Coconut Eggplant and Lentil Masala Curry

A cozy, plant-based curry with creamy lentils, tender eggplant, and fragrant coconut—served with spiced rice.

Hearty, fragrant, and deeply satisfying, this Eggplant and Lentil Coconut Curry is comfort in a bowl. Slow-cooked eggplant melts into a spiced lentil base, infused with ginger, garlic, and creamy coconut milk for a rich, velvety finish. Served with fluffy aromatic rice—steamed with warming spices like cardamom, cinnamon, or bay leaf—it’s a nourishing, plant-based dish that’s as cozy as it is flavorful. Whether you're looking for a weeknight dinner or a meatless showstopper for guests, this curry brings warmth and depth to any table.

Cooking eggplant is all about unlocking its rich, silky texture and ability to soak up flavor. When properly cooked, eggplant transforms from firm and spongy to tender and luscious, making it perfect for curries, stews, and roasts. Salting it beforehand can help reduce any bitterness and improve its ability to brown, while slow cooking allows it to absorb spices and sauces deeply. Whether roasted, sautéed, or simmered, eggplant acts like a sponge for bold aromatics—especially in dishes like coconut curries where it adds both body and depth.

General Tips for Cooking Eggplant

1. Salt First (Optional but Helpful):
   Lightly salt sliced or cubed eggplant and let it sit for 20–30 minutes. This draws out excess moisture and any bitterness, helping it cook more evenly and brown better.

2. Don’t Undercook It:
   Eggplant should be fully tender when done—undercooked eggplant can be spongy or rubbery. Cook it until it’s soft and creamy inside.

3. Use Enough Oil (or Bake/Roast):
   Eggplant absorbs oil quickly, so don’t be afraid to use a bit more when pan-frying or roasting. Alternatively, brush with oil and bake at a high temperature for a healthier option.

4. Pair with Bold Flavors:
   Eggplant soaks up spices and sauces beautifully. It works especially well with garlic, ginger, curry spices, tomatoes, and coconut milk.

5. Roast or Grill for Extra Depth:
   Roasting or grilling brings out eggplant’s natural sweetness and gives it a smoky, rich flavor—perfect for dips, salads, or hearty stews.

A rich, spiced plant-based curry inspired by East African flavors, with tender eggplant, hearty lentils, and creamy coconut milk.

Combining lentils and eggplant creates a beautiful balance of texture and depth—soft, creamy eggplant melds with hearty lentils to form a rich, comforting base that’s both nourishing and satisfying. This pairing is common in many African and Indian-influenced dishes, especially in East African coastal cooking, where flavors are bold, layered, and full of warmth.

In East African cuisine, particularly along the Swahili coast, the use of spices like cumin, coriander, turmeric, and cloves is deeply rooted in centuries of trade with India and the Arabian Peninsula. Coconut milk is another hallmark of the region’s cooking, adding creaminess and a subtle sweetness that tempers the heat of spices while enriching the overall dish. When combined, lentils, eggplant, aromatic spices, and coconut create a dish that’s deeply flavorful, comforting, and rooted in tradition—perfect for sharing and savoring.

Yield: 4

Author: Dontmissmyplate

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Coconut Eggplant and Lentil Masala Curry

Discover the rich, comforting flavors of lentils and eggplant simmered with creamy coconut milk—a staple in East African coastal cuisine. This nourishing plant-based dish blends hearty lentils with silky eggplant and bold, layered spices for a satisfying vegan meal inspired by African and Indian culinary traditions. Perfect for fans of coconut curry and wholesome comfort food.

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

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Ingredients

• 1 large eggplant, chopped
• 1 small onion, chopped
• 1 teaspoon ground ginger
• 1/2 teaspoon paprika
• 2 teaspoons masala curry powder
• 1 teaspoon oregano
• 1 teaspoon salt (plus 1 teaspoon extra to remove water from eggplant)
• 1 teaspoon chilli flakes
• 1 can coconut, full cream
• 1/2 cup green lentils
• 2 cups chicken broth
• 1 teaspoon black pepper
• 1/4 teaspoon cumin
• 1/2 teaspoon Royco Usavi mix, chicken (optional)
• 2 bay leaves
• 1/2 cup fire-roasted tomatoes, diced
• 3 garlic cloves
• 2 tablespoons ghee
• 2 tablespoons olive oil
• 2 tablespoons sesame seed oil
• 1 tablespoon soy sauce
• 1 tablespoon red wine vinegar
• 1 teaspoon fish sauce
• 1 teaspoon rice vinegar
• 2 tablespoons + 1/2 cup fresh cilantro, roughly chopped (optional)
• 1/3 cup silvered almonds (optional)

Instructions

1. Slice the eggplant in half and sprinkle with 1 teaspoon salt to draw out excess moisture. Let sit, then pat dry when ready to prepare.
2. Peel and mince the garlic cloves. Roughly chop your washed parsley.
3. In a separate bowl, combine your spices: ginger, masala curry powder, paprika, oregano, salt, pepper, chili flakes, and any other spices.
4. Chop the eggplant into bite-sized pieces and sauté with the sesame oil until softened and golden brown. Remove from the pan and set aside.
5. In the same pot, melt ghee over medium heat. Sauté the onion and garlic for 2–3 minutes, or until the onions are translucent. Add the spice mix and stir to bloom the flavors for about 1 minute (add a bit more ghee or the olive oil if needed.
6. Deglaze the pot with soy sauce. Add the tomato, red wine vinegar, and lentils. Stir and cook for 1–2 minutes, then pour in the broth to cover and bring to a boil. Reduce heat and simmer for about 15 minutes, or until the lentils are softened.
7. Add the eggplant back to the pot, followed by the coconut milk, bay leaves and 2 tablespoons parsley. Simmer for another 10 minutes.
8. Finish with a splash of fish sauce and rice vinegar. Season to taste. Remove from heat and let sit for 2–3 minutes.
9. Serve topped with extra parsley, sliced almonds, and a scoop of aromatic rice.

Nutrition Facts

Calories

378

Fat (grams)

24.9 g

Carbs (grams)

27.5 g

Fiber (grams)

12.6 g

Sugar (grams)

8.8 g

Protein (grams)

10.2 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

https://www.dontmissmyplate.com/how-to-cook/2025/5/9/coconut-eggplant-and-lentil-masala-curry

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