Dairy-Free Eggplant and Potato Curry
Warm, comforting, and bursting with flavor, this Dairy-Free Eggplant and Potato Curry is a plant-based masterpiece perfect for weeknight dinners or hearty meal prep. Tender chunks of eggplant and potatoes are simmered in a rich, aromatic coconut milk sauce infused with spices like cumin, turmeric, garam masala, and a hint of cayenne for a subtle heat. This vegan-friendly curry highlights the natural sweetness of coconut milk and the tangy vibrancy of diced tomatoes, all balanced with a fragrant garlic-ginger base. With just 20 minutes of prep time, this one-pot recipe comes together effortlessly in under an hour, making it a convenient yet satisfying option. Serve this vibrant curry over fluffy rice or scoop it up with warm flatbread, and garnish with fresh cilantro for an extra pop of color and flavor. Perfect for those looking for a healthy, dairy-free comfort food option!
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Recipe Information
Ingredients
- 2 medium eggplant
- 3 medium potatoes
- 3 tablespoons vegetable oil
- 1 large onion
- 4 garlic cloves
- 1 tablespoon fresh ginger
- 1 teaspoon cumin seeds
- 2 teaspoons coriander powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 0.5 teaspoon cayenne pepper
- 14 ounces canned diced tomatoes
- 14 ounces coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup cilantro
Instructions
Begin by preparing the vegetables. Dice the eggplant into 1-inch cubes and the potatoes into similar-sized cubes. Set aside.
Finely dice the onion, mince the garlic, and grate the ginger.
In a large pot or deep skillet, heat the vegetable oil over medium heat.
Add the cumin seeds and sauté for about 30 seconds until they begin to sizzle.
Add the diced onion to the pot and cook until translucent, approximately 5 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Add the coriander powder, ground turmeric, ground cumin, garam masala, and cayenne pepper to the pot, stirring well to coat the onion mixture.
Pour in the canned diced tomatoes and cook for about 3-4 minutes, allowing the tomatoes to break down slightly.
Add the diced eggplant and potatoes, stirring to combine with the spice mixture.
Pour in the coconut milk, then season with salt and black pepper. Stir to combine well.
Bring the mixture to a simmer, cover, and let cook for about 25 minutes or until the potatoes and eggplant are tender. Stir occasionally to prevent sticking and ensure even cooking.
Taste and adjust seasonings if necessary.
Once cooked, remove from heat and let the curry sit for a few minutes before serving.
Garnish with chopped cilantro prior to serving.
Serve the curry hot, paired with rice or bread of your choice.
Nutrition Facts
Calories |
1622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 29.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4191 mg | 182% | |
| Total Carbohydrate | 266.7 g | 97% | |
| Dietary Fiber | 57.1 g | 204% | |
| Total Sugars | 91.0 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 487 mg | 37% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 7272 mg | 155% | |
*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.
