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A white bowl filled with eggplant lentil curry and white rice.

Eggplant Lentil Curry Recipe

This eggplant lentil curry comes together in around 30 minutes and it will be your new favorite weeknight dinner! It's hearty, comforting and packed with flavor and plant-based protein.
5 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Indian-Inspired
Servings 4
Calories 387 kcal


  • Stovetop


  • 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) red lentils, rinsed
  • 2 medium eggplants, chopped into 1-inch cubes
  • 1 14.5oz can (400-430g) diced tomatoes
  • 113.5oz can (400ml) light coconut milk
  • 3 cups (700ml) vegetable broth or water
  • 1 teaspoon salt
  • ¼ teaspoon freshly cracked black pepper

For serving (optional)

  • Juice of ½ lime
  • Chopped cilantro


  • To a medium pot, heat oil over medium heat. Once hot, add onion and cook for 3-4 minutes until lightly golden.
  • 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.
  • 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.
  • 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!


Storage Instructions
Fridge: Let your leftovers cool to room temperature. Then, transfer to a container and cover 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 with a lid. Freeze for 3 months. Let thaw in the fridge overnight before serving.
To reheat
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 information is a rough estimate calculated without optional ingredients, and with olive oil.
Keyword curry, eggplants, lentils, quick