Dairy-Free Brinjal Curry

Savor the rich, aromatic flavors of Dairy-Free Brinjal Curry, a wholesome spin on a classic Indian dish that's bursting with vibrant spices and creamy coconut goodness. Perfect for plant-based eaters and those seeking dairy-free alternatives, this curry features tender brinjal (eggplant) simmered in a luscious coconut milk base infused with fragrant cumin seeds, garam masala, and curry powder. Its velvety texture is beautifully balanced by the tangy sweetness of tomatoes and a touch of heat from red chili powder. Ready in just 45 minutes, this gluten-free curry pairs wonderfully with steamed rice or warm flatbreads, making it an irresistible, must-try addition to your weeknight dinner rotation.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Brinjal (Eggplant)
• 2 tablespoons Coconut oil
• 1 large, finely chopped Onion
• 3 minced Garlic cloves
• 1 inch piece, minced Ginger
• 2 medium, finely chopped Tomatoes
• 400 milliliters Coconut milk
• 2 teaspoons Curry powder
• 1 teaspoon Garam masala
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Red chili powder
• 1 teaspoon (or to taste) Salt
• 2 tablespoons, chopped Fresh cilantro

Directions

Step 1

Wash the brinjal and cut it into medium-sized cubes.

Step 2

Heat coconut oil in a large pan over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until aromatic.

Step 3

Add the finely chopped onion and sauté until it turns golden brown, approximately 5-7 minutes.

Step 4

Stir in the minced garlic and ginger, cook for another minute until the raw smell disappears.

Step 5

Add chopped tomatoes and cook until they are soft and the oil starts to separate, about 4-5 minutes.

Step 6

Mix in the spices: curry powder, garam masala, turmeric powder, and red chili powder. Stir well to combine and cook for 1 minute.

Step 7

Add the cubed brinjal to the pan and stir to coat with the spices. Cook for 5 minutes, stirring occasionally.

Step 8

Pour in the coconut milk and add salt. Mix well, cover the pan, and let it simmer on low heat for 15 minutes, or until the brinjal is tender.

Step 9

Uncover the pan and check the consistency of the curry. If thicker consistency is preferred, cook for a few more minutes uncovered.

Step 10

Garnish with freshly chopped cilantro before serving.

Step 11

Serve hot with steamed rice or your choice of flatbread.

Nutrition Facts

Serving size	(1423.1g)

Amount per serving	% Daily Value*
Calories	711.2

Total Fat 32.2g	0%
Saturated Fat 23.9g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 3825.7mg	0%
Total Carbohydrate 105.4g	0%
Dietary Fiber 23.4g	0%
Total Sugars 61.8g
Protein 11.9g	0%

Vitamin D 0IU	0%
Calcium 209.6mg	0%
Iron 9.8mg	0%
Potassium 2659.4mg	0%

*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.

Source of Calories

Fat: 38.2%

Protein: 6.3%

Carbs: 55.5%