Vegan Delicious Aubergine Curry

Dive into the comforting, aromatic world of this Vegan Delicious Aubergine Curry, a rich and flavorful plant-based dish that's perfect for weeknight dinners or special occasions. Tender aubergine (eggplant) cubes are sautéed until golden and then simmered in a luscious coconut milk sauce infused with warming spices like curry powder, cumin, coriander, and turmeric. A medley of hearty chickpeas and vibrant spinach adds texture and nutrients, while a hint of lemon juice and fresh coriander (cilantro) brightens the dish. With a short prep time of just 15 minutes and customizable serving options like fluffy rice or warm naan, this gluten-free, dairy-free curry is as easy as it is irresistible. Whether you're a curry enthusiast or exploring vegan recipes, this one-pot wonder will be a hit on your table.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 medium aubergines (eggplants)
• 2 tablespoons coconut oil
• 1 large, finely chopped onion
• 4 cloves, minced garlic
• 1 inch, grated fresh ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 can (400ml) coconut milk
• 1 can (400g) chopped tomatoes
• 1 can (400g), drained and rinsed chickpeas
• 2 cups fresh spinach
• 1 teaspoon, or to taste salt
• 0.5 teaspoon black pepper
• 2 tablespoons, chopped fresh coriander (cilantro) leaves
• 1 tablespoon lemon juice

Directions

Step 1

Start by preparing the aubergines: cut them into bite-sized cubes.

Step 2

Heat 1 tablespoon of coconut oil in a large pan over medium heat.

Step 3

Add the aubergine cubes and cook until they are golden and softened, about 10 minutes, stirring occasionally. Remove from the pan and set aside.

Step 4

In the same pan, add the remaining 1 tablespoon of coconut oil. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 5

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

Step 6

Add the curry powder, ground cumin, ground coriander, and turmeric. Stir well to combine and cook for another minute.

Step 7

Pour in the coconut milk and chopped tomatoes, stirring to mix everything together.

Step 8

Return the cooked aubergine to the pan, along with the drained chickpeas. Stir to immerse the aubergines into the curry sauce.

Step 9

Bring the mixture to a simmer and cook for 15 minutes, allowing the flavors to meld together, stirring occasionally.

Step 10

Stir in fresh spinach, salt, and black pepper. Cook for an additional 3-5 minutes until the spinach is wilted.

Step 11

Adjust seasoning to taste with more salt or pepper if needed.

Step 12

Turn off the heat and add the lemon juice, stirring to combine.

Step 13

Garnish with fresh coriander leaves before serving.

Step 14

Serve hot with rice, naan, or your favorite grain.

Nutrition Facts

Serving size	(2151.8g)

Amount per serving	% Daily Value*
Calories	1445.8

Total Fat 42.1g	0%
Saturated Fat 25.0g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 4589.7mg	0%
Total Carbohydrate 233.9g	0%
Dietary Fiber 61.4g	0%
Total Sugars 91.3g
Protein 52.0g	0%

Vitamin D 0IU	0%
Calcium 494.4mg	0%
Iron 24.9mg	0%
Potassium 4657.1mg	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: 24.9%

Protein: 13.7%

Carbs: 61.5%