Lentil Eggplant Curry (High-Protein)

This lentil and eggplant curry is a creamy and nourishing dinner that’s easy to make, family-friendly, make-ahead friendly, and packed with plant-based protein.

For more easy lentil dinners, check out our Mediterranean tomato lentil soup, lentil patties, lentil chili, and curry lentil soup.

When Louise and I first made this lentil and eggplant curry, we couldn’t believe how creamy, hearty, and comforting it turned out—all in just one pot + one baking tray for the eggplants 🍲.

This dish is more than a cozy dinner; it’s a heart-healthy, fiber-rich, and high protein vegetarian meal that fits beautifully into a balanced lifestyle. The combination of tender roasted eggplant, soft red lentils, and warming spices creates layers of flavor while keeping the recipe simple enough for a busy weeknight.

Since it’s naturally dairy-free and gluten-free, it’s a wonderful choice for families who need a meal everyone can enjoy without compromise 🌱. Plus, the curry base thickens beautifully, making it an ideal easy vegetarian curry to meal prep and reheat the next day.

Whether you serve it with rice, naan, or just a dollop of Greek yogurt, this recipe gives you the comfort of home cooking with the benefits of a nourishing plant-based dinner 💚.

Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.

• Eggplant: pan-seared or roasted until tender for a rich, smoky base. Swap with zucchini, pumpkin, or sweet potatoes for a seasonal change.
• Olive oil: adds a smooth Mediterranean note. Replace with avocado oil for neutral flavor or coconut oil for a subtle tropical taste.
• Onion: yellow or white onions bring savory depth. Shallots give elegance, while green onions make the curry lighter.
• Garlic: fresh minced cloves keep the flavor bold. Roasted garlic makes it sweeter, while garlic powder is a quick backup.
• Ginger: zesty and bright when fresh. Ground ginger works if that’s what you have, though it’s a bit sharper.
• Curry powder: the main spice mix that ties everything together. Try garam masala for warmth or Madras curry for extra heat.
• Turmeric: gives golden color and earthy undertones. Smoked paprika or even saffron strands (just a pinch) can step in for a different vibe.
• Cumin: nutty and grounding. Coriander seeds or caraway are good alternatives with a lighter twist.
• Red chili flakes: mild heat that’s easy to control. Substitute with cayenne for spice or chili paste for a deeper burn.
• Vegetable broth: the liquid foundation. Mushroom broth adds umami, while plain water plus bouillon keeps it quick.
• Crushed tomatoes: tangy, slightly sweet body for the curry. Tomato sauce or blended fresh tomatoes also work.
• Red lentils: they soften quickly and make a naturally creamy red lentil curry. Yellow lentils or moong dal are nice stand-ins.
• Coconut milk: creates a velvety, creamy vegetarian curry. Cashew cream or soy milk with a little tahini give dairy-free richness too. Alternatively you can opt for half-and-half or heavy cream.

Preheat your oven to 425°F (220°C). Cut the eggplant into cubes, toss with olive oil, salt, and black pepper, then spread on a baking sheet. Roast for 25–30 minutes, no need to flip, until golden and tender.

Step 2 – Build the Flavor Base

In a large pot, warm olive oil over medium heat. Add the onion and cook until soft, about 3 minutes. Stir in the garlic, ginger, curry powder, turmeric, cumin, and red pepper flakes. Cook for 1 minute until fragrant — this is the foundation of your curry flavor.

Step 3 – Cook the Lentils

Pour in the vegetable broth and crushed tomatoes. Add the rinsed red lentils, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook uncovered for 15-20 minutes, stirring occasionally, until the lentils have softened into a creamy base.

Stir the roasted eggplant back into the pot, along with coconut milk (or half-and-half if you prefer). Let it simmer for 5 minutes more, until everything comes together in a silky sauce. Taste and adjust seasoning if needed.

Step 5 – Serve and Enjoy

Serve hot with rice, naan, or warm pita. Garnish with cilantro, lime, scallions, or a spoonful of Greek yogurt. This dish is naturally a gluten free curry recipe, making it a cozy, family-friendly dinner.

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• Easy lentil bolognese
• Lentil pasta
• Mujadara (Lentils and Rice)
• Greek lentil salad
• Lentil soup
• Lentil stew
• Lentil loaf

If you tried this Lentil Eggplant Curry Recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!