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Only vegan ingredients are needed for this easy curry recipe.

Eggplant Curry

  • Author: Contentedness Cooking
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Lunch, Dinner
  • Method: One Pot
  • Cuisine: Vegan, Indian, Vegetarian

Description

This Eggplant Curry is made in one pot, amazing for your under 30 minutes meals, full of flavors and naturally vegan. You don’t need more than eggplant, bell pepper, onions, coconut milk, and yellow curry paste to have an amazing meatless lunch or dinner for the whole family.


Ingredients

  • 2 medium eggplants, cubed
  • 5 cloves garlic, minced
  • 4 Tbs yellow curry paste
  • 1 14 oz can coconut milk
  • 1 cup onions, chopped
  • 1 cup bell pepper, chopped
Optional:
  • 2 tsp cumin
  • 1 tsp smoked paprika

Instructions

  1. Start with heating a bit of oil or vegetable broth. Then add onions, garlic, bell pepper, and eggplant, and fry for around 2 minutes.
  2. Now it is time to give the coconut milk and yellow curry paste into the mix, and season with salt and pepper (also the optional smoked paprika and cumin).
  3. Finally put a lid on the pot, stir occasionally and cook for around 15 minutes. Eggplant should be done, but not mushy at this point. Serve in bowls or over rice on plates.

Nutrition

  • Serving Size: 2 cups
  • Calories: 347
  • Sugar: 14.7 g
  • Sodium: 25 mg
  • Fat: 26.1 g
  • Saturated Fat: 22.6 g
  • Unsaturated Fat: 0.2 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 11.7 g
  • Protein: 6.5 g
  • Cholesterol: 0 g