Lunch/ Recipes

Oil-Free Red Lentil Eggplant Curry

Oil-Free Red Lentil Eggplant Curry
This Oil-Free Red Lentil Eggplant Curry is rich, creamy, and packed with flavor! Made with eggplant and hearty lentils. Gluten-free + Oil-free. Perfection.
No need to buy expensive Indian takeaway when you can make your own in less than 35 minutes.

This vegan curry packs the goodness of eggplant and the texture of red lentils, this eggplant, and red lentil curry is sure to satisfy the entire family. You can serve this super nutritious and tasty eggplant curry with rice or naan bread for a dinner that’ll feel like a feast.

Do let me know how you found this Oil-Free Red Lentil Eggplant Curry if you try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on InstagramPinterestYouTube, or Facebook! I love seeing what my lovely readers think of my recipes!

Vegevega’s Daily Cooking Equipment:

As a Vegan, cooking on a daily basis, I found myself using this equipment on a daily basis, so I am just going to throw them here, and I hope it can help you too!

  1. Food Processor
  2. Baking Trays
  3. BlenderI recently started making a lot of smoothies, so a blender is a must!
  4. Bread/Cake Loaf Pan
  5. Mixing Bowls
  6. A Set Of Good Knives
  7. Freezer Bags
  8. Air-tight food storage containers
  9. A Set Of Kitchen Utensils
  10. Set of 2 saucepans + 1 Large Saucepan for stews and soups
  11. Non-Stick Frying Pan
  12. Scissors
  13. Kettle

Oil-Free Red Lentil Eggplant Curry

Oil-Free Red Lentil Eggplant Curry

This Oil-Free Red Lentil Eggplant Curry is rich, creamy and packed with flavor! Made with eggplant nd hearty lentils.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 299 kcal


  • 150g /3/4 cup red lentils
  • 1 large onion finely chopped
  • 1 tin/can 400g 14 oz chopped tomatoes
  • 1 1/2 tsp ground turmeric
  • 2 medium eggplants cut into 1-inch chunks
  • 1 bay leave
  • 2 tsp cumin seeds
  • 2 tsp ground coriander
  • 1 tsp ground cardamom
  • 5 cloves garlic crushed
  • 1/4 tsp chili flakes optional
  • 1 1/2 tsp garam masala
  • Chopped Coriander leaves optional


  • In a large pan, put the red lentils, chopped tomatoes, bay leave, or curry leaves, 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. Remove the bay leave.
  • Add the aubergine/eggplant chunks and onion to a baking tray and season with salt and ground black pepper. Bake in the oven for about 25 minutes.
  • Put all the cooked aubergine/eggplant, and onion chunks in a frying pan and add the garlic and all the spices, except for the garam masala. Cooks for 1 minute until fragrant.
  • Add the cooked aubergine/eggplant spiced mix into the red lentil mix and stir together. Add 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.


Leftovers will keep well in the fridge for up to 3 days.


Serving: 1servingFiber: 4.1gCalories: 299kcalFat: 6.7gProtein: 5.2gCarbohydrates: 32.9g
Keyword creamy, curry, dairyfree, dinner, vegan
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