Soy-Free Brinjal Curry
Indulge in the aromatic goodness of this luscious **Soy-Free Brinjal Curry**, a velvety and wholesome dish that celebrates the rich flavors of eggplant simmered in creamy coconut milk and aromatic Indian spices. This recipe combines tender brinjal (eggplant) with a fragrant blend of cumin, mustard seeds, turmeric, and coriander, balanced perfectly by the tanginess of fresh tomatoes and the warmth of ginger and garlic. Free from soy and dairy, this curry is perfect for those with dietary restrictions while remaining irresistibly satisfying. Ready in just 45 minutes, it’s a simple yet hearty meal that pairs beautifully with steamed rice or soft flatbreads, making it an ideal choice for weeknight dinners or a vegan-friendly centerpiece for any feast. Fresh coriander leaves add a final pop of color and freshness to this comforting, homemade curry.
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Recipe Information
Ingredients
- 400 grams Brinjal (Eggplant)
- 400 ml Coconut milk
- 2 medium-sized Tomatoes
- 1 large Onion
- 4 cloves Garlic cloves
- 1 inch piece Ginger
- 2 tablespoons Coconut oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1.5 teaspoons Salt
- 100 ml Water
- 2 tablespoons Coriander leaves (cilantro)
Instructions
Wash the brinjals thoroughly, and cube them into approximately 1-inch pieces. Set aside.
Chop the onion, tomatoes, and mince the garlic and ginger.
Heat the coconut oil in a deep pan over medium heat. Add the cumin seeds and mustard seeds, and allow them to splutter for about 30 seconds.
Add the chopped onions to the pan and sauté them until they turn golden brown.
Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
Add the chopped tomatoes to the pan, and cook until they become soft and mushy.
Mix in the turmeric powder, red chili powder, coriander powder, and salt. Stir well to incorporate the spices with the tomato mixture.
Add the cubed brinjal pieces to the pan, coating them evenly with the spice mixture.
Pour in the coconut milk and water, stirring to combine everything. Bring the curry to a gentle simmer.
Cover the pan with a lid and let it cook for about 20 minutes, or until the brinjals are tender and cooked through, stirring occasionally.
Once the brinjals are cooked, adjust seasoning if necessary. Garnish with freshly chopped coriander leaves.
Serve hot with rice or flatbreads of your choice.
Nutrition Facts
Calories |
703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3647 mg | 159% | |
| Total Carbohydrate | 101.2 g | 37% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 58.6 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2449 mg | 52% | |
*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.
