A bowl of vegan lentil eggplant curry over white rice topped with cilantro and fresh lime wedges

Vegan Eggplant Lentil Curry

  • Author: ShortGirlTallOrder
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Lunch, Dinner, Curry
  • Method: Stir Fry
  • Cuisine: Indian
  • Diet: Vegan


A delicious and warming vegan curry made with eggplant, lentils, tomatoes, onions, & jalapeno. This homemade Vegan Eggplant Lentil curry is comforting & healthy too!



  • 1 Tbsp oil
  • 1.5 Tbsp curry powder
  • 1/2 cup dried red lentils
  • 1 small jalapeno pepper (*finely minced)
  • 1 medium onion (*diced)
  • 3 large tomatoes (*chopped, campari or beefsteak tomatoes are best)
  • 1 small eggplant ((or 1/2 large eggplant) *diced into small cubes)
  • 2 cloves garlic (*finely minced)
  • 14 oz canned coconut milk
  • 1/2 cup vegetable broth
  • 1 tsp lime juice (*or the juice from 1 small lime)
  • salt & pepper to taste
  • fresh cilantro (*optional, to top the curry)


  1. Add the oil to a large skillet pan or wok and heat. Once the oil is hot, add the curry powder and pan fry for 2 minutes to bring out the flavor in the curry powder.
  2. Next, add the dried lentils and chopped vegetables to the pan including the jalapeno, onion, tomato, eggplant, and garlic. Season with salt and pepper to your liking. Pan fry for 5 minutes until all the vegetables and lentils are coated in the curry powder.
  3. Add in the coconut milk and vegetable broth and bring the curry to a boil. Once boiling, reduce the heat to a simmer and cook for 25-30 minutes or until the lentils are cooked through, yet not mushy.
  4. Remove the curry from the heat and add in your lime juice and additional salt & pepper to taste. Serve over rice and top with fresh cilantro and lie wedges for the best results. Enjoy!

Keywords: eggplant lentil curry, aubergine curry, lentil curry, vegan curry, coconut milk curry

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