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

Vegan Eggplant Lentil Curry

A delicious and warming vegan curry made with eggplant, lentils, tomatoes, onions, & jalapeno. This homemade Vegan Eggplant Lentil curry is comforting & healthy too!
4.78 from 31 votes
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Course: Vegetarian Lunch + Dinner
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4 servings


  • 1 Tablespoon oil
  • 1 ½ Tablespoons curry powder
  • ½ 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 ½ large eggplant *diced into small cubes)
  • 2 cloves garlic *finely minced
  • 14 ounces canned coconut milk
  • ½ cup vegetable broth
  • 1 teaspoon lime juice *or the juice from 1 small lime
  • salt & pepper to taste
  • fresh cilantro *optional, to top the curry


  • 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.
  • 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.
  • 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.
  • 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!


  • Leftover curry can be stored in a closed container in the fridge for 3-4 days or in the freezer for up to 1 month. 
  • Red lentils cannot be substituted for other lentils without adjusting the cooking time. Green or brown lentils will need about 45 minutes to cook. 


Calories: 407kcal | Carbohydrates: 34g | Protein: 11g | Fat: 28g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 143mg | Potassium: 1048mg | Fiber: 15g | Sugar: 12g | Vitamin A: 927IU | Vitamin C: 26mg | Calcium: 68mg | Iron: 5mg
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