Dairy-Free Delicious Aubergine Curry
Indulge in the comforting flavors of this **Dairy-Free Delicious Aubergine Curry**, a vegan masterpiece that's brimming with bold spices and creamy richness. This plant-based recipe stars tender aubergine (eggplant), simmered in a luscious coconut milk and tomato base infused with aromatic spices like cumin, coriander, turmeric, and garam masala. With a total cook time of just under an hour, this curry is a perfect balance of warmth and depth, making it ideal for weeknight dinners or cozy gatherings. Finished with freshly chopped cilantro for a vibrant touch, this dish pairs beautifully with steamed rice or fluffy naan. Whether you're following a dairy-free lifestyle or simply after a flavor-packed meal, this aubergine curry is a must-try! **Vegan curry recipe**, **aubergine curry**, and **Indian-inspired dairy-free dinner** are just a few of the keywords you'd associate with this satisfying dish!
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Recipe Information
Ingredients
- 2 medium aubergine (eggplant)
- 3 tablespoons coconut oil
- 1 large onion
- 4 pieces garlic cloves
- 1 inch piece ginger
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 1 400g can canned diced tomatoes
- 1 400ml can coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup fresh cilantro leaves
Instructions
Start by washing and drying the aubergines. Cut them into 1-inch cubes and set aside.
Peel and finely chop the onion. Mince the garlic cloves and ginger.
Heat the coconut oil in a large pan over medium heat.
Add the chopped onions to the pan and sauté for about 5 minutes until they are translucent.
Stir in the minced garlic and ginger, cooking for an additional 2 minutes until fragrant.
Add the coriander powder, cumin powder, turmeric powder, garam masala, and red chili powder to the pan. Stir well to combine and cook for another minute.
Mix in the canned diced tomatoes, cooking for about 5 minutes until the tomatoes break down and integrate with the spices.
Add the cubed aubergine to the pan, stirring to coat the pieces well with the tomato mixture. Cook for about 5 minutes.
Pour the coconut milk into the pan, stirring to combine all ingredients. Bring the mixture to a gentle simmer.
Add salt and black pepper to taste. Cover the pan and let the curry simmer for about 20 minutes, or until the aubergine is tender and cooked through.
Once cooked, uncover the pan and let it stand for 5 minutes to thicken slightly.
Garnish the curry with freshly chopped cilantro leaves before serving.
Serve hot with a side of rice or naan, as desired.
Nutrition Facts
Calories |
1039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3007 mg | 131% | |
| Total Carbohydrate | 125.8 g | 46% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 74.0 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 394 mg | 30% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3662 mg | 78% | |
*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.
