Soy-Free Brinjal Curry

Discover the rich and comforting flavors of this Soy-Free Brinjal Curry, a delightful twist on classic brinjal (eggplant) dishes that’s perfect for those avoiding soy products. This wholesome recipe combines tender chunks of brinjal simmered in a creamy coconut milk base, infused with an aromatic medley of spices like cumin, turmeric, and coriander. Sautéed onions, garlic, and ginger provide a robust foundation, while ripe tomatoes add a subtle tang. Finished with a garnish of fresh coriander leaves, this curry is as visually appealing as it is delicious. Ready in just 45 minutes, it pairs wonderfully with steamed rice or soft flatbreads, making it a satisfying and easy vegan dinner option. Experience the richness of Indian-inspired cuisine with this soy-free, plant-based delight!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 grams Brinjal (Eggplant)
• 400 ml Coconut milk
• 2 medium-sized Tomatoes
• 1 large Onion
• 4 cloves Garlic cloves
• 1 inch piece Ginger
• 2 tablespoons Coconut oil
• 1 teaspoon Cumin seeds
• 1 teaspoon Mustard seeds
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 1.5 teaspoons Salt
• 100 ml Water
• 2 tablespoons Coriander leaves (cilantro)

Directions

Step 1

Wash the brinjals thoroughly, and cube them into approximately 1-inch pieces. Set aside.

Step 2

Chop the onion, tomatoes, and mince the garlic and ginger.

Step 3

Heat the coconut oil in a deep pan over medium heat. Add the cumin seeds and mustard seeds, and allow them to splutter for about 30 seconds.

Step 4

Add the chopped onions to the pan and sauté them until they turn golden brown.

Step 5

Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.

Step 6

Add the chopped tomatoes to the pan, and cook until they become soft and mushy.

Step 7

Mix in the turmeric powder, red chili powder, coriander powder, and salt. Stir well to incorporate the spices with the tomato mixture.

Step 8

Add the cubed brinjal pieces to the pan, coating them evenly with the spice mixture.

Step 9

Pour in the coconut milk and water, stirring to combine everything. Bring the curry to a gentle simmer.

Step 10

Cover the pan with a lid and let it cook for about 20 minutes, or until the brinjals are tender and cooked through, stirring occasionally.

Step 11

Once the brinjals are cooked, adjust seasoning if necessary. Garnish with freshly chopped coriander leaves.

Step 12

Serve hot with rice or flatbreads of your choice.

Nutrition Facts

Serving size	(1423.0g)

Amount per serving	% Daily Value*
Calories	703.1

Total Fat 33.1g	0%
Saturated Fat 23.9g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 3646.6mg	0%
Total Carbohydrate 101.2g	0%
Dietary Fiber 21.0g	0%
Total Sugars 58.6g
Protein 11.8g	0%

Vitamin D 0IU	0%
Calcium 217.4mg	0%
Iron 6.3mg	0%
Potassium 2448.6mg	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: 39.7%

Protein: 6.3%

Carbs: 54.0%