Indian Eggplant Curry

Silky eggplant simmered in a rich, spiced tomato and coconut curry. This vegan, gluten-free dish is packed with bold Indian flavors and fiber, making it a satisfying meat-free dinner served over rice.

Indian Eggplant Curry

Preparation

1
Heat the coconut oil in a large pan over medium heat. Add the chopped onion and cook until golden.
2
Stir in the minced garlic, grated ginger, curry powder, garam masala, and turmeric. Cook for one minute until fragrant.
3
Add the cubed eggplant and cook for 5 minutes, stirring, until it begins to soften.
4
Pour in the chopped tomatoes and coconut milk. Bring to a simmer.
5
Cover and cook for 20 minutes, stirring occasionally, until the eggplant is meltingly tender and the sauce has thickened.
6
Season with salt and pepper. Garnish with fresh cilantro and serve warm over rice.

Nutrational Values per serving

59
kcal
1g
protein
6g
carbs
4g
fat

Ingredients

  • eggplant 2 eggplant
  • onion 1 onion
  • garlic 3 clove
  • ginger 1 tbsp
  • chopped tomatoes 1 can
  • coconut milk 1 cup
  • coconut oil 1 tbsp
  • curry powder 1 tbsp
  • garam masala 1 tsp
  • turmeric 1 tsp
  • fresh cilantro 1 small bunch
  • salt 0 to taste
  • black pepper 0 to taste
vegan vegetarian gluten-free high-fiber clean-eating lactose-free
Difficulty 1/3
Duration 40 Min