Low Sodium Brinjal Curry

Discover the vibrant flavors of this Low Sodium Brinjal Curry, a heart-healthy twist on a classic Indian dish! Packed with tender brinjals (eggplants) simmered in a fragrant medley of garlic, ginger, tomatoes, and warming spices like cumin, coriander, and garam masala, this recipe delivers bold taste without the extra salt. A splash of fresh lemon juice adds a bright, zesty finish, while low sodium vegetable broth keeps the dish light and flavorful. Perfect for those watching their sodium intake, this curry pairs beautifully with rice, naan, or quinoa for a wholesome, satisfying meal. Ready in just 45 minutes, it’s an easy and delicious way to enjoy a nutrient-rich, low-sodium lifestyle.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Brinjal (eggplant)
• 1 medium, finely chopped Onion
• 2 medium, finely chopped Tomato
• 3 cloves, minced Garlic
• 1 inch, grated Ginger
• 1 finely chopped Green chili
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 2 tablespoons Olive oil
• 2 tablespoons, chopped Fresh coriander leaves
• 1 cup Low sodium vegetable broth
• 1 tablespoon Lemon juice

Directions

Step 1

Wash and cube the brinjals into bite-sized pieces. Put them in a bowl of water to prevent browning.

Step 2

Heat olive oil in a pan over medium heat. Add chopped onions and sauté until they turn translucent.

Step 3

Add minced garlic, grated ginger, and chopped green chili to the pan. Stir-fry for about 2 minutes until fragrant.

Step 4

Mix in the chopped tomatoes and cook until they soften and the oil begins to separate from the mixture.

Step 5

Add coriander powder, cumin powder, turmeric powder, red chili powder, and garam masala. Stir well to ensure the spices coat the onions and tomatoes evenly.

Step 6

Drain the brinjal cubes and add them to the pan. Mix well to coat the brinjals with the spice mixture.

Step 7

Add the low sodium vegetable broth to the pan. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pan and let it cook for 10-15 minutes, or until the brinjals are tender.

Step 8

Stir the curry occasionally, ensuring it doesn't stick to the bottom of the pan. Adjust the thickness by allowing it to simmer uncovered if it's too watery.

Step 9

Once the brinjals are cooked to your desired tenderness, stir in the lemon juice. Taste and adjust any seasoning if necessary.

Step 10

Garnish with chopped fresh coriander leaves before serving.

Step 11

Serve the brinjal curry hot with low-sodium naan, rice, or quinoa.

Nutrition Facts

Serving size	(1226.1g)

Amount per serving	% Daily Value*
Calories	614.7

Total Fat 31.2g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 2520.2mg	0%
Total Carbohydrate 82.0g	0%
Dietary Fiber 22.5g	0%
Total Sugars 47.4g
Protein 12.8g	0%

Vitamin D 0IU	0%
Calcium 188.5mg	0%
Iron 7.1mg	0%
Potassium 2325.7mg	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: 42.5%

Protein: 7.8%

Carbs: 49.7%