Creamy Aubergine (Eggplant) Curry (Vegan, Gluten-Free)

A super creamy Aubergine Curry packed with perfectly balanced flavors and a touch of spice. This filling and comforting eggplant curry is certain to satisfy your comfort food cravings! Vegan and gluten-free.It's really hard to convey just how delicious this is in words alone! The texture and flavors meld into something perfectly balanced and perfectly crave-able! I cannot wait to hear what you think, too. Eggplant/aubergine is a part of the nightshade family of plants, which also includes tomatoes, potatoes and most peppers.

If you've yet to add any sort of sugar or liquid sweetener to a curry before, you're in for a treat (ha!). Sweetness really helps balance salt and acidity taking a curry dish to a whole other level. The result is a very well balanced flavor profile that will leave you coming back for more! Serve thiscurry with white rice. It just works! Quinoa is always a close second and makes a suitable substitution for rice. Millet is an understated grain that works very well with curries just like rice and quinoa. Naan or other flatbread is great if you still want a bit extra and a great vehicle for scooping up all that curry goodness! To add yet more more flavor and a dash of vibrancy. A good cilantro or mango chutney is always most welcome on a curry dish!

Ingredients:

• 2 tablespoons coconut or avocado oil
• 2 aubergines (eggplants) cut into 1" cubes
• 1 white or yellow onion diced
• 6 garlic cloves minced
• 1/2" knob fresh ginger root grated or minced
• 2 tablespoons tomato paste
• 1 tablespoon curry powder
• 1 tablespoon coconut sugar or sweetener of choice
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• ¼ teaspoon red chili flakes (optional)
• 1 13.5-ounce can full fat coconut milk
• 1 13.5-ounce can water I simply fill the coconut milk can with water!
• 2 tablespoons fresh cilantro chopped
• sea salt or pink salt to taste