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Vegan Oven-Baked Eggplant Curry

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Ingredients

Warning0 allergens identified

Vegan Oven-Baked Eggplant Curry

1 eggplant

1 onion

1 tsp garam masala

1 tsp smoked paprika

½ tsp cumin

½ tsp chili powder

¼ tsp turmeric

2 teaspoons olive oil

1 tbsp water

salt and pepperto taste

½ cup red lentils

¾ cup coconut milk

1 can strained tomatoes

¼ to ½ lemon juice

1 tbsp cilantro

¼ cup natural or vegan yogurt

Preheat the oven to 200°C (390°F) using conventional oven settings (top and bottom heat). Wash the eggplant and cut it into 1 to 2 cm (½ to ¾ inch) cubes. Halve the onion and cut it into strips about 0.5 to 1 cm (¼ to ½ inch) thick. Place the lentils in a sieve and rinse thoroughly under cold running water; set aside.

Combine garam masala, paprika, cumin, chili powder, turmeric, olive oil, and water in a small bowl. Place the eggplant and onions in an ovenproof skillet (or casserole dish) and toss with the spice mixture. Season the vegetables generously with salt and pepper, then bake at 200°C (390°F) for 20 minutes, or until the vegetables are tender and have developed some roasted aromas.

After 20 minutes, remove the pan from the oven. Add the lentils and pour in the coconut milk and tomatoes. Stir well to loosen any browned bits from the bottom of the pan, then cover the pan and return it to the oven for another 25 to 35 minutes, or until the lentils are tender.

Remove the eggplant curry from the oven and season with salt, pepper, and a little fresh lemon juice. Stir in the coriander and serve the curry with yogurt and your choice of side dishes.

Nutrition

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Tips & Tricks (5)

Salt Your Eggplant in Advance 🍆
Cut eggplant into cubes and salt them 15-20 minutes before cooking to draw out excess moisture, preventing a watery curry and ensuring better texture and flavor absorption.
Bloom Your Spices in Oil 🌶️
Heat your olive oil with cumin seeds and turmeric for 1-2 minutes before adding onions to unlock the full aromatic potential of the spices and deepen their flavor profile.
Don't Skip the Lemon Juice Adjustment 🍋
Add lemon juice gradually at the end and taste continuously—the acidity brightens the rich coconut curry and balances the spices for a more complex, restaurant-quality finish.
Use Whole Milk Yogurt as Garnish 🥛
Reserve a dollop of yogurt to swirl on top just before serving rather than cooking it into the curry, which prevents curdling and creates an elegant, creamy visual presentation.
Cover Tightly for Moisture Retention 🫖
Use foil or a well-fitting lid during oven-baking to trap steam and keep the curry creamy; remove the lid in the final 5 minutes if you prefer a thicker consistency.