Whole30 Aloo Baingan (Potato and Eggplant Curry)

Transform your weeknight dinners with this vibrant Whole30 Aloo Baingan, a potato and eggplant curry that’s both wholesome and packed with flavor. Designed to fit into your Whole30 lifestyle, this plant-based dish features tender cubes of eggplant and potatoes simmered in a fragrant, spice-infused tomato sauce made with turmeric, cumin, coriander, and a hint of cayenne pepper for gentle heat. Coconut oil adds a subtle richness, while fresh ginger and garlic bring bold aromatics. This one-skillet meal is easy to prepare in under an hour and naturally gluten-free, dairy-free, and vegan. Perfectly balanced and satisfying, serve it with cauliflower rice or a crisp salad for a complete Whole30-compliant meal that doesn’t compromise on taste. Garnished with fresh cilantro, it’s a nourishing curry that will quickly become a household favorite!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 Medium Eggplants
• 3 Medium Potatoes
• 3 tablespoons Coconut Oil
• 1 large Onion
• 3 Garlic Cloves
• 1 inch piece Fresh Ginger
• 1 teaspoon Ground Turmeric
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Coriander
• 0.5 teaspoon Cayenne Pepper
• 1 14-ounce can Diced Tomatoes
• 1 cup Water
• 0.25 cup Fresh Cilantro Leaves
• 1 teaspoon Sea Salt
• 0.5 teaspoon Black Pepper

Directions

Step 1

Peel the potatoes and cut them into 1-inch cubes. Set aside.

Step 2

Cut the eggplants into 1-inch cubes. Sprinkle a little salt and let them sit for 15 minutes to remove excess moisture. Then, rinse and pat them dry.

Step 3

Chop the onion finely, mince the garlic cloves, and grate the ginger.

Step 4

Heat the coconut oil in a large skillet over medium heat.

Step 5

Add the chopped onion and sauté until golden brown, about 5-7 minutes.

Step 6

Add the minced garlic and grated ginger, sautéing for another minute until fragrant.

Step 7

Stir in the ground turmeric, cumin, coriander, and cayenne pepper. Cook for about 30 seconds to toast the spices.

Step 8

Add the potatoes and eggplant to the skillet, stirring to coat them with the spice mixture.

Step 9

Pour in the diced tomatoes and water, stirring well to combine.

Step 10

Season with sea salt and black pepper. Bring to a simmer.

Step 11

Cover the skillet and let the curry cook over low heat for about 25 minutes, or until the potatoes and eggplants are tender, stirring occasionally.

Step 12

Once done, garnish with fresh cilantro leaves.

Step 13

Serve hot. This curry pairs well with a fresh salad or cauliflower rice for a complete meal.

Nutrition Facts

Serving size	(1832.2g)

Amount per serving	% Daily Value*
Calories	1128.0

Total Fat 46.0g	0%
Saturated Fat 35.3g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 2860.3mg	0%
Total Carbohydrate 168.5g	0%
Dietary Fiber 32.9g	0%
Total Sugars 32.8g
Protein 23.4g	0%

Vitamin D 0IU	0%
Calcium 358.0mg	0%
Iron 13.5mg	0%
Potassium 4746.7mg	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: 35.0%

Protein: 7.9%

Carbs: 57.0%