Eggplant Vegetable Coconut Curry

South Asian curries often incorporate so many spices, crafting your own curry may appear to be an intimidating task. Making your own healthy and savory curry, which also happens to be vegan and gluten-free, is easier than you think!

Curries can activate the flavor profile of almost any ingredient. The star of this curry is one of my favorite vegetables: eggplant. Eggplant is easy to cook and absorbs flavors well, making it an excellent feature in a curry. Eggplant also offers numerous nutrients, most prominent of which is fiber to support digestive health. Eggplant also provides great balance to key functions, including regulating blood sugar and cholesterol.

Ginger and garlic are the foundation on which you will build the layers of flavor in your curry. Combine with cinnamon sticks and chilies to taste. Sauté the chopped eggplant in this base on medium heat until it becomes soft.

While your eggplant is browning, combine coconut milk, turmeric, coriander, red chili powder, and red curry paste to make a flavorful curry sauce.

Once the eggplant is soft, add the curry sauce and allow the eggplant to absorbs the flavors.

Adding other vegetables such as carrots and broccoli at the end of cooking contributes great texture and color to the curry while broadening its nutrient profile.

Serve with cauliflower rice or brown rice for perfect savory and filling meal.

Preparing this curry will definitely instill confidence in your abilities to make once intimidating cuisines, transforming them into easy meals pleasing to both your health goals and they are to your taste buds!

Eggplant Vegetable Coconut Curry

Living Wholelistic
This recipe is Paleo, Vegetarian, Vegan, and Gluten-Free!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course


  • 1 eggplant chopped to cube like shape
  • 1 large or 2-3 small sized carrots sliced to your liking
  • 2 cups broccoli florets
  • 2 tbsp coconut oil
  • 5 garlic cloves peeled and crushed
  • 1 tbsp loose grated ginger
  • 2 tbsp red curry paste
  • 2 cup coconut cream or full-fat coconut milk
  • 1/2 cup filtered water
  • 1.5 tsp coriander
  • 1.5 tsp turmeric
  • 2 tsp fenugreek leaves
  • 1 tsp red chilli powder
  • 2 medium sized cinnamon sticks
  • Salt to taste
  • Black pepper to taste


  • On medium heat, add your coconut oil, cinnamon sticks, garlic and ginger in a large skillet or wok - and cook for about 2 minutes.
  • Add the eggplant and saute for about 10-15 minutes until it becomes soft.
  • In a separate bowl, mix the coconut milk/cream, coriander, turmeric, red chili powder, red curry paste and mix it thoroughly. You should get a bright yellow/orange color.
  • Once the eggplant is soft and cooked, add the sauce.
  • Add the broccoli florets, carrots, fenugreek leaves, salt and pepper and cook for 5 minutes.
  • Serve over cooked cauliflower rice and fresh herbs as desired.