This eggplant lentil curry comes together in around 30 minutes and will be your new favorite weeknight dinner! It's hearty, comforting, and packed with flavor and plant-based protein.
This recipe is inspired by one of my favorite Indian dishes - Baingan Bharta, directly translated to eggplant mash. It's exactly what it sounds like - mashed eggplant that has been grilled or charred, giving it a smoky and umami flavor.
This dish is its weeknight version with the addition of red lentils which provide plenty of protein, fiber, iron, magnesium, potassium, and zinc.
Imagine this: saucy tomato lentils, cooked in coconut milk and Indian spices, with bites of chewy eggplant pieces.
It's hearty and satisfying and is made with good-for-you ingredients. The best part is that it's vegan, gluten-free, and dairy-free, so everyone can enjoy it!
For more curry recipes, check out my rich curry without coconut milk and garam masala curry.
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Ingredients & Substitutions
- Lentils: I use split red lentils as they cook super fast, however, any type of lentils can work in this curry. Just make sure to adjust the cooking time appropriately.
- Coconut milk: Make sure to use light coconut milk, because you'll need a whole can. Full-fat coconut milk can also work, but will give a much richer curry.
- Eggplant: You'll need 2 medium eggplants, no need to peel them. You can substitute them with other vegetables - sweet potatoes, zucchini, red bell pepper, etc. Again, adjust the cooking time accordingly, different veggies have different cooking times!
- Onion and garlic: These are essential aromatics that any curry can't go without.
- Green chilies and red pepper flakes: If you don't like spicy food, you can omit these two. Otherwise, they're a must!
- Tomatoes: It's best to use chopped canned tomatoes, as they don't require that much cooking.
- Spices: You'll need ground cumin, coriander, cinnamon, salt, and black pepper.
- Olive oil: For sauteeing the aromatics and toasting the spices. For an oil-free version, use water or vegetable broth instead.
- Vegetable broth: I make homemade broth from veggie scraps, but store-bought can also work.
See the recipe card below for exact measurements.
How To Make Eggplant Lentil Curry
Start by cooking the aromatics. In a large Dutch oven, heat the olive oil and add the white onion. Cook for 3-4 minutes, stirring occasionally.
Then, add the chopped green chilies, minced garlic, and spices. Cook for 2-3 minutes until fragrant. This will give a real boost of flavor, as the spices release their aroma from the heat.
Then, add red lentils, chopped eggplants, canned tomatoes, coconut milk, salt, black pepper, and vegetable broth. Bring to a boil.
Cover and let simmer for 30 minutes or until the lentils are soft.
Be sure to stir occasionally, to prevent burning. At this point, you can taste and adjust the flavor if needed. Maybe add more salt or black pepper to taste if needed.
We love to add a squeeze of lime juice and some fresh cilantro at the end, it really brightens up this curry but is optional.
👩🏼🍳 Petra's Tips
- Toast the spices before adding the liquid. Whenever I'm making an Indian-inspired curry, I always saute the spices before adding the vegetable broth. This unlocks their flavor and takes this dish up a notch.
- Add more vegetables like spinach, kale, carrots, cauliflower, etc. This curry is great because you can easily sneak in any greens and it will be delicious.
- If you want more of a saucy curry, add more liquid. This recipe makes for a thicker curry, but you can always thin it out by adding 1-2 cups of vegetable broth or water.
- To take this dish to the next level, fry your eggplant separately and stir it just before serving. I didn't do it here to save time and effort, but if you have 15 minutes to spare I highly recommend it.
FAQs
Nope! You don't need to soak your lentils to make this recipe. However, soaking cuts back on cooking time. So if you need to make it even faster, you can soak them for 2 hours in advance, then drain and rinse.
Red lentils are the best because they cook the fastest. If you want to use other types of lentils like green or brown, be sure to soak them for at least 2 hours before using to give them a head start.
Yes! Let leftovers cool to room temperature then transfer them to a freezer-safe container. Freeze for 3 months. Thaw overnight in the fridge before reheating.
If you're not vegan, you can substitute it with heavy cream and it will taste almost the same. If you're looking for a plant-based alternative, try substituting it with 1 cup of cashew cream or another full-fat milk of your choice.
Serving Suggestions
We love to pair this eggplant lentil curry with coconut basmati rice, or cooked faro or quinoa for more fiber.
Another favorite of mine is serving it alongside fluffy vegan naan to scoop all of that delicious sauce. Or if you're feeling extra, serve it with some curried mashed potatoes on the side.
An untraditional but delicious option is serving it alongside vegan flour tortillas or homemade garlic bread (shhh, don't tell the Indians).
Feel free to top it with vegan yogurt or sour cream for some tang and freshness.
Storage & Reheating
Let your leftovers cool to room temperature. Then, transfer them to an airtight container and cover it with a lid. Store in the fridge for up to 5 days.
- Stovetop: Add curry to a small pot with a splash of water. Heat over medium heat, stirring occasionally, for 5 minutes or until warmed through.
- Microwave: Add curry to a microwave-safe bowl and heat for 1-2 minutes or until warmed through.
More Easy Vegan Dinner Recipes
📖 Recipe
Eggplant Lentil Curry Recipe
Ingredients
- 1 tablespoon olive oil (or any neutral oil)
- 1 medium white onion, diced
- 2 medium green chilies, diced
- 3 garlic cloves, minced
- 2 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ¼ tsp red pepper flakes (optional)
- 1 cup (180-190g) split red lentils rinsed
- 2 medium eggplants, chopped into 1-inch cubes
- 1 (14.5oz) can (400-430g) diced tomatoes
- 1 (13.5oz) can (400ml) light coconut milk
- 3 cups (700ml) vegetable broth or water
- ½ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
For serving (optional)
- Juice of ½ lime
- Chopped cilantro
Instructions
- To a medium pot, heat oil over medium heat. Once hot, add onion and cook for 3-4 minutes until lightly golden.1 tablespoon olive oil, 1 medium white onion, diced
- Add green chilies, garlic, and the spices - cumin, coriander, cinnamon, and red pepper flakes (optional). Stir and fry for 2-3 minutes or until fragrant.2 medium green chilies, diced, 3 garlic cloves, minced, 2 teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon ground cinnamon, ¼ teaspoon red pepper flakes
- Add lentils, canned tomatoes, eggplants, coconut milk, vegetable broth, salt, and black pepper. Stir and bring to a boil. Simmer for 25-30 minutes with a lid on, stirring occasionally to prevent burning.1 cup (180-190g) split red lentils, 2 medium eggplants, chopped into 1-inch cubes, 1 (14.5oz) can (400-430g) diced tomatoes, 1 (13.5oz) can (400ml) light coconut milk, 3 cups (700ml) vegetable broth, ½ teaspoon salt, ¼ teaspoon freshly cracked black pepper
- Remove from the heat. Taste to see if the lentils are cooked trough, and add more salt or black pepper if needed.
- To finish, add lime juice and cilantro and stir (both optional). Serve right away!Chopped cilantro, Juice of ½ lime
Notes
- Fridge: Let your leftovers cool to room temperature. Then, transfer to a container and cover it with a lid. Save in the fridge for up to 5 days.
- Freezer: Let your leftovers cool to room temperature. Then, transfer to a container and cover it with a lid. Freeze for 3 months. Let thaw in the fridge overnight before serving.
- Stovetop: Add curry to a small pot with a splash of water. Heat over medium heat, stirring occasionally, for 5 minutes or until warmed through.
- Microwave: Add curry to a microwave-safe bowl and heat for 1-2 minutes or until warmed through.
Nutrition
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
Carry says
Amazing!
Boris says
This curry was absolutely delicious!
Petranka says
It's truly amazing!