Description
Hearty & Aromatic Aubergine Curry: A Vegan Indian-Inspired Favorite
Ingredients
Scale
- 1 large aubergine (eggplant), cut into bite-sized cubes
- 2 tbsp oil (coconut or olive)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1 tsp garam masala
- 1/4 tsp cayenne (optional)
- 1 (14 oz) can diced tomatoes
- 1 (14 oz) can coconut milk
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Heat oil in a large pot over medium heat. Add onion and cook until soft and golden, about 5 minutes. Add garlic and ginger and cook 1 minute.
- Stir in cumin, coriander, turmeric, garam masala, and cayenne (if using). Toast for about 30 seconds until fragrant.
- Pour in diced tomatoes with juices. Add cubed aubergine, stir well, and simmer about 10 minutes to soften.
- Stir in coconut milk. Reduce heat and simmer 15–20 minutes until aubergine is very tender and sauce thickens. Season with salt and pepper.
- Garnish with fresh cilantro and serve hot with rice, naan, or flatbread.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg