Vegan Indian Eggplant Curry
Dinner, Eggplant, Favorites, Recipes

Vegan Indian Eggplant Curry Recipe

Difficulty Easy 12 comments


I can eat this vegan Indian eggplant curry recipe when it’s cold AND hot outside. While Indian food has the reputation of being challenging to cook, it’s all about having the necessary spices on hand! I have always found cooking with spices a very intuitive process, which lends itself really well to Indian cooking. Having a Stainless Steel Spice Set is really convenient when you’re cooking Indian food! The essential spices I use are: Hungarian Paprika, Smoked Spanish Paprika, Garam Masala, Turmeric, Cumin, and salt.

I would use less spice if you don’t eat spicy food. I usually add more spice than what the recipe calls for.

If you try one of my recipes, I would love if you could tag it on Instagram or FB @chivegfood!

Vegan Indian Eggplant Curry Recipe

Vegan Indian Eggplant Curry Recipe

Cozy up with this flavorful, vegan Indian eggplant curry! It’s hearty, full of flavors, and free of animal products.

Recipe by ChiVeg
5 from 2 votes
Course: Dinner, Eggplant, Favorites, RecipesCuisine: IndianDifficulty: Medium


Prep time


Cooking time




  • Mains
  • 1 eggplant (cubed)

  • 1/2 golden onion (diced)

  • 3 cloves garlic (minced)

  • 1 tbsp ginger (minced)

  • 1 Serrano or chili pepper (optional, diced (keep the seeds) for spice)

  • 2 handfuls fresh cilantro (loosely chopped)

  • 1/2 c olive oil

  • 2 cups basmati rice

  • 1/3 cup water

  • 2/3 can can of pureed tomatoes

  • 2/3 can coconut milk

  • 1 can kidney beans

  • Spices
  • 1 tsp sea salt

  • 1 tsp pepper

  • 1 tsp chili powder

  • 1 tsp turmeric

  • 1 tsp red pepper

  • 1 tsp smoked paprika

  • 1 tsp cumin

  • coriander

  • 1 tsp garam masala


  • Preheat oven to 400 degrees
  • Chop the eggplant horizontally into cubes
  • Put the eggplant on the baking sheet, drizzle with olive oil, and add half of the amount of salt/pepper.
  • Bake for 25 minutes, turn halfway through, and bake until golden brown.
  • In a large pan over medium high heat, add the rest of the olive oil. Add onions, stir for one minute, and then lower the heat to medium-low/low for about 8 minutes, stirring occasionally until the onions are golden brown. Then add the optional serrano pepper and sauté for 2 more minutes.
  • Stir in all of the spices: chili powder, turmeric, red pepper, smoked paprika, cumin, coriander, garam masala and cook until fragrant, which is about 1 minute.
  • Then stir in the garlic and ginger for about 2 more minutes.
  • Add the tomato puree, coconut milk, water, roasted eggplant, and optional kidney beans.
  • Stir in everything together and bring to a rolling simmer, lower the heat, simmer, and cover for about 25 minutes for the sauce/flavors to blend and for the sauce to thicken.
  • Drizzle the cilantro on top and serve with basmati rice!


  • I like to add more spices than what I indicated in the recipe but everyone has different tastebuds! 
  • The kidney beans are optional, but I love the texture.
  • If the sauce is too thick, you can put a bit of water in there to thin it out a bit.
  • If the sauce is too thin, add more coconut milk but be sure to add more spices to balance out the flavors.

The vegan Indian eggplant curry is ready!
The vegan Indian eggplant curry is ready!
Served with Indian style zucchini simmered in tomatoes.

Hungry for more eggplant recipes? Check them out here!


  1. Made this last night and it was really good! I love the spices!

  2. This was super tasty!

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  4. lorraine shetler

    Awesome article.

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