Dairy-Free Eggplant and Potato Curry

Packed with bold spices and velvety coconut milk, this Dairy-Free Eggplant and Potato Curry is a delicious and wholesome meal that's perfect for plant-based diets. Tender cubes of eggplant and potatoes are infused with layers of flavor from cumin seeds, fresh ginger, and aromatic garam masala, creating a hearty, comforting dish that’s both satisfying and easy to make. Simmered to perfection in a rich, tomato-based curry sauce, this recipe is entirely dairy-free yet incredibly creamy, thanks to coconut milk. Ready in just about an hour, it’s an ideal choice for weeknight dinners or meal prep. Serve this vibrant curry with steamed rice, naan, or your favorite flatbread, and garnish with a sprinkle of fresh cilantro for an irresistible finishing touch.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium eggplant
• 3 medium potatoes
• 3 tablespoons vegetable oil
• 1 large onion
• 4 garlic cloves
• 1 tablespoon fresh ginger
• 1 teaspoon cumin seeds
• 2 teaspoons coriander powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 0.5 teaspoon cayenne pepper
• 14 ounces canned diced tomatoes
• 14 ounces coconut milk
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup cilantro

Directions

Step 1

Begin by preparing the vegetables. Dice the eggplant into 1-inch cubes and the potatoes into similar-sized cubes. Set aside.

Step 2

Finely dice the onion, mince the garlic, and grate the ginger.

Step 3

In a large pot or deep skillet, heat the vegetable oil over medium heat.

Step 4

Add the cumin seeds and sauté for about 30 seconds until they begin to sizzle.

Step 5

Add the diced onion to the pot and cook until translucent, approximately 5 minutes.

Step 6

Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.

Step 7

Add the coriander powder, ground turmeric, ground cumin, garam masala, and cayenne pepper to the pot, stirring well to coat the onion mixture.

Step 8

Pour in the canned diced tomatoes and cook for about 3-4 minutes, allowing the tomatoes to break down slightly.

Step 9

Add the diced eggplant and potatoes, stirring to combine with the spice mixture.

Step 10

Pour in the coconut milk, then season with salt and black pepper. Stir to combine well.

Step 11

Bring the mixture to a simmer, cover, and let cook for about 25 minutes or until the potatoes and eggplant are tender. Stir occasionally to prevent sticking and ensure even cooking.

Step 12

Taste and adjust seasonings if necessary.

Step 13

Once cooked, remove from heat and let the curry sit for a few minutes before serving.

Step 14

Garnish with chopped cilantro prior to serving.

Step 15

Serve the curry hot, paired with rice or bread of your choice.

Nutrition Facts

Serving size	(2596.8g)

Amount per serving	% Daily Value*
Calories	1621.8

Total Fat 57.6g	0%
Saturated Fat 9.7g	0%
Polyunsaturated Fat 29.3g
Cholesterol 7.9mg	0%
Sodium 4191.3mg	0%
Total Carbohydrate 266.7g	0%
Dietary Fiber 57.1g	0%
Total Sugars 91.0g
Protein 33.8g	0%

Vitamin D 0IU	0%
Calcium 486.7mg	0%
Iron 19.8mg	0%
Potassium 7272.1mg	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: 30.1%

Protein: 7.9%

Carbs: 62.0%