Easy Turmeric Eggplant Curry

Turmeric Eggplant Curry
Turmeric Eggplant Curry

The leaves are turning, the air is getting crisp, and it’s finally the perfect time to cozy up to some comfort food on a cold Fall day. Eggplants are in season and I wanted to make a really simple dish that makes them shine like the superstars they are and is also perfect for a weeknight. This curry couldn’t be easier – just 1 pot on the stove and ready in under 30 minutes. Win! Make a big pot of this with some quinoa on a Sunday night and you’ve easily got lunch or dinner for 5 days! I love cooking things like this in big batches because they’re so versatile. Throw this onto a wrap for a curry burrito or enjoy with steamed veggies and a favorite chutney quick. There are so many ways to enjoy this fantastic dish.

Many curries can be really heavy, but this dish is nice and light and just makes you feel fantastic. It’s loaded with simple humble veggies that you probably have in your fridge right now: onion, carrots, mushrooms, tomatoes, eggplant, cilantro, and kale. The spices too are really very simple, but just divine. All you the spices you need for a rich, complex curry is turmeric, ginger, and chili flakes. That’s it!

Turmeric Eggplant Curry
Turmeric Eggplant Curry

This dish is perfect if you’re new to cooking or new to curries! Absolutely foolproof and totally delicious! Check it out with quinoa, red beet kimchi, and avocado. SO yum.


Serves 4

Total Time: 20 Minutes



1 large eggplant
½ red onion, chopped
2 tablespoons olive oil (optional)
2 cloves, garlic, chopped
3 carrots, peeled and chopped
1 cup white button mushrooms, chopped
3 tomatoes, roughly chopped
3 teaspoons turmeric
1 teaspoon ginger
1 teaspoon chili flakes
1 15 oz can full or light fat coconut milk (whichever you prefer)
2 2/3 cups vegetable broth
1 ½ cups dried red lentils
2 cups chopped kale leaves
Salt to taste

Optional Toppings:
A handful of chopped cilantro
Beet Kimchi or Red Cabbage Kraut



Preheat oven to 450*F
Cut the eggplant in thirds lengthwise and bake in the oven for about 15 minutes while you prep the other ingredients. This is a good time to do some chopping.
Once you’ve prepped all your ingredients and  have maybe 5 minutes left on the eggplant’s oven timer, grab a large pot, if you're using olive oil heat on medium low to medium heat, then add the garlic, onion, and carrots, saute for 2-5 minutes, or until onions begin to get translucent. Remove the eggplant from the oven, let it cool a bit since it’ll be pretty hot, and roughly it chop into large pieces. Add the chopped eggplant, mushrooms, and tomatoes along with the spices to the pot and saute for about 5 minutes, or until the mushrooms get nice and soft. Next, add the lentils, coconut milk, and vegetable broth, and stir. Bring the pot to a boil, then reduce to a simmer with a lid on the pot for about 10 minutes. Remove the lid, add the kale leaves and salt if you think it needs it, stir, and cook for an additional 5 minutes, and serve it up! Chopped fresh cilantro is fantastic on top of this dish and the whole thing goes great with quinoa or brown rice.