Eggplant Curry
A hearty and flavorful vegan eggplant curry simmered in a rich tomato and coconut milk sauce. Perfect for *easy weeknight dinners* and *healthy comfort food*, this dish is naturally gluten-free and packed with warming spices.
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Indian
Servings 4 people
Calories 220 kcal
Heat oil in a large skillet over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown, about 5 minutes.
Stir in minced garlic and grated ginger, cooking for 1–2 minutes until fragrant.
Add chopped tomatoes and cook until soft, about 5 minutes.
Mix in turmeric, cumin, coriander, and chili powder; cook for 1 minute.
Add cubed eggplants and stir to coat with spices.
Pour in coconut milk and water, season with salt, and bring to a simmer.
Cover and cook for 15–20 minutes, stirring occasionally, until eggplant is tender.
Uncover and simmer a few more minutes to thicken the curry.
Garnish with fresh cilantro and serve hot with rice or naan.
Serving: 1 people Calories: 220 kcal Carbohydrates: 18 g Protein: 3 g Fat: 15 g Saturated Fat: 9 g Sodium: 420 mg Fiber: 5 g Sugar: 6 g
Keyword Best Vegan Meal Prep, Budget-Friendly Recipes, Easy Weeknight Dinners, Healthy Comfort Food, healthy meal plans for two, High Protein Meals, low calorie high nutrition meals, Meal Prep Microwave Lunches, no prep healthy lunches, Quick Family Meals, Vegan low calorie meal plan