This simple aubergine curry recipe is full of amazing flavour while staying healthy — and it’s ready in just 20 minutes!
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Aubergine Curry
- Substitutions
- Variations
- How to make Aubergine Curry
- Leftovers
- Recipe FAQs
- More Aubergine Recipes
- You might also like
- Rate it…
- Aubergine Curry Recipe
Why this recipe works
This creamy aubergine curry balances rich, warming spices with coconut milk and tender roasted eggplant for a comforting, quick meal. It’s naturally gluten-free and vegan, but its deep flavour and satisfying texture make it popular with non-vegan eaters too. Serve with basmati rice, quinoa, or flatbread to complete the plate.
Ingredients to make Aubergine Curry
- Aubergine (eggplant) – the main ingredient; roast or air-fry for great texture.
- Curry powder – I used mild; choose your preferred heat level.
- Olive oil – for roasting and frying the aromatics.
- Onion – finely diced to build flavour.
- Garlic cloves – crushed or minced for aroma.
- Ground turmeric – adds colour and a warm, slightly peppery note.
- Chilli flakes – a pinch for heat; adjust to taste.
- Chickpeas – canned chickpeas add creaminess and protein.
- Full-fat coconut milk – for richness and a smooth sauce.
- Spinach – a handful stirred in at the end for colour and nutrients.
- Fresh lime juice – brightens the finished dish.
See the recipe card below for exact quantities and full details.
Substitutions
- Aubergine: Use 3 baby aubergines instead of one large, or swap for sweet potato, butternut squash, or pumpkin if you prefer.
- Spices: If you don’t have curry powder, use garam masala, ground coriander, or cumin to taste.
- Chickpeas: White beans or lentils work well as alternatives.
- Coconut milk: Replace with another unflavoured milk, cream, or yogurt for a different texture.
- Spinach: Kale or chard are good swaps; add a little longer to wilt tougher greens.
- Lime juice: Lemon or bottled lime juice can be used if needed.
Variations
- Spicy: Increase chilli flakes, add fresh ginger, or choose a hotter curry powder.
- Deluxe: Add chopped tomatoes, roasted nuts (cashews or peanuts), or top with fresh coriander and chilli for more texture and flavour. Serve with rice, potatoes, or noodles.
- Kid friendly: Cut the aubergine into smaller pieces and reduce the chilli to suit young palates. Serve with naan or rice.
How to make Aubergine Curry
Step 1: Slice the aubergine into large pieces and place on a baking tray. Drizzle with olive oil, sprinkle 1 tbsp curry powder, season with salt and pepper, then toss to coat. Roast at 200°C for 20 minutes or air-fry at 205°C for about 12 minutes.
Step 2: While the aubergine cooks, finely dice the onion and crush the garlic. Sauté them in a little oil for 2–3 minutes until softened.
Step 3: Add the remaining curry powder, turmeric, and chilli flakes to the pan. Fry for a minute to release the spices’ aroma.
Step 4: Add drained chickpeas, full-fat coconut milk, and a pinch of salt and pepper. Simmer for 7–8 minutes until the sauce thickens slightly.
Step 5: Stir in the spinach and lime juice until the spinach wilts, then fold the roasted aubergine into the curry. Adjust seasoning and serve hot.
Hint: Oven times vary, so watch the aubergine to prevent burning. Roasted aubergine should be tender and slightly caramelised.
Leftovers
Store leftover curry in an airtight container in the fridge for 4–5 days. Reheat gently in a pan over low heat or in the microwave until piping hot. This curry also freezes well for up to 3 months; thaw overnight in the fridge before reheating.
Recipe FAQs
Yes. Portion it into airtight containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove or in the microwave.
Absolutely. Aubergine becomes soft and absorbs flavours beautifully, making it an excellent addition to many curries.
Peeling is optional. The skin is edible; choose to peel larger aubergines if the skin is thick or if you prefer a softer texture.
More Aubergine Recipes
- Awesome Aubergine Bake
- Aubergine Miso
- Aubergine Salad
- Mediterranean Vegetables
- Peanut Butter Aubergines
- Vegan Moussaka
- Vegetable Curry
- Aubergine Parmigiana
- Air Fryer Aubergine
- Roasted Aubergine
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Aubergine Curry
Ingredients
- 1 aubergine
- 2 tbsp curry powder
- 1 drizzle olive oil
- 1 white onion
- 3 garlic cloves
- ½ tsp turmeric
- 1 pinch chilli flakes
- 1 can chickpeas (400g)
- 1 can full fat coconut milk (400ml)
- 1 large handful spinach (optional)
- 1 lime (juice)
Instructions
-
Slice the aubergine into large pieces, toss with olive oil, 1 tbsp curry powder, salt and pepper. Roast at 200°C for 20 minutes or air-fry at 200°C for about 12 minutes.
-
Finely dice the onion and crush the garlic. Sauté in a little oil for 2–3 minutes until softened.
-
Add the remaining 1 tbsp curry powder, turmeric and chilli flakes. Fry for 1 minute.
-
Stir in drained chickpeas and coconut milk, season with salt and pepper, and simmer for 7–8 minutes until slightly thickened.
-
Add spinach and lime juice, stir until the spinach wilts, then fold in the roasted aubergine. Adjust seasoning and serve.
Notes
Storage: Keep in an airtight container in the fridge for 4–5 days. Reheat gently until hot.
Freezing: Freeze portions for up to 3 months. Thaw overnight in the fridge before reheating.
Tips: Add other vegetables like peppers or mushrooms, or include tofu or cooked meat if you’re not keeping it vegan. Increase chillies for more heat.