Vegan Delicious Aubergine Curry
This Vegan Delicious Aubergine Curry is a vibrant, wholesome dish that’s packed with bold spices and creamy textures, making it a standout option for plant-based meals. Perfectly tender chunks of golden aubergine (eggplant) are simmered in a rich coconut milk and tomato-based curry sauce, infused with warming flavors of ginger, garlic, turmeric, and curry powder. Protein-packed chickpeas and nutrient-rich spinach elevate the dish, while a touch of lemon juice and fresh coriander bring brightness to every bite. Ready in under an hour, this one-pot wonder is ideal for weeknight dinners or cozy gatherings, and pairs beautifully with fluffy rice or warm naan bread. Bold, hearty, and entirely vegan, this easy aubergine curry is sure to become a favorite in your rotation!
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Recipe Information
Ingredients
- 2 medium aubergines (eggplants)
- 2 tablespoons coconut oil
- 1 large, finely chopped onion
- 4 cloves, minced garlic
- 1 inch, grated fresh ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 can (400ml) coconut milk
- 1 can (400g) chopped tomatoes
- 1 can (400g), drained and rinsed chickpeas
- 2 cups fresh spinach
- 1 teaspoon, or to taste salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh coriander (cilantro) leaves
- 1 tablespoon lemon juice
Instructions
Start by preparing the aubergines: cut them into bite-sized cubes.
Heat 1 tablespoon of coconut oil in a large pan over medium heat.
Add the aubergine cubes and cook until they are golden and softened, about 10 minutes, stirring occasionally. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of coconut oil. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the curry powder, ground cumin, ground coriander, and turmeric. Stir well to combine and cook for another minute.
Pour in the coconut milk and chopped tomatoes, stirring to mix everything together.
Return the cooked aubergine to the pan, along with the drained chickpeas. Stir to immerse the aubergines into the curry sauce.
Bring the mixture to a simmer and cook for 15 minutes, allowing the flavors to meld together, stirring occasionally.
Stir in fresh spinach, salt, and black pepper. Cook for an additional 3-5 minutes until the spinach is wilted.
Adjust seasoning to taste with more salt or pepper if needed.
Turn off the heat and add the lemon juice, stirring to combine.
Garnish with fresh coriander leaves before serving.
Serve hot with rice, naan, or your favorite grain.
Nutrition Facts
Calories |
1141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4154 mg | 181% | |
| Total Carbohydrate | 184.1 g | 67% | |
| Dietary Fiber | 48.5 g | 173% | |
| Total Sugars | 80.4 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 425 mg | 33% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 3974 mg | 85% | |
*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.
