Start by washing and peeling the potatoes. Cut them and the eggplants into evenly-sized cubes.
In a large pot, heat the vegetable oil over medium heat. Add cumin seeds and wait for them to sizzle.
Stir in the finely chopped onions. Sauté until they turn translucent.
Add minced garlic and ginger. Continue to sauté for a couple of minutes until aromatic.
Toss in the chopped tomatoes and green chilies. Cook until the tomatoes are soft.
Mix in the spices: turmeric powder, red chili powder, and coriander powder.
Add the cubed eggplants and potatoes to the pot. Stir to coat them with the spices.
Pour in the coconut milk and add salt. Give it a good mix.
Cover the pot and let the Vegan Eggplant and Potato Curry simmer on low heat for 25-30 minutes or until the vegetables are tender.
Adjust seasoning if required.
Garnish with freshly chopped cilantro before serving.