Dairy-Free Brinjal Curry
Elevate your mealtime with this flavorful and creamy Dairy-Free Brinjal Curry, a delicious plant-based twist on a classic Indian dish. Featuring tender cubes of brinjal (eggplant) simmered in a luscious coconut milk base, this curry is infused with aromatic spices like garam masala, curry powder, and turmeric, delivering an irresistible blend of bold and comforting flavors. Sautéed onions, garlic, and ginger provide a fragrant foundation, while cumin seeds add a hint of earthy depth. Perfectly balanced with the creamy richness of coconut milk and the kick of red chili powder, this dish is completely dairy-free and ideal for vegans or those avoiding dairy. Serve it piping hot with steamed rice or warm flatbreads for a wholesome, satisfying meal that’s both nutritious and indulgent. Whether you’re cooking for a family dinner or entertaining guests, this brinjal curry is a surefire crowd-pleaser!
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Recipe Information
Ingredients
- 500 grams Brinjal (Eggplant)
- 2 tablespoons Coconut oil
- 1 large, finely chopped Onion
- 3 minced Garlic cloves
- 1 inch piece, minced Ginger
- 2 medium, finely chopped Tomatoes
- 400 milliliters Coconut milk
- 2 teaspoons Curry powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Red chili powder
- 1 teaspoon (or to taste) Salt
- 2 tablespoons, chopped Fresh cilantro
Instructions
Wash the brinjal and cut it into medium-sized cubes.
Heat coconut oil in a large pan over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until aromatic.
Add the finely chopped onion and sauté until it turns golden brown, approximately 5-7 minutes.
Stir in the minced garlic and ginger, cook for another minute until the raw smell disappears.
Add chopped tomatoes and cook until they are soft and the oil starts to separate, about 4-5 minutes.
Mix in the spices: curry powder, garam masala, turmeric powder, and red chili powder. Stir well to combine and cook for 1 minute.
Add the cubed brinjal to the pan and stir to coat with the spices. Cook for 5 minutes, stirring occasionally.
Pour in the coconut milk and add salt. Mix well, cover the pan, and let it simmer on low heat for 15 minutes, or until the brinjal is tender.
Uncover the pan and check the consistency of the curry. If thicker consistency is preferred, cook for a few more minutes uncovered.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice or your choice of flatbread.
Nutrition Facts
Calories |
711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3826 mg | 166% | |
| Total Carbohydrate | 105.4 g | 38% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 61.8 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2659 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
