I love how this aubergine curry brings such depth of flavor with just a few simple ingredients. The tender cubes of aubergine soak up the rich coconut-tomato sauce beautifully, and the spices make the kitchen smell amazing while it cooks. I find this dish comforting yet light, and it’s one of my go-to vegetarian meals for busy weeknights. It’s wholesome, easy to make, and tastes even better the next day.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 large aubergines (about 500g) 2 tablespoons vegetable oil 1 large onion, finely chopped 2 cloves garlic, minced 1 inch ginger, grated 1 teaspoon cumin seeds 1 teaspoon mustard seeds 1 teaspoon turmeric powder 1 teaspoon garam masala 1 can (400g) chopped tomatoes 1 can (400ml) coconut milk to taste salt for garnish fresh coriander leaves
Directions
I start by washing the aubergines and cutting them into 1-inch cubes, then set them aside.
I heat the vegetable oil in a large skillet over medium heat. Once it’s hot, I add the cumin and mustard seeds and sauté for about 30 seconds until fragrant.
I add the chopped onion and cook for around 5 minutes, until it becomes soft and translucent.
Then I stir in the minced garlic and grated ginger and cook for another minute until everything smells aromatic.
I sprinkle in the turmeric powder and garam masala, mixing well to coat the onions and aromatics with spice.
I add the chopped aubergines to the skillet and stir so they’re evenly coated with the spices. I cook them for about 5 minutes.
I pour in the chopped tomatoes and coconut milk, then stir to combine everything.
I bring the curry to a gentle simmer, reduce the heat to low, cover the skillet with a lid, and let it cook for about 20 minutes, stirring occasionally, until the aubergines are tender.
Once cooked, I season with salt to taste and stir in fresh coriander leaves before serving.
I serve it hot with rice or naan bread for a complete meal.
Servings and Timing
This recipe serves 4 people. Prep time is 15 minutes, cook time is 30 minutes, and total time is 45 minutes.
Variations
I sometimes like to add vegetables such as bell peppers, spinach, or peas to give the curry more color and nutrition. For a spicy kick, I add a chopped green chili or a teaspoon of chili powder. If I want a thicker sauce, I let it simmer uncovered for a few extra minutes. When I’m in the mood for something tangy, I stir in a small squeeze of lemon juice just before serving.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop over low heat, adding a splash of water or coconut milk to loosen the sauce if needed. This curry also freezes well for up to a month; I thaw it overnight in the fridge and reheat before serving.
FAQs
Can I make this curry ahead of time?
Yes, I often make it a day ahead since the flavors deepen overnight.
Can I roast the aubergines instead of frying them?
Yes, I sometimes roast them in the oven until tender before adding them to the sauce for a smokier flavor.
Can I use light coconut milk?
Yes, I use light coconut milk when I want to reduce calories, though the sauce will be slightly less creamy.
How do I prevent the aubergines from soaking too much oil?
I cook them over medium-high heat and avoid overcrowding the pan so they brown rather than absorb too much oil.
What can I serve with this curry?
I love serving it with steamed basmati rice, jeera rice, or warm naan.
Can I make it without coconut milk?
Yes, I sometimes replace coconut milk with cashew cream or a mix of yogurt and water for a different flavor.
How spicy is this curry?
This version is mild, but I adjust the spice level by adding more chili powder or fresh chilies.
Can I freeze this curry?
Yes, it freezes beautifully. I store it in portions for easy reheating later.
What type of aubergine works best?
I prefer large globe aubergines, but smaller varieties like Japanese or baby aubergines also work well.
Can I use canned tomatoes instead of fresh ones?
Yes, canned tomatoes give a consistent flavor and thickness to the sauce.
Conclusion
I love this aubergine curry for how simple yet flavorful it is. The creamy coconut base, the tender aubergine, and the fragrant spices come together to create a comforting, satisfying dish. It’s perfect for anyone looking for a hearty vegetarian curry that’s easy to make and full of authentic Indian flavor. It’s one of those dishes I keep coming back to week after week.
A creamy, flavorful Indian-style aubergine curry made with tender eggplant, aromatic spices, and a rich coconut-tomato sauce. Perfectly balanced and comforting, it’s a wholesome vegetarian meal ideal for busy weeknights.
Ingredients
2 large aubergines (about 500g), cut into 1-inch cubes
2 tbsp vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
1 inch ginger, grated
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp turmeric powder
1 tsp garam masala
1 can (400g) chopped tomatoes
1 can (400ml) coconut milk
Salt, to taste
Fresh coriander leaves, for garnish
Instructions
Wash and cut the aubergines into 1-inch cubes and set aside.
Heat vegetable oil in a large skillet over medium heat. Add cumin and mustard seeds; sauté for 30 seconds until fragrant.
Add the chopped onion and cook for 5 minutes until soft and translucent.
Stir in the garlic and ginger and cook for another minute until aromatic.
Add turmeric powder and garam masala, stirring to coat the onions in the spices.
Add the aubergine cubes and cook for about 5 minutes, stirring occasionally.
Pour in the chopped tomatoes and coconut milk, then stir to combine.
Bring to a gentle simmer, cover with a lid, and cook for 20 minutes on low heat, stirring occasionally, until the aubergines are tender.
Season with salt to taste and stir in fresh coriander before serving.
Serve hot with steamed rice or naan bread.
Notes
Add chopped green chili or chili powder for a spicier curry.
Roast aubergines in the oven before adding for a smoky flavor.
Use light coconut milk for a lower-calorie version.
For a thicker curry, simmer uncovered for a few extra minutes.
Stir in lemon juice before serving for a tangy finish.
