Nut-Free Delicious Aubergine Curry
Discover the rich, comforting flavors of this Nut-Free Delicious Aubergine Curry, a vegan and allergy-friendly dish that’s brimming with aromatic spices and creamy coconut milk. Perfect for weeknight dinners or special occasions, this vibrant curry features sautéed aubergine (eggplant) as the star ingredient, absorbing the bold blend of cumin, coriander, turmeric, and garam masala. The sauce, enriched with canned tomatoes and silky coconut milk, provides a luxurious texture while a touch of chili powder adds gentle heat. Finished with a bright splash of lemon juice and garnished with fresh coriander, this plant-based recipe pairs beautifully with steamed rice or flatbreads—making it a wholesome, satisfying meal for everyone at the table. Ready in under an hour, it’s an easy, flavorful way to elevate your curry night!
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Recipe Information
Ingredients
- 2 medium aubergines (eggplants)
- 2 tablespoons olive oil
- 1 large onion
- 3 pieces garlic cloves
- 1 inch piece ginger
- 1 teaspoon cumin seeds
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 0.5 teaspoon chili powder
- 1 400g can canned chopped tomatoes
- 1 400ml can coconut milk (full-fat)
- 1 teaspoon salt
- 2 tablespoons fresh coriander leaves
- 1 tablespoon lemon juice
Instructions
Begin by washing the aubergines and chopping them into 1-inch cubes.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the cubed aubergines to the skillet and sauté for about 8-10 minutes or until they start to soften and brown. Remove them from the skillet and set aside.
Finely chop the onion and grate the garlic and ginger.
In the same skillet, add a teaspoon of olive oil if needed, and then add the cumin seeds.
Once the cumin seeds begin to sizzle, add the chopped onion and sauté until translucent, about 5 minutes.
Add the grated garlic and ginger, and cook for another 2 minutes, stirring frequently to prevent burning.
Stir in the ground coriander, turmeric powder, garam masala, and chili powder. Cook for 1 minute until the spices are fragrant.
Add the canned chopped tomatoes, coconut milk, and salt to the skillet. Stir well to combine the ingredients.
Return the sautéed aubergines to the skillet, mixing them into the curry base.
Reduce the heat to low and cover the skillet. Simmer the curry for about 20 minutes, or until the aubergines are tender and the sauce has thickened.
Finish the dish by stirring in fresh lemon juice.
Serve hot, garnished with fresh coriander leaves, alongside steamed rice or warm flatbreads.
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2912 mg | 127% | |
| Total Carbohydrate | 88.2 g | 32% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 42.9 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2695 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.
