Print Recipe
5 from 1 vote

Vegan Indian Eggplant Curry Recipe

While North Indian cooking is known to use yogurt to thicken their sauces, I am not a fan of yogurt, so I wanted to do a vegan version of a thick curry sauce and used Coconut milk instead, which gave it a really nice smooth consistency while also making it dairy-free!
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Main Course
Cuisine: Indian
Keyword: Eggplant Curry Recipe, Vegan Indian food, Vegan recipe, Vegetarian Eggplant Curry Recipe, Vegetarian recipe
Servings: 4 people

Ingredients

Mains

  • 1 large eggplant
  • 1/2 a golden onion
  • 1/4 c of olive oil
  • 1/4 c of grapeseed oil
  • 2 cups of basmati rice
  • 1/3 cup of water
  • 1/2 large can of pureed tomatoes
  • 2/3 can of coconut milk
  • 1 can of kidney beans

Spices

  • 2 tsp of sea salt
  • 2 tsp of pepper
  • 1 tsp of chili powder
  • 1 tsp of turmeric
  • 1 tsp of red pepper
  • 2 tsp of smoked paprika
  • 1 tsp of curry powder
  • 2 tsp of cumin
  • 1 tsp of coriander
  • 1 tsp garam masala
  • 3 cloves of minced garlic
  • 1 tbsp of minced ginger
  • 2 handfuls of fresh cilantro

Instructions

  • 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 saucepan, heat the grapeseed oil over medium high heat. 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.
  • Stir in all of the spices: chili powder, turmeric, red pepper, smoked paprika, curry powder, 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!

Notes

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