Vegan Eggplant Curry
“Curry” your family’s favor with my vegan Eggplant Curry! This spicy dish is flavorful and packed with veggies. Great for vegans, vegetarians, and omnivores!
How To Make Vegan Eggplant Curry
Heat a large pan to medium-high and add oil. Add in onions and eggplant and cook for about 2-5 minutes until the onions are translucent. Turn down the heat as necessary to avoid burning. Next add garlic, ginger, and curry powder to the pan. Cook, stirring frequently for about 1 minute. Next add the tomatoes and allow to simmer and thicken for 20 minutes. This allows all the veggies to cook down and the flavors to develop together. Season with salt, pepper, garam masala, and cilantro. If you are not vegan, you can top with some yogurt!
Eggplant is great to use in vegan dishes because of its meaty texture. It contains Vitamins C and K, Folate, Potassium, Manganese, and fiber. Vitamin C is an important nutrient for our immune system and Vitamin K helps our bodies heal fast. Folate is especially important for pregnant women and is needed for our tissues to grow and cells to work properly. Potassium is an electrolyte that helps build muscle and contributes to a healthy heart. Fiber is of course important for a healthy gut and to keep you feeling full. Eggplant provides all of these nutritional benefits for just 38 calories a cup!
Choosing an Eggplant
Look for an eggplant with a bright purple color. You want it to be firm, heavy for its size, and to not have any scars. Smaller, skinnier eggplants tend to have smaller seeds and are more tender. Do not buy an eggplant that has signs of spoilage such as brown or blue streaks or shriveled skin.
I love putting tomatoes in curry because they are delicious and super nutritious. Like Eggplant, tomatoes are also a great source of Vitamin C, potassium, folate and Vitamin K. They also contain an antioxidant, lycopene, which has been linked to a reduced risk of heart disease and cancer.
What is Curry Powder?
Curry Powder is usually a mixture of cumin, cardamom, coriander, turmeric, dry mustard, and a little bit of cayenne pepper. If you are feeling adventurous, you can play around with these spices and make your own curry powder for your Vegan Eggplant Curry!
What Else Could I Add To My Vegan Eggplant Curry?
Curry is such a versatile dish. To increase the protein content of this meal, you could add in some chickpeas or any other legume that you like. It would also be delicious to serve some toasted peanuts on top of the curry to add some additional flavor and crunch! You could serve your eggplant curry over rice or cauliflower rice. It is also an easy dish to hide some extra greens in. Feel free to toss in some spinach or kale at the end of cooking time and allow it to wilt for a few minutes. The greens will cook down and you will hardly notice they are in there! Let me know your favorite ways to enjoy your Vegan Eggplant Curry in the comments section below!
“Bulletin #4307, Vegetables and Fruits for Health: Eggplant.” The University of Maine Extension, Cooperative Extension Publications, https://extension.umaine.edu/publications/4307e/.
“Eggplants.” EatFresh, California Department of Social Services, https://eatfresh.org/discover-foods/eggplants.
- 1 tablespoon extra virgin olive oil
- 1 onions diced
- 1 eggplants cut into bite sized pieces
- 1 cloves garlic thinly sliced
- 1/2 tablespoon ginger minced
- 1 tablespoons curry powder
- 1 pounds tomatoes diced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon garam masala
- ¼ cup cilantro chopped
- 1/2 cup plain Greek yogurt optional garnish
In a large pan, heat to medium-high and add oil. Add onions and eggplant and cook ~3-5 minutes. Turn down heat as necessary to avoid burning.
Add garlic, ginger, and curry powder to pan. Cook, stirring frequently, ~1 minute.
Add tomatoes and allow to simmer and thicken ~20 minutes
Season with salt, pepper, garam masala, and cilantro. Serve with yogurt.