Vegan Eggplant and Potato Curry

Dive into the rich, comforting flavors of this Vegan Eggplant and Potato Curry, a plant-based delight that’s as satisfying as it is simple to prepare. This vibrant curry features tender chunks of eggplant and potatoes simmered in a luscious coconut milk and tomato-based sauce, infused with the warm spices of curry powder, turmeric, cumin, and mustard seeds. The addition of fresh ginger, garlic, and a pop of tangy lemon juice elevates the dish with layers of bold, aromatic flavor. Ready in just an hour, this curry is perfect for weeknight dinners or meal prepping, and pairs beautifully with fluffy steamed rice or warm naan bread. Garnished with a sprinkle of fresh cilantro, it's a hearty, wholesome dish that’s naturally vegan, gluten-free, and irresistibly satisfying.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 medium eggplant
• 3 medium potatoes
• 2 tablespoons coconut oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon turmeric powder
• 1 400g can canned diced tomatoes
• 1 400ml can coconut milk
• 0.5 cup fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon fresh lemon juice

Directions

Step 1

Begin by preparing the vegetables: dice the eggplant into 1-inch cubes and peel and cut the potatoes into the same size.

Step 2

Heat the coconut oil in a large pot over medium heat. Once hot, add the mustard seeds and cumin seeds, cooking until they start to pop, about 1 minute.

Step 3

Add the diced onion to the pot and sauté for about 5 minutes, or until it becomes translucent.

Step 4

Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.

Step 5

Add the curry powder and turmeric powder, stirring well to coat the onion mixture evenly.

Step 6

Add the diced eggplant and potatoes, stirring everything together to combine evenly with the spice mixture.

Step 7

Pour in the canned diced tomatoes, including their juices, and stir well.

Step 8

Lower the heat and add the coconut milk. Stir everything well, ensuring the vegetables are submerged in the liquid.

Step 9

Season with salt and black pepper, then cover the pot with a lid and let it simmer gently for 25-30 minutes, or until the potatoes and eggplant are tender.

Step 10

Stir in the fresh lemon juice, check seasoning adjusting salt and pepper if necessary.

Step 11

Remove from heat and garnish with fresh chopped cilantro before serving.

Step 12

Serve hot over steamed rice or with naan bread.

Nutrition Facts

Serving size	(1916.5g)

Amount per serving	% Daily Value*
Calories	1230.3

Total Fat 45.0g	0%
Saturated Fat 26.8g	0%
Polyunsaturated Fat 3.9g
Cholesterol 8mg	0%
Sodium 7106.9mg	0%
Total Carbohydrate 194.5g	0%
Dietary Fiber 32.4g	0%
Total Sugars 57.4g
Protein 23.8g	0%

Vitamin D 0IU	0%
Calcium 358.0mg	0%
Iron 23.5mg	0%
Potassium 4872.8mg	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: 31.7%

Protein: 7.4%

Carbs: 60.9%