Vegan Eggplant and Potato Curry
Dive into the vibrant flavors of this Vegan Eggplant and Potato Curry, a hearty and satisfying dish that combines tender chunks of eggplant and potato with a fragrant blend of spices, creamy coconut milk, and zesty tomato. Perfectly seasoned with mustard seeds, cumin, turmeric, and curry powder, this plant-based curry is both comforting and packed with bold, authentic flavors. Ready in just an hour, it’s an easy one-pot recipe ideal for weeknight dinners or meal prep. Serve it over steamed rice or with fluffy naan for a wholesome, delicious meal that’s gluten-free, vegan, and brimming with nutrient-rich ingredients. This recipe is sure to impress not only vegans but anyone looking for a healthy, flavorful twist on classic curry dishes.
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Recipe Information
Ingredients
- 1 medium eggplant
- 3 medium potatoes
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 400g can canned diced tomatoes
- 1 400ml can coconut milk
- 0.5 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh lemon juice
Instructions
Begin by preparing the vegetables: dice the eggplant into 1-inch cubes and peel and cut the potatoes into the same size.
Heat the coconut oil in a large pot over medium heat. Once hot, add the mustard seeds and cumin seeds, cooking until they start to pop, about 1 minute.
Add the diced onion to the pot and sauté for about 5 minutes, or until it becomes translucent.
Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
Add the curry powder and turmeric powder, stirring well to coat the onion mixture evenly.
Add the diced eggplant and potatoes, stirring everything together to combine evenly with the spice mixture.
Pour in the canned diced tomatoes, including their juices, and stir well.
Lower the heat and add the coconut milk. Stir everything well, ensuring the vegetables are submerged in the liquid.
Season with salt and black pepper, then cover the pot with a lid and let it simmer gently for 25-30 minutes, or until the potatoes and eggplant are tender.
Stir in the fresh lemon juice, check seasoning adjusting salt and pepper if necessary.
Remove from heat and garnish with fresh chopped cilantro before serving.
Serve hot over steamed rice or with naan bread.
Nutrition Facts
Calories |
1230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7107 mg | 309% | |
| Total Carbohydrate | 194.5 g | 71% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 57.4 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 4873 mg | 104% | |
*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.
