Aubergine curry is a simple, cozy, and flavorful dish that’s perfect for any day of the week. Made with soft, cooked aubergines (also called eggplants), this curry is full of warm spices and creamy coconut milk. It’s a great vegetarian or vegan meal that fills you up and tastes amazing.
The aubergine soaks up all the rich flavors from the sauce, making every bite delicious. You can serve it with rice, naan, or on its own. Best of all, it’s easy to make with just a few ingredients and is ready in under an hour.
Why This Recipe Works
This recipe works because aubergines have a soft texture that absorbs all the spices and flavors in the curry. When cooked with garlic, onion, tomatoes, and coconut milk, they become creamy and rich without needing any fancy ingredients. The coconut milk adds a smooth, mellow flavor that balances the spices perfectly, making the dish warm and comforting.
Another reason this recipe is great is that it’s flexible and easy to adjust. You can make it spicy or mild, and it goes well with many sides. You don’t need meat or dairy to enjoy a full, satisfying meal. Plus, it’s budget-friendly and works well for both weeknight dinners and meal prep. Whether you’re vegan or just want a healthy meal, aubergine curry is a great choice.
Ingredients
Aubergine (Eggplant) – Soft and creamy when cooked, it soaks up the curry flavors. You can use baby eggplants or regular ones, chopped into cubes.
Onion – Adds sweetness and depth to the curry. Red, white, or yellow onions all work well.
Tomatoes – Give the curry a tangy base and rich texture. Use fresh or canned tomatoes.
Garlic – Brings a bold, savory taste. Garlic powder can be used if fresh garlic isn’t available.
Coconut Milk – Makes the curry creamy and smooth. You can use yogurt or cream as a substitute, but the flavor will change.
Tips
- Salt the aubergine cubes and let them sit for 15 minutes to reduce bitterness.
- Fry the aubergine first for extra flavor and better texture.
- Use full-fat coconut milk for a rich and creamy curry.
- Add chili powder or fresh chilies to make it spicier.
- Garnish with fresh coriander for a fresh finish.
How to Serve
Aubergine curry is warm, rich, and full of flavor. It’s a comforting vegetarian dish that pairs well with rice, bread, or even on its own. The soft aubergine soaks up the spices and coconut milk, making every bite tasty and satisfying.
- With Rice – Serve with basmati or jasmine rice for a full meal.
- With Flatbread – Enjoy with naan, roti, or pita to scoop up the curry.
- As a Side Dish – Serve alongside grilled meats or other veggie curries for a bigger spread.
Similar Recipes
Aubergine Curry
Ingredients
- 2 medium aubergines chopped
- 1 onion chopped
- 2 tomatoes chopped (or 1 cup canned tomatoes)
- 2 cloves garlic minced
- 1 teaspoon grated ginger optional
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon curry powder
- ½ teaspoon turmeric
- ½ teaspoon chili powder optional
- 1 cup coconut milk
- Salt to taste
- Fresh coriander for garnish
Instructions
- Sprinkle salt over the aubergine cubes and let them sit for 15 minutes. Pat dry.
- Heat oil in a pan. Add cumin seeds and let them sizzle.
- Add chopped onion and cook until soft. Add garlic and ginger, stir for 1 minute.
- Add tomatoes, curry powder, turmeric, and chili powder. Cook until the tomatoes break down.
- Add aubergine and cook for 8–10 minutes, stirring often.
- Pour in coconut milk and simmer for 10–15 minutes until the aubergine is soft and the curry thickens.
- Add salt to taste. Garnish with coriander and serve hot.
Notes
• Fry the aubergine first for extra flavor and better texture.
• Use full-fat coconut milk for a rich and creamy curry.
• Add chili powder or fresh chilies to make it spicier.
• Garnish with fresh coriander for a fresh finish.
A creamy, fragrant aubergine curry ready in 20 minutes and is incredibly quick and easy to make and packed with flavour.