Entree/ Meal Prep/ Recipes/ Vegan/ Vegetarian

Eggplant Curry [Vegan]


I’m on day 23 of 40 days without meat and so far … surviving! I’ve actually been really enjoying the challenge. It has been forcing me to be creative with my meal prep and try new recipes without meat. Also, groceries have been significantly cheaper! Added bonus is getting J to eat more vegetables.

I really enjoy making curries because you can be so creative with it. There are so many versions out there, depending on the region of India, Pakistan, Sri Lankan, South East Asia and more! Making your own curry sure beats the generic bottle of butter chicken (although PC’s version is so amazing!!!). However, I wouldn’t swap cooking curry for Indian take-out…ever! I have yet to find my go-to Indian take-out. There isn’t a bad one in Toronto. I just can’t pick my favourite. I have been resorting to a place near my condo called Maurya Indian Roti. It definitely hits the spot after a long week at work and all you want is delicious comfort food. Along with Filipino food, Indian food is my second favourite comfort food. I think it’s because I grew up in Dubai and was exposed early to Indian and Middle Eastern cuisine. And just like Filipino food, it’s familiar to me.

I’ve been making a lot more curries lately and experimenting with different combinations of spices and ingredients. I think I’ve mentioned it in a previous post but my main curry inspiration is my friend V’s mom. I haven’t been able to get my curries to taste like hers but one day I just might! This eggplant curry was a rendition of her recipe. I didn’t quite get it exactly the same but tried to get as close to video V was so kind enough to capture.


Eggplant Curry [Vegan]

Print Recipe
Serves: 4 Cooking Time: 45 minutes


  • 4 tablespoon canola oil
  • 1 large eggplant (sliced)
  • 1 red onion (sliced)
  • 2 garlic cloves (chopped)
  • 1 tablespoon ginger (chopped)
  • 4 green chilies (chopped)
  • 1 plum tomato (chopped)
  • 1 tablespoon garam masala
  • 1 tablespoon curry powder
  • 1/2 tablespoon ground turmeric
  • 1/2 chili powder
  • 10 curry leaves (optional)
  • 1 cup water



Crush the garlic, ginger and green chili in a pestle and mortar until you have a paste. You can use a food processor or just chop with a knife


In a very hot wok, heat up canola oil


Fry eggplant in very hot oil until golden brown. Set aside on a plate lined with paper towel


In the same wok, add the garlic, ginger and chili paste. Heat for about 30 seconds until fragrant


Add tomatoes and cook until soft


Add garam masala, curry powder, turmeric and chili powder. Cook for about 3 minutes


Add eggplant back in


Add water slowly, about 1/4 cup at a time. It will look soupy at this point but will reduce as you cook it. Add more water if you need


Add curry leaves (optional)


Cook for about 15 to 20 minutes or until you get to the consistency you like


Serve with steamed rice Add more green chilis if you want it spicy

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