A vegan curry that packs the goodness of aubergines and the texture of red lentils, this aubergine and red lentil curry is sure to satisfy the entire family. You can serve this super nutritious and tasty aubergine curry with rice or naan bread for a dinner that'll feel like a feast.
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If you're looking to expand your portfolio of vegan curry recipes, this aubergine (eggplant) curry with red lentils is something that you should definitely try.
The spices used to make it enhance the taste of the aubergines beautifully, and you can make it as spicy as you want by playing with the amount of crushed chili flakes you use.
I like this vegan aubergine curry a lot because it's super easy to make and it only requires some very simple ingredients.
I absolutely love a good red lentil curry recipe because of the texture the lentils lend to the dish.
Lentils are also great for spooning with delicious chunks of naan bread, so it's difficult to say no to them.
Ingredients you need for this curry
To make this vegan red lentil curry with aubergines, you need the following ingredients:
- Red lentils — the split kind of lentils is perfect for this recipe. Red lentils are high in protein, they're full of fiber and provide you with a good dose of iron, so this red lentil curry is not just delicious, it's also super good for you.
- Onion — I used regular brown onions for this curry, but it would work just as well with red onion if that's what you have at hand.
- Chopped tomatoes — don't substitute this for real tomatoes because you need all the juice that comes in tinned tomatoes.
- Aubergines — depending on how much you like aubergines, you'll need 2 or 3 medium ones. I like this curry to have lots of aubergine chunks, so I use 3 medium ones.
- Spices — you'll need ground turmeric, cumin seeds, ground coriander, ground cardamom, chilli flakes, garam masala and garlic.
- Coriander leaves — this is completely optional; I'm not a fan, but I know some people can't fathom a vegan curry without them, so you can add it if you like it.
How do you make it?
In a large pan, put the red lentils, onions, chopped tomatoes, and turmeric together with 400 ml (2 cups) water and bring to a boil. Turn the heat to low and simmer for 20-25 minutes until the lentils are cooked.
Toss the aubergine chunks with the olive oil and season with salt and ground black pepper. Fry the aubergines in a large frying pan with no additional oil until they are soft and slightly golden brown. Do it in two batches for uniform results.
Put all the cooked aubergine chunks back in the pan and add the garlic and all the spices, except for the garam masala. Cooks for 1 minute until fragrant.
Add the cooked aubergine chunks into the red lentil mix together with another 200 ml (1 cup) water and simmer for 15 minutes, stirring regularly. Add the garam masala and cook for another minute. Add the chopped coriander if using, and serve with naan bread or rice.
Tips for making the best vegan curry with aubergine
- If you'd like this curry to be hotter, double the amount of chilli flakes.
- To make it more watery, add 300 ml (1 ½ cup) of water at the end and only simmer for 10 minutes.
- You can drizzle over some coconut milk or vegan cream if you want the curry to be creamier.
- This recipe serves 2 as a main or 4 as a side. It goes very well with basmati rice, naan bread, or coriander poppadoms.
Can you freeze this aubergine and red lentil curry?
Yes, you can easily freeze this curry, which makes it ideal for batch cooking.
Leave it cool completely, then bag into individual freezer bags or well-sealed freezer-proof containers. The curry can be frozen for up to 2 months.
If you liked this aubergine curry recipe, why not dig into some of my other vegetarian recipes:
- Easy Vegetarian Swedish Meatballs
- Vegan Lentil Soup with Kale
- Savoury Muffins with Spinach, Sundried Tomatoes and Feta Cheese
- Palak Paneer Makhani
Looking for more delicious inspiration? 😄 Follow Skinny Spatula on Instagram, Facebook, and Pinterest!
Aubergine and Red Lentil Curry
Ingredients
- 150 g (¾ cup) red lentils
- 1 large onion, finely chopped
- 1 can (14 oz / 400 g) diced tomatoes
- 1 ½ teaspoon ground turmeric
- 2 medium aubergines, cut into 1-inch chunks
- 2 tablespoon olive oil
- 2 teaspoon cumin seeds
- 2 teaspoon ground coriander
- 1 teaspoon ground cardamom
- 5 cloves garlic, crushed
- ¼ teaspoon chilli flakes, optional
- 1 ½ teaspoon garam masala
- coriander leaves, optional
Instructions
- In a large pan, put the red lentils, onions, diced tomatoes and turmeric together with 400 ml (2 cups) water and bring to a boil. Turn the heat to low and simmer for 20-25 minutes until the lentils are cooked.
- Toss the aubergine chunks with the olive oil and season with salt and ground black pepper. Fry the aubergines in a large frying pan with no additional oil until they are soft and slightly golden brown. Do it in two batches for uniform results.2 medium aubergines2 tablespoon olive oil
- Put all the cooked aubergine chunks back in the pan and add the garlic and all the spices, except for the garam masala. Cooks for 1 minute until fragrant.2 teaspoon cumin seeds2 teaspoon ground coriander1 teaspoon ground cardamom5 cloves garlic¼ teaspoon chilli flakes
- Add the cooked aubergine chunks into the red lentil mix together with another 200 ml (1 cup) water and simmer for 15 minutes, stirring regularly. Add the garam masala and cook for another minute. Add the chopped coriander if using, and serve with naan bread or rice.1 ½ teaspoon garam masalacoriander leaves
Video
Notes
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Lesley says
Just wondering why you don’t fry off the onions first? Or have I interpreted wrong?
Alice says
Hi Lesley, I don't fry the onions for this one to save time but you can definitely do for more flavor.
Harvey Bloomfield says
This was just delicious!! It was so easy to follow and the curry actually tasted better than the restaurant ones, which never happens! I’m going to try your chicken saag recipe tonight. Thank you!
Pia says
great curry, love the combination of aubergine and red lentils
Andy says
Easy to make and really tasty.
Andy says
My other half made this yesterday. Delicious and more-ish with nan bread. The recipe made enough for 4! - and now added to our favourite recipes. Thanks.
Alice says
I’m so happy you liked it! Thank you for taking the time to leave a comment, Andy!
Mila says
First of all to say thank you for sharing this recipe with us. This combination of given ingredients and spices is wonderful. Didn’t change anything, just added shredded kale in last 15 min of cooking and drizzle of lemon juice. Everything came out delicious.
Mila says
First of all to say thank you for sharing this recipe with us. This combination of given ingredients and spices is wonderful. Didn’t change anything, just added shredded kale in last 15 min of cooking and drizzle of lemon juice. Everything came out delicious.
Rita says
This sounds really tasty! Great recipe for Lent!!!
Emily B says
I made this yesterday and it’s delicious! Thank you. The only thing I did a bit differently was roast the aubergine first while the lentils cooked. Then sauté them with the garlic and spices at the end. The recipe makes plenty too.
Alice says
I’m so glad you liked it!
m11bna says
Love anything with aubergine ♥️
The Parmigiana Whisperer says
love this! it sounds so tasty, and it is the perfect idea to cut meat consumption!
code2cook says
I love making red lentil variation. adding aubergine surely looking so promising. Love the color and look.
Sue says
Always looking for more vegan meal ideas, and this curry looks great. Will be trying this soon!
Dea Kepic says
Wow, this was so flavorful! really happy I tried the recipe, thank you so much!
Caitlyn Erhardt says
Love this for meatless Monday's in our house! Simple to make and love that it is ready under an hour.
Bintu | Recipes From A Pantry says
This sounds like such a delicious dish! We are trying to have more meat free meals so this is well worth a try!