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Spicy Indian Brinjal Curry Recipe (vegan)

This easy Spicy Brinjal Curry recipe features luxe rich flavors, lots of spicy goodness, and deliciously melty meaty flavors that make you forget the creamy intensely smoky curry is vegan. This is giving major luxe irresistible takeout vibes…but it’s homemade in less than 30 minutes. A super creamy, lush, and utterly craveable curry that will make all your curry dreams come true. Gloriously savory, decadently rich, with a bit of sweetness and smokiness, scooped over a bed of steaming rice or served with a side of fluffy warm flatbread.
This easy Spicy Brinjal Curry recipe features luxe rich flavors, lots of spicy goodness, and deliciously melty meaty flavors that make you forget the creamy intensely smoky curry is vegan. This is giving major luxe irresistible takeout vibes…but it’s homemade in less than 30 minutes. A super creamy, lush, and utterly craveable curry that will make all your curry dreams come true. Gloriously savory, decadently rich, with a bit of sweetness and smokiness, scooped over a bed of steaming rice or served with a side of fluffy warm flatbread.
Simone - Munchyesta.com
Prep Time 15 minutes
Cook Time 15 minutes
Serving Size 4 people

Ingredients

  • 2 tbsp Vegetable Oil can be coconut oil, olive oil, or avocado oil
  • 2-3 small (500g) Eggplants / Aubergines
  • 1 Red Onion finely diced
  • 5 cloves Garlic finely chopped
  • 1 15oz can Chickpeas rinsed and drained
  • 1 cup Canned Tomatoes which can be fire-roasted tomatoes
  • 1 Green Chili finely chopped
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 2 tsp Garam Masala
  • 1 tbsp Curry Powder
  • ¼ tsp Ground Black Pepper
  • ½ inch (2cm) Fresh Grated Ginger or 1 tsp ground ginger powder
  • ¼ tsp Chili Flakes
  • 1 15oz can Coconut Milk
  • 1 cup Water
  • 3 tbsp Tomato Paste
  • ½ tsp Salt
  • 10 Curry Leaves optional
  • 1 handful Fresh Cilantro or Basil chopped

Instructions

  • Heat oil in a deep pan and add the cumin seeds and chopped onions. Sauté for a moment then add the green chili and garlic. Season with garam masala, ground coriander, curry powder, black pepper, and ginger, and combine. Add the chickpeas and diced eggplants and mix. Let the seasoning cook with the vegetables for a minute to really bring out all the flavors in the spices.
  • Now, pour in the canned tomatoes and add the tomato paste. Combine everything, then add the coconut milk and water (Note: if you prefer a dry curry without a lot of sauce use less water). Bring to a quick boil then turn the curry down to a simmer.
  • Let the Brinjal curry simmer until the eggplants are soft and the curry is thick. 
    Taste test and add more salt and chili if needed. 
    Serve Brinjal Curry with fluffy rice or flatbread to soak up all the delicious sauce. 
    Garnish with fresh cilantro or basmati and enjoy.

How to make easy Spicy Brinjal Curry in a crockpot 

  • Add all the ingredients to the crockpot. Place the lid on, and set the timer to cook on high for 5-6 hours or on low for 7-8 hours. Let the steam release naturally. 
    Serve with a side of steaming fluffy rice and enjoy.

How to make easy vegan Indian Brinjal Curry in an instant pot 

  • Turn your instant pot to sauté and add the chopped onions, chili, and cumin seeds. Season with garam masala, ground coriander, curry powder, black pepper, and ginger, and combine. Add the chickpeas and diced eggplants and mix. Let the seasoning cook with the vegetables for a minute to really bring out all the flavors in the spices.
  • Now, pour in the canned tomatoes and add all the remaining ingredients to the instant pot. Cook on high pressure for 8 minutes. Release the pressure and stir to mix everything well. Taste to see if more salt or other seasoning is needed. 
  • Leave to rest for 2 minutes to let the sauce thicken slightly.
    Serve with a side of steaming fluffy rice and enjoy.