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Gluten Free Vegetarian

Vegan Curry Eggplant and Potato (Baigan & Aloo)

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This dish is a staple in many Caribbean households, combining the creamy texture of eggplant with the hearty bite of potatoes. Seasoned with a blend of spices and herbs, it’s a flavorful and satisfying meal that’s perfect for any day of the week.

Eggplant and potato dish in a pan on the stove with a wooden spoon resting on top

Ingredient Guide

  • Eggplant (Baigan): A versatile vegetable that absorbs flavors well. When cooked, it becomes tender and adds a creamy texture to the dish.
  • Potato (Aloo): Adds heartiness and balances the softness of the eggplant. Choose a starchy variety for the best texture.
  • Caribbean Green Seasoning: A blend of herbs and spices including scallions, thyme, garlic, and parsley. Adds depth and authentic Caribbean flavor.
  • Pimento Pepper: Also known as seasoning pepper, it provides a mild heat and fruity flavor.
  • Habanero Pepper: A fiery chili pepper common in Caribbean cuisine. Use with caution, and remove seeds to reduce heat.
  • Ginger: Adds a warm, spicy note that complements the other flavors.

Shopping Made Easy

  • Eggplant: Available at most grocery stores. Look for firm, glossy skin.
  • Potatoes: Common in all supermarkets. Yukon Gold or Russet varieties work well.
  • Caribbean Green Seasoning: Often sold pre-made in Caribbean markets, or make your own using fresh herbs.
  • Pimento and Habanero Peppers: Found in the produce section of Caribbean or Latin grocery stores.
  • Ginger: Available in the produce section. Choose firm roots with smooth skin.

Cooking Notes from the Kitchen

  • Peeling Eggplant: You can choose to peel the eggplant or leave the skin on for added texture.
  • Heat Level: Adjust the amount of habanero pepper to control the spiciness of the dish.
  • Cooking Time: Allow the dish to simmer until the potatoes are tender and the eggplant has broken down, creating a thick sauce.
  • Serving Suggestion: This dish pairs wonderfully with hot Sada Roti or steamed white rice.

What can I use as a substitute for Caribbean Green Seasoning?

If you can’t find Caribbean Green Seasoning, you can make your own by blending scallions, thyme, garlic, parsley, and a bit of vinegar.

How spicy is this dish?

The heat level depends on the amount of habanero pepper used. For a milder dish, use less pepper or remove the seeds.

Can I add other vegetables to this dish?

Yes, you can add other vegetables, like bell peppers or tomatoes, to enhance the flavor and nutritional value.

Is this dish suitable for freezing?

Yes, this dish freezes well. Store in an airtight container and freeze for up to 3 months. Reheat thoroughly before serving.

Eggplant and potato dish in a pan on the stove with a wooden spoon resting on top
Print Recipe

Vegan Curry Eggplant and Potato (Baigan and Aloo)

Cuisine: Recipe Keys: Dairy Free Spicy Vegetarian
Difficulty: Beginner Prep Time 20 mins Cook Time 45 mins Total Time 1 hr 5 mins

Description

This Baigan and Aloo recipe is a comforting Caribbean classic that combines the creamy texture of eggplant with the hearty bite of potatoes, all seasoned with a blend of spices and herbs. It’s a vegan and gluten-free dish that’s both flavorful and satisfying.

Ingredients

Instructions

Video

  1. Heat the olive oil in a wide pan over medium heat. Add the sliced onion and smashed garlic. Reduce the heat to medium-low and cook for 3–4 minutes until softened.

  2. Stir in the chopped pimento pepper, habanero pepper, grated ginger, Caribbean green seasoning, and black pepper. Cook on medium-low for another 3 minutes.

  3. Add the sliced potatoes to the pan and stir well to combine with the seasonings.

  4. After 5 minutes, add the cubed eggplant to the pan. Stir well; the eggplant will wilt, so don’t worry about the pan being full.

  5. Pour in the water and add the salt. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 20 minutes.

  6. Add the chopped tomato to the pan. Cook for an additional 3 minutes, then taste and adjust the salt if necessary.

  7. Once the potatoes are tender and the eggplant has broken down to create a thick sauce, remove from heat.

  8. Serve hot with Sada Roti or steamed white rice.

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Gluten Free Vegan

Incredible Boil Channa.

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While similar to the texture and flavor of the Channa (chickpeas) served when you purchase Doubles in Trinidad and Tobago, this version is a bit more runny and typically treated as a thick soup. Served in a bowl or cup and topped with chutneys and pepper sauces for a hearty meal before a meal.

You’ll Need…

1 1/2 cups Channa (dried chickpeas)
4 cups veg stock
4 cups water (adjust)
1/2 teaspoon black pepper
3/4 teaspoon salt (adjust)
8 cloves garlic (divided)
3/4 teaspoon turmeric
3/4 teaspoon anchar masala
3/4 tablespoon Caribbean Green Seasoning
3/4 teaspoon ground roasted geera (cumin)
1 habanero pepper (sliced thin)
1 pimento pepper (sliced thin)
3-4 tablespoon chopped Chadon Beni (culantro)

Notes! You’ll need to adjust the liquid as it cooks. May I suggest that you follow along with the video below as much more about the recipe is discussed there. If making this gluten free, please go through the full list of ingredients to ensure they meet your gluten free dietary requirements.

Wash and soak the chickpeas (channa) in a deep bowl covered by at least 2 inches of water, overnight. Should you want to add 1/2 teaspoon of baking soda to the bowl, it will assist in cooking the channa quicker after. I didn’t.

Baking soda can help significantly since it increases the pH of the water, disintegrating that pectin and allowing beans to soften quicker.

Drain the water and add the now plump Channa to a deep pot, followed by 1/2 of the garlic (smashed), salt, turmeric, Caribbean Green Seasoning, Anchar masala and black pepper. Pour in the water and veg stock and bring to a boil, then reduce to between a simmer and rolling boil.

As explained in the video, I wanted to keep this fully vegan so I used vegetable stock, but you may use chicken stock if you wanted. We also discussed using all water as with the traditional way of making this soup-like dish.

Adjust the liquid as it boils (top with more water or stock as needed) and cook until the channa (chickpeas) starts to fall apart. Yes, using a pressure cooker will cut back on the cooking time tremendously.

After 2 hours they were tender to my liking. I removed 3/4 cup of it and did a quick puree in my blender as I wanted to thicken things up a bit. You may use a potato masher if you want and quickly crush some in the pot itself. After pouring back the pureed liquid to the pot it was time to add the finishing flavor elements.

Add the remaining garlic (crushed), peppers, ground geera (cumin) and Chadon Beni. Should you not have Chadon Beni (culantro), you may use Cilantro (coriander). Keep in mind that adding the Habanero pepper will make this SPICY, so you can leave it out and serve with a side of good homemade peppersauce.

Give it another 5-10 minutes, then taste and adjust the salt to your liking. Once happy with the consistency (should be like a thick soup), turn off the heat and enjoy. Keep in mind that it will further thicken as it cools.

Gluten Free Vegan

Curry Baigan (eggplant) and Aloo (potato).

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I’ve shared countless ways of making this over the years, yet this version is still the classic and most requested by fans of my work. A simple dish, usually served with the easiest and most classic of all the roti’s we make in the Caribbean, Sada Roti.

You’ll Need…

1 1/2 tablespoon veg oil
1/2 medium onion (sliced)
5-7 cloves garlic (smashed)
1/2 teaspoon black pepper
1 1/2 – 2 tablespoons curry powder
1 Habanero pepper (green/sliced)
3 medium potatoes (sliced)
2 tablespoon water
2 lbs eggplant (peeled/cubed)
1/2 teaspoon salt (adjust)
1 teaspoon Anchar masala
1/2 cup water (explained below)
3-5 Wiri Wiri peppers (optional)

Notes! May I recommend that you follow along with the video below as much more about the recipe is discussed there. If you cannot source the Anchar Masala, use ground roasted cumin (geera). Should you want to add a more herbal flavor to the curry, you may add a tablespoon Green Seasoning after cooking the onion/garlic combo. If making this dish gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements. Especially the curry powder you use as some may contain fillers.

In a wide pan on a medium flame add the veg oil or any oil you prefer using. Follow up with the onion, garlic and black pepper and cook low for 2-3 minutes. In reality you may use as much onion and garlic as you prefer.

Add the curry powder and stir to toast evenly for 3 minutes on the low flame.

Add the sliced Green Habanero pepper (explained in the video) and 2 tablespoon of water, followed by the (peeled, washed and sliced) potatoes. Stir well, then go in with the eggplant pieces (about 1 inch cubes) and mix well.

Top with the Anchar Masala, turn the heat to med/low and cover the pot/pan and allow the steam and heat to do its thing. The eggplant or baigan will release a lot of moisture.

Stir every 4 minutes or so. Remember to add the salt at this point as well. Cook for about 8 minutes. At that point add the 1/2 cup of water to help get the potatoes tender to the point they start falling apart.

After 22-25 minutes of adding the potato to the pot, everything should be fairly cooked. Remove the lid (I had it slightly ajar) adjust the salt to your liking. At this point I added a few Wiri Wiri peppers WHOLE (do not break them) and cover the pot as you turn off the stove.

The residual heat will soften the skin of the Wiri Wiri peppers which will break easily when I enjoy my hot Sada Roti. Do not serve the peppers to your children or anyone who cannot handle the raw heat.

Easy to prepare, simply delicious and just overall comforting for me, as it’s something mom would make for my siblings and I on a Saturday morning.

Gluten Free Vegan

A Vegetarian’s Delight, Caribbean Comfort Food.

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Ever since making and sharing the recipe for the Stuffed Grilled Snapper, I knew this recipe would be a hit with vegans, vegetarians and those who follow an Ital food path. A quick and tasty stew made with pumpkin, spinach, Jamaican callaloo (Chorai bhagi) and okra.

You’ll Need…

1 1/2 tablespoon veg oil
1/2 medium onion (sliced)
6-8 cloves garlic (smashed)
1/2 teaspoon black pepper
4 sprigs thyme (leaves only)
1 teaspoon garlic /herb blend (seasoning powder)
2 Pimento peppers (aka seasoning peppers – sliced)
1/2 lb pumpkin (diced)
12-15 okra (stems removed, chopped)
1 lb Jamaican Callaloo (chorai bhagi)
2 tablespoon water
1/2 teaspoon salt (adjust)
hot peppers (see note below)
1/2 lb baby spinach (chopped)

Notes! May I recommend you follow along with the video below as much more about the recipe is explained there. Including what is Jamaican Callaloo, how to prep it and alternatives to use if you cannot source it. If making this recipe gluten free, please go through the full list of ingredients to ensure they meet your gluten free dietary requirements.

Prep all of the ingredients in advance (see the video where I explain everything). Heat the oil on a medium flame in a wide pan, then add the onion, garlic, black pepper, garlic/herb blend, pimento peppers and thyme leaves. Turn the heat to low and gently cook for 3 minutes.

Add the diced pumpkin (or squash) and cook with the lid on for 2-3 minutes.

At this point you may add the chopped Okra and salt, stir well.

Add the washed, trimmed and chopped Jamaican callaloo and two tablespoons of water. Turn the heat to medium/low, cover the pot and cook for 5-6 minutes. Stir every couple minutes to ensure nothing sticks.

I added 4 Wiri Wiri and 1 bird’s eye pepper WHOLE to the pot and kept them WHOLE during the entire cooking process. This way you don’t get the raw heat of the peppers, but flavor from the oil on the skin of the peppers. Later on you may fish them out and discard, or leave them for people who enjoy heat to crush them as they eat. Which is what I did with my Sada Roti.

Remove the lid, add the washed/chopped spinach and mix well. Cook uncovered for 4-5 minutes.

At this point you’ll check and adjust the salt to your liking. Burn off any liquid at the bottom of the pot and turn off the stove.

Should you want to add a bit of coconut milk to the festivities, you’d skip the water I added and add 1/2 cup of coconut milk. Ginger, turmeric and/or roasted cumin (geera) would make great additions as well.

As mentioned above I tucked in with Sada Roti, but steamed rice, boiled dumplings, ground provisions or even simply boiled potatoes would be excellent with this. If all fails, toast some bread and enjoy yea.

Gluten Free Side Dishes

Bitter Melon (Carilie) Anchar.

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As explained in the video below, I loosely called this an Anchar and not a Kuchela, while either name could work in describing this wonderful spicy pickle. Yes, Mango Anchar is as classic as it gets, this version is quite unique as the slight bitterness of the Carilie compliments the Anchar Masala and other flavors.

You’ll Need…

2-3 lbs Bitter Melon (sliced/dried)
3/4 cup veg oil
2-3 Scotch Bonnet peppers
8 cloves garlic (diced fine)
1 teaspoon salt
3 tablespoon Anchar Masala

Notes! If making this recipe gluten free, please go through the full list of ingredients to ensure that they meet your specific gluten free dietary requirements. May I recommend that you follow along with the video below as much more about the recipe is explained there. Especially why I didn’t use Mustard Oil as traditionally used in making any Anchar. I used a lot of Scotch Bonnet peppers in making this Anchar as it’s meant to be spicy, but you can tailor it to your heat tolerance. Use any spicy pepper you like or can source.

Remove and discard the interior of the Carilie, wash well with cool water (drain) and slice into thin sticks. Then pat dry and place onto a baking tray. You can simply air-dry it at this point but in keeping with tradition, I placed the tray in the direct sun for 2 hours. The goal is to dehydrate the Carilie so when we get to making the Anchar it will absorb all of those wonderful flavors. Yes you can sprinkle salt onto the Carilie pieces as it will further remove moisture from the Carilie pieces. However I don’t as I want to keep the true flavor (bitterness) of the Carilie and by adding salt, it will remove that (for the most part).

Once dried, we can get started.

Add the oil to a wide pan or low heat and add the diced Scotch Bonnet peppers along with the garlic and bring to a sizzle. I explained why I added the pepper to cold oil to start and why you need to vent your kitchen to prevent you from choking.

Keep the heat at a temp where you have a gentle sizzle going as we don’t want to burn the garlic, but flavor the oil with its lovely aroma. Cook for 5-7 minutes.

Add the Anchar Masala (see your local West Indian market for it or online) and stir well. Cook on low for another 4-5 minutes to bloom all of the spices which make the Masala.

Time to add the Carilie to the pan and mix well. In goes the salt and cook for 15-25 minutes. This all depends on how thick you cut the Carilie pieces and how dry they are.

Dryer Carilie will absorb the flavors much quicker.

Turn off the stove and allow the Anchar to cool before putting it in a sterilized glass jar (it will leave its flavor in plastic containers) and store in a cool place for 3-6 months or in the fridge for double the time. Enjoy as a side condiment to your fav curry dish.

I especially like the oil from this, drizzled on said curry dishes or as a topping for soups and dhal.

Gluten Free Seafood

Spinach Bhagi.

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While the classic way of making this dish is to use the tender leaves of the Dasheen (taro) plant, the end result of using baby spinach as I’m about to share, is just as tasty. Whether it’s served with Dhal and Rice or alongside hot Sada Roti, bhagi remains one of my favorite vegetarian dishes. Yes, this version contains pieces of salted Cod (fish), but you can easily omit it and have a fully vegan dish.

You’ll Need…

1 1/2 tablespoon Olive oil
1 1/2 cup prepared salted Cod
1 medium onion (sliced)
6-8 cloves garlic (smashed)
3/4 teaspoon black pepper
3 Bird’s Eye Peppers (rough chopped)
2 lbs baby spinach (washed/drained)
salt (see below)
1 medium tomato (diced)

Notes. Add 1-2 tablespoons of coconut cream for a lovely flavor and if you’re someone who gets an itch at the back of your throat from eating spinach, add the juice of 1/2 a lemon juice when you turn off the stove. May I recommend that you follow along with the video below as much more about the recipe is discussed there. If making this recipe gluten free, please go through the full list of ingredients to ensure they meet with your gluten free dietary requirements. I didn’t add any salt to the dish as the remnants of salt from the salted Cod was enough to season things for me.

May I recommend that you buy boned (boneless) salted cod or any of your fav salted fish and use the video above to learn how to prepare it for use. Essentially you’ll have to remove the salt it was cured in and in the process, rehydrate it a bit so it’s more meaty and tender.

Heat the olive oil in a wide pan on a medium flame, then add the prepared salted Cod bits, along with the onion, garlic, hot pepper (I used Bird’s Eye but you may use our fav and in the amount you can tolerate) and black pepper. Turn the heat to low and cook for 3-4 minutes.

Turn the heat back to medium and start adding the washed/drained spinach to the pot and stir. If you wanted you could give the spinach a rough chop. It will seem like a lot, but it will wilt as it cooks. Keep adding in batches and stir.

In a few minutes it will all wilt and fit, you’ll also notice that it will spring a lot of liquid. That’s normal.

Add the diced tomato and continue cooking on a medium/low flame with the pot uncovered.

At this point you can add the coconut cream if you decide to rock that tip for additional flavor.

About twenty minutes later the liquid should all be gone, turn the heat up a bit to burn off any that’s remaining. Taste for salt and adjust to your liking at this point as well.

Finish with the lemon juice mentioned in the notes above, if you wish. At the start of the post I mentioned how I enjoy this dish, what I failed to say was that you must also have a side of Lime or Lemon Peppersauce to really feel like you’re back in the Caribbean enjoying this dish.