Soy-Free Delicious Aubergine Curry

Indulge in the comforting warmth of this Soy-Free Delicious Aubergine Curry, a vibrant dish that’s both wholesome and full of aromatic flavors. Perfect for those avoiding soy, this plant-based recipe combines tender, golden-brown aubergines (eggplants) with a creamy coconut milk sauce infused with a harmonious blend of fragrant spices like cumin, turmeric, and garam masala. Fresh ginger and garlic add a punch of flavor, while a touch of lemon juice brings a bright, tangy finish. Ready in under an hour, this curry is a satisfying weeknight dinner that pairs beautifully with fluffy steamed rice or warm flatbreads. Whether you're vegan, gluten-free, or just crave a hearty meat-free option, this delightful curry is sure to become a household favorite!

Nutriscore Rating: 79/100

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 garlic cloves
• 1 inch piece fresh ginger
• 400 grams canned chopped tomatoes
• 400 ml coconut milk
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 1 teaspoon garam masala
• 0.5 teaspoon red chili powder
• 1 teaspoon salt
• 2 tablespoons fresh coriander (cilantro) leaves
• 1 tablespoon lemon juice

Directions

Step 1

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

Step 2

2. Heat the olive oil in a large pan over medium heat. Once the oil is hot, add the cubed aubergines and sauté them until they are golden brown and slightly softened, about 5-7 minutes. Remove the aubergines from the pan and set aside.

Step 3

3. In the same pan, add a little more oil if necessary, and add the finely chopped onion. Sauté until the onion turns translucent.

Step 4

4. Mince the garlic cloves and grate the ginger, then add them to the onion. Cook for about 1-2 minutes until fragrant.

Step 5

5. Add the ground cumin, ground coriander, turmeric powder, garam masala, and red chili powder to the pan. Stir continuously for about 30 seconds to toast the spices.

Step 6

6. Pour in the canned chopped tomatoes and stir everything together. Let it simmer for 5 minutes, allowing the tomatoes to break down slightly.

Step 7

7. Stir in the coconut milk and season with salt. Let the mixture simmer gently for another 5 minutes.

Step 8

8. Return the sautéed aubergines to the pan, making sure they are well coated with the sauce. Cover and let the curry simmer on low heat for about 15 minutes, allowing the aubergines to cook through and absorb the flavors.

Step 9

9. Once the aubergines are tender, taste and adjust the seasoning if necessary. Remove the pan from the heat, then stir in the lemon juice.

Step 10

10. Garnish the curry with freshly chopped coriander leaves before serving.

Step 11

11. Serve hot with steamed rice or your choice of flatbread.

Nutrition Facts

Serving size	(1682.2g)

Amount per serving	% Daily Value*
Calories	772.9

Total Fat 32.7g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2954.7mg	0%
Total Carbohydrate 120.3g	0%
Dietary Fiber 28.5g	0%
Total Sugars 71.0g
Protein 14.3g	0%

Vitamin D 0IU	0%
Calcium 264.9mg	0%
Iron 9.2mg	0%
Potassium 3010.7mg	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: 35.3%

Protein: 6.9%

Carbs: 57.8%