Lentil Eggplant Curry (High-Protein)

Name: Lentil Eggplant Curry (High-Protein)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 medium eggplants (about 1 ½ lbs / 700 g — cut into cubes); 2 tablespoons olive oil (chopped); 1 onion (grated); 2 cloves garlic (grated); 1 teaspoon ginger; 2 teaspoon curry powder; 1 teaspoon turmeric powder; 1 teaspoon ground cumin; ¼ teaspoon red pepper flakes (or to taste); 6 cups vegetable broth; 1 can crushed tomatoes (14 oz / 400 g); 1½ cups split red lentils (rinsed); ¾ teaspoon salt (or to taste + black pepper); 1 cup coconut milk (or ½ cup half-and-half if you prefer creamier, less coconut flavor)

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.

Top down view of hearty one pot lentil and eggplant curry served with rice and lime.

A Creamy One-Pot Dinner That’s Packed with Protein and Fiber

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.

Close up creamy lentil and eggplant curry in a bowl with rice and garnish.

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 💚.

Ingredients

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

Fresh eggplant red lentils coconut milk and spices arranged for healthy vegetarian curry recipe.

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.

How to Make Lentil Eggplant Curry

Step 1 – Roast the Eggplant

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 1 Cubed eggplant tossed with olive oil salt and pepper after roasting in the oven.

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 2 Onion garlic ginger and spices sautéing in a pot to build curry flavor base.

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.

Step 3 Red lentils simmering with vegetable broth and tomatoes creating a creamy curry base.

Step 4 – Add Creaminess and Eggplant

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 4 Roasted eggplant and coconut milk stirred into the pot to make curry creamy.

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.

Step 5 lentil eggplant curry served hot with lime wedges and rice.

Tips

Want even more protein? Serve it with whole grain rice and a dollop of Greek yogurt!
Roast the eggplant until golden: Don’t rush this step — caramelized edges give a deep slightly charred flavor that makes the curry shine.
Rinse the lentils well: This removes excess starch and helps them cook evenly into a creamy base, perfect for a healthy Indian inspired dinner.
Toast the spices: Letting the curry powder, cumin, and turmeric sizzle briefly in oil unlocks their full aroma.
Balance the creaminess: Coconut milk gives richness, but you can lighten it with broth or make it indulgent with half-and-half, heavy cream, or cashew cream for a creamy vegan curry.
Keep an eye on the simmer: Stir occasionally so the lentils don’t stick to the bottom of the pot — this is key in any easy vegetarian curry.
Taste before serving: Lentils absorb flavor as they cook, so adjust salt, spice, or acidity (a squeeze of lime) at the end.
Make it ahead: This curry thickens and tastes even better the next day, making it ideal for meal prep.

Frequently Asked Questions

Can I skip roasting the eggplant?

You can, but roasting brings a smoky depth that makes the curry special. If you’re short on time, pan-fry the cubes until golden.

Do red lentils need soaking?

No soaking is required — red lentils cook quickly and break down into a creamy texture, which is why they’re perfect for dal-style curries.

Can I make this recipe ahead of time?

Yes! The flavors deepen after a day, and this easy vegetarian curry reheats beautifully for a quick weeknight meal.

Is this recipe freezer-friendly?

Absolutely. Freeze in portions for up to 3 months. The texture may thicken slightly, so add a splash of broth or water when reheating.

What can I serve with this curry?

Steamed rice, naan, or warm pita are classics. For a lighter side, try a cucumber salad or roasted vegetables.

Is this dish spicy?

It has a gentle warmth from chili flakes. You can easily adjust the heat level to your taste.

Is this suitable for special diets?

Yes, it’s naturally plant-based, high in fiber, and works great as a high protein vegan meal. It’s also naturally gluten-free.

More Easy Lentil Dinners

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!