and pepper to taste. Serve hot.

Nutritional Value

Calories: 200kcal | Carbohydrates: 20g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Sodium: 300mg | Potassium: 400mg | Fiber: 6g | Sugar: 6g | Vitamin A: 100IU | Vitamin C: 10mg | Calcium: 40mg | Iron: 2mg

Keywords

Curry, Eggplant, Vegan
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