Nut-Free Delicious Aubergine Curry

Dive into the rich and comforting flavors of this Nut-Free Delicious Aubergine Curry, a vibrant dish that’s perfect for weeknight dinners or indulgent vegetarian feasts. Loaded with tender cubes of sautéed aubergines (eggplants) and simmered in a creamy coconut milk-based sauce, this curry boasts a tantalizing blend of aromatic spices like cumin, turmeric, and garam masala. With no nuts in sight, it's an allergy-friendly option that doesn't compromise on flavor. Ready in under an hour, this curry pairs beautifully with fluffy steamed rice or warm flatbreads, making it a satisfying, gluten-free, and plant-based main course. Whether you're catering to dietary needs or simply looking for a wholesome, spice-packed meal, this recipe is a must-try!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 medium aubergines (eggplants)
• 2 tablespoons olive oil
• 1 large onion
• 3 pieces garlic cloves
• 1 inch piece ginger
• 1 teaspoon cumin seeds
• 2 teaspoons ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 0.5 teaspoon chili powder
• 1 400g can canned chopped tomatoes
• 1 400ml can coconut milk (full-fat)
• 1 teaspoon salt
• 2 tablespoons fresh coriander leaves
• 1 tablespoon lemon juice

Directions

Step 1

Begin by washing the aubergines and chopping them into 1-inch cubes.

Step 2

Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Step 3

Add the cubed aubergines to the skillet and sauté for about 8-10 minutes or until they start to soften and brown. Remove them from the skillet and set aside.

Step 4

Finely chop the onion and grate the garlic and ginger.

Step 5

In the same skillet, add a teaspoon of olive oil if needed, and then add the cumin seeds.

Step 6

Once the cumin seeds begin to sizzle, add the chopped onion and sauté until translucent, about 5 minutes.

Step 7

Add the grated garlic and ginger, and cook for another 2 minutes, stirring frequently to prevent burning.

Step 8

Stir in the ground coriander, turmeric powder, garam masala, and chili powder. Cook for 1 minute until the spices are fragrant.

Step 9

Add the canned chopped tomatoes, coconut milk, and salt to the skillet. Stir well to combine the ingredients.

Step 10

Return the sautéed aubergines to the skillet, mixing them into the curry base.

Step 11

Reduce the heat to low and cover the skillet. Simmer the curry for about 20 minutes, or until the aubergines are tender and the sauce has thickened.

Step 12

Finish the dish by stirring in fresh lemon juice.

Step 13

Serve hot, garnished with fresh coriander leaves, alongside steamed rice or warm flatbreads.

Nutrition Facts

Serving size	(1285.7g)

Amount per serving	% Daily Value*
Calories	646.6

Total Fat 32.6g	0%
Saturated Fat 5.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2911.9mg	0%
Total Carbohydrate 88.2g	0%
Dietary Fiber 29.8g	0%
Total Sugars 42.9g
Protein 14.7g	0%

Vitamin D 0IU	0%
Calcium 260.4mg	0%
Iron 10.7mg	0%
Potassium 2695.3mg	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: 41.6%

Protein: 8.3%

Carbs: 50.0%