Cozy Vegan Potato & Brinjal (Eggplant) Curry with Fluffy Homemade Roti: Your New Favorite Plant-Based Comfort Meal

2 weeks ago

Craving a meal that truly warms your soul, especially on a chilly day? Look no further! This Hearty Vegan Potato and Brinjal (Eggplant) Curry with Homemade Roti is a wholesome, flavorful, and incredibly satisfying dish that promises to become a staple in your kitchen. It's the kind of comfort food that makes you exclaim, as one abillion user put it, "Oh my soul! This is when I wish you could capture the aromas and taste in a photograph as well!😍🤤 looks absolutely delish!!!" Other fans simply hailed it as "So good!" and "Looks absolutely delicious! 🤤"

This recipe is perfect for anyone seeking an easy, dairy-free, and plant-based meal that doesn't compromise on taste. Whether you're a seasoned vegan, exploring meat-free options, or simply looking for a delicious and budget-friendly dinner, this Indian-inspired curry paired with soft, warm roti bread hits all the right notes. It’s an ideal solution for a family meal, a cozy night in, or even meal prepping for busy weeks. Get ready to enjoy an aromatic, subtly spiced curry that truly feels like a hug in a bowl!

Ingredients for Vegan Potato & Brinjal Curry and Roti laid out on a wooden surface.

What You'll Need

Equipment

Large pot or Dutch oven
Frying pan or griddle (for roti)
Mixing bowl (for roti dough)
Rolling pin
Spatula or wooden spoon

Ingredients

For the Potato & Brinjal Curry

2 tbsp cooking oil (such as sunflower oil or vegetable oil)
1 large onion, finely chopped
2 cloves garlic, minced
1-inch piece fresh ginger, grated
1-2 green chilies, slit (adjust to your spice preference)
1 tsp turmeric powder
2 tsp coriander powder
1 tsp cumin powder
1/2 tsp garam masala
2 medium potatoes, peeled and diced into 1-inch cubes
1 large brinjal (eggplant), diced into 1-inch cubes
1 (14.5 oz) can chopped tomatoes or 2 fresh tomatoes, diced
1.5 cups vegetable broth or water
Salt to taste
Fresh coriander leaves, chopped, for garnish

For the Homemade Roti

2 cups all-purpose flour (for gluten-free, see variations)
1/2 tsp salt
1 tbsp cooking oil
Approximately 3/4 cup warm water (add gradually)

Freshly cooked vegan roti bread on a plate, ready to be served with curry.

Instructions

Making the Potato & Brinjal Curry

Heat cooking oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.
Stir in the minced garlic, grated ginger, and green chilies. Cook for another minute until fragrant.
Add turmeric powder, coriander powder, cumin powder, and garam masala. Sauté the spices for 30 seconds, stirring constantly to prevent burning.
Add the diced potatoes and brinjal (eggplant) to the pot. Stir well to coat the vegetables evenly with the spices.
Pour in the chopped tomatoes (or fresh tomatoes) and vegetable broth or water. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the potatoes and brinjal are tender. Stir occasionally to prevent sticking.
Season with salt to taste. Garnish with fresh coriander leaves before serving.

Making the Homemade Roti

In a large mixing bowl, combine the all-purpose flour and salt. Add the cooking oil and mix until crumbly.
Gradually add warm water, kneading continuously, until a soft, pliable dough forms. The dough should not be sticky.
Cover the dough with a damp cloth and let it rest for at least 15-20 minutes. This helps the gluten relax, making the roti softer.
Divide the dough into equal small balls, about golf-ball size.
Lightly flour a clean surface and your rolling pin. Roll out each dough ball into a thin, round disc (about 6-7 inches in diameter).
Heat a frying pan or griddle over medium-high heat. Once hot, place a rolled roti onto it.
Cook for about 30 seconds, until small bubbles appear on the surface. Flip and cook for another 30 seconds.
For puffy rotis, you can briefly place the roti directly over an open flame (if you have a gas stove) or press gently with a spatula on the pan until it puffs up. This step is optional.
Remove the cooked roti and stack them, optionally brushing with a little vegan butter for extra flavor (if desired).
Serve hot with your delicious Potato & Brinjal Curry.

Variations and Adaptations

Gluten-Free Roti: For a gluten-free version, substitute all-purpose flour with a gluten-free multi-grain flour blend, or use chickpea flour (besan) for a different flavor profile. The dough consistency might vary slightly.
Creamy Curry: For an even richer, creamier curry, stir in 1/4 cup of coconut cream or coconut milk in the last 5 minutes of simmering.
Extra Veggies: Feel free to add other vegetables like peas, carrots, or spinach to boost the nutritional content. Add them when you add the potatoes and brinjal.
Spice Level: Adjust the number of green chilies or add a pinch of chili flakes or red chili powder for more heat.
Serving Suggestions: While roti is traditional, this curry also pairs wonderfully with fluffy basmati rice, brown rice, or quinoa.

Tips & Hacks

Perfect Roti Dough: The key to soft roti is a soft, pliable dough. If it's too stiff, add a tiny bit more water; if too sticky, a little more flour.
Flavor Boost: For an extra layer of flavor in your curry, temper some whole cumin seeds, mustard seeds, and curry leaves in the oil before adding the onion in step 1 of the curry instructions.
Meal Prep Friendly: This curry tastes even better the next day as the flavors meld. Make a larger batch and store it in an airtight container in the fridge for up to 3-4 days.

This easy homemade vegan curry and roti is more than just a meal; it's an experience. We encourage you to try this delightful recipe and discover the warmth and satisfaction it brings. Share your culinary creations and tag abillion on social media – we can't wait to see your delicious results!

Looking for more comforting plant-based meals? Explore these delicious recipes: