Dairy-Free Delicious Aubergine Curry

Creamy, comforting, and completely dairy-free, this Delicious Aubergine Curry is a plant-based masterpiece that will transform your weeknight dinners. Featuring tender chunks of aubergine (eggplant) simmered in a luscious coconut milk and spiced tomato sauce, this dish packs bold flavors from fragrant spices like garam masala, coriander, and turmeric. Perfectly balanced with the creamy richness of coconut milk and the zesty freshness of cilantro, it’s a vegan-friendly curry that’s as wholesome as it is satisfying. Ready in under an hour, this one-pot wonder is ideal served with fluffy basmati rice or warm naan bread, making it a perfect option for an easy, flavorful meal that’s free of dairy but full of vibrant taste. Whether you're vegan, dairy-free, or simply love globally inspired cuisine, this aubergine curry promises to become a household favorite.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 medium aubergine (eggplant)
• 3 tablespoons coconut oil
• 1 large onion
• 4 pieces garlic cloves
• 1 inch piece ginger
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 0.5 teaspoon red chili powder
• 1 400g can canned diced tomatoes
• 1 400ml can coconut milk
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup fresh cilantro leaves

Directions

Step 1

Start by washing and drying the aubergines. Cut them into 1-inch cubes and set aside.

Step 2

Peel and finely chop the onion. Mince the garlic cloves and ginger.

Step 3

Heat the coconut oil in a large pan over medium heat.

Step 4

Add the chopped onions to the pan and sauté for about 5 minutes until they are translucent.

Step 5

Stir in the minced garlic and ginger, cooking for an additional 2 minutes until fragrant.

Step 6

Add the coriander powder, cumin powder, turmeric powder, garam masala, and red chili powder to the pan. Stir well to combine and cook for another minute.

Step 7

Mix in the canned diced tomatoes, cooking for about 5 minutes until the tomatoes break down and integrate with the spices.

Step 8

Add the cubed aubergine to the pan, stirring to coat the pieces well with the tomato mixture. Cook for about 5 minutes.

Step 9

Pour the coconut milk into the pan, stirring to combine all ingredients. Bring the mixture to a gentle simmer.

Step 10

Add salt and black pepper to taste. Cover the pan and let the curry simmer for about 20 minutes, or until the aubergine is tender and cooked through.

Step 11

Once cooked, uncover the pan and let it stand for 5 minutes to thicken slightly.

Step 12

Garnish the curry with freshly chopped cilantro leaves before serving.

Step 13

Serve hot with a side of rice or naan, as desired.

Nutrition Facts

Serving size	(1906.0g)

Amount per serving	% Daily Value*
Calories	1039.3

Total Fat 59.6g	0%
Saturated Fat 38.3g	0%
Polyunsaturated Fat 4.1g
Cholesterol 8mg	0%
Sodium 3006.7mg	0%
Total Carbohydrate 125.8g	0%
Dietary Fiber 36.8g	0%
Total Sugars 74.0g
Protein 17.1g	0%

Vitamin D 0IU	0%
Calcium 394.2mg	0%
Iron 11.7mg	0%
Potassium 3662.0mg	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: 48.4%

Protein: 6.2%

Carbs: 45.4%