Soy-Free Delicious Aubergine Curry
Indulge in the bold, aromatic flavors of this Soy-Free Delicious Aubergine Curry, a hearty and wholesome dish that’s perfect for vegans, vegetarians, and anyone looking for a satisfying plant-based meal. Featuring tender aubergines (eggplants) simmered in a rich, creamy coconut milk sauce infused with vibrant spices like cumin, garam masala, and turmeric, this curry delivers a luxurious balance of warmth and spice without relying on soy-based ingredients. Fresh ginger and garlic add depth, while a zesty burst of lemon juice and the brightness of fresh coriander elevate the dish for a truly memorable dining experience. Ready in under an hour, this easy-to-make aubergine curry pairs beautifully with steamed rice or flatbread, making it perfect for weeknight dinners or entertaining. Cozy up with this flavorful gluten-free and allergy-friendly recipe that’s sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium aubergines (eggplants)
- 2 tablespoons olive oil
- 1 large onion
- 3 garlic cloves
- 1 inch piece fresh ginger
- 400 grams canned chopped tomatoes
- 400 ml coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 2 tablespoons fresh coriander (cilantro) leaves
- 1 tablespoon lemon juice
Instructions
1. Begin by washing the aubergines and chopping them into 1-inch cubes.
2. Heat the olive oil in a large pan over medium heat. Once the oil is hot, add the cubed aubergines and sauté them until they are golden brown and slightly softened, about 5-7 minutes. Remove the aubergines from the pan and set aside.
3. In the same pan, add a little more oil if necessary, and add the finely chopped onion. Sauté until the onion turns translucent.
4. Mince the garlic cloves and grate the ginger, then add them to the onion. Cook for about 1-2 minutes until fragrant.
5. Add the ground cumin, ground coriander, turmeric powder, garam masala, and red chili powder to the pan. Stir continuously for about 30 seconds to toast the spices.
6. Pour in the canned chopped tomatoes and stir everything together. Let it simmer for 5 minutes, allowing the tomatoes to break down slightly.
7. Stir in the coconut milk and season with salt. Let the mixture simmer gently for another 5 minutes.
8. Return the sautéed aubergines to the pan, making sure they are well coated with the sauce. Cover and let the curry simmer on low heat for about 15 minutes, allowing the aubergines to cook through and absorb the flavors.
9. Once the aubergines are tender, taste and adjust the seasoning if necessary. Remove the pan from the heat, then stir in the lemon juice.
10. Garnish the curry with freshly chopped coriander leaves before serving.
11. Serve hot with steamed rice or your choice of flatbread.
Nutrition Facts
Calories |
773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2955 mg | 128% | |
| Total Carbohydrate | 120.3 g | 44% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 71.0 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3011 mg | 64% | |
*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.
