Eggplant & Lentil Curry

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I was never an eggplant fan…but things change. This is THE BEST curry I’ve ever made. And it is really healthy and simple. Woot! Woot!

Here are a few reasons it is so amazing:

  • Oil-free
  • Gluten-free
  • Plant-based
  • Full of fiber and nutrients
  • Loaded with flavor
  • Ready in 30 minutes

As with all Indian food, the spices are key. In my opinion, curry powder is a simple way to make a delicious curry. Adding smoked paprika and cumin raises the flavor from good to awesome. 

Tip! Use a small grater, like this one, for turmeric, ginger, and garlic. This saves so much time that you might waste by mincing with a knife! I also keep my turmeric and ginger roots in a sealed bag in the freezer so it lasts a super long time. 

I love this eggplant and lentil curry because it is so easy. All you need to do is cook the lentils, saute the veggies, add them together, and mix in the seasonings. And the result is delicious!

Adding the greens is optional, but you should do it anyways. It makes the curry prettier and you healthier. You won’t be able to taste them anyways =] 

Before you get started, I should warn you that when you are cooking this curry, your house will smell amazing and all your neighbors will be jealous. Now let’s get to the recipe for this mouthwatering and satisfying vegan eggplant curry! 

Eggplant & Lentil Curry Recipe

  • Prep Time5 min
  • Cook Time25 min
  • Total Time30 min
  • Yield4 Servings
  • Energy350 cal


  • 1/2 cup red lentils
  • 1/2 cup green lentils
  • 1 1/2 cups water
  • 1 medium eggplant, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced or grated
  • 1 cup canned coconut milk
  • 1 1/2 tsp curry powder
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp fresh grated turmeric
  • 1/2 tsp fresh grated ginger
  • 1/2 tsp sea salt
  • 1/8 tsp pepper
  • 4 cups chopped greens (like chard, kale, or spinach)



In a small pot, bring the lentils and water to a boil. Reduce heat, and simmer for 15 minutes or until lentils are tender. 


Saute the eggplant, onion, and garlic in a large pot on medium heat for 5 minutes. Add a bit of water and stir frequently to prevent sticking.


In a bowl, whisk together the coconut milk and all the spices and seasonings. Add to the eggplant mixture in the pot, mix well and simmer for 5 minutes. 


Add the chopped greens and cook until greens have softened, about 2-3 minutes. 


Serve with rice or vegan Naan. 

  • 4 servings per container
  • Amount per serving
  • Calories350
  • % Daily Value*
  • Total Fat13 g16.67%
  • Sodium300 mg13.04%
  • Total Carbohydrate47 g17.09%
  • Protein16 g32%
  • Calcium81 mg6.23%
  • Iron7.2 mg40%
  • Potassium1000 mg21.28%
  • Zinc2.5 mg22.73%

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