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Amazing Aubergine Curry For A Zinger Of A Curry Night!

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We are partial to a curry (just a smidge), around these parts and if you are of the same mind, boy do I have an amazing and delicious aubergine curry for you, or what?!

A plate of our Amazing Aubergine Curry served with fluffy Basmati rice | Hurry The Food Up

But first, riddle me this: what is the aubergine? Is it a vegetable? Is it a fruit? A berry???? And why does it have so many different names? Aubergine hither, eggplant thither – like, make your mind up, right?!

What a load of palaver over one weird-looking veg, eh?

Like ‘em or loathe ‘em, aubergines are actually quite nutritious.

They’re full of fiber, B1 and B6 vitamins, antioxidants, and various minerals including copper, manganese, and potassium.

Mise en place for our amazing aubergine curry | Hurry The Food Up

But first things first, can you put aubergine/eggplant in a curry?

Yes, you can – and we aren’t saying so just cos we LOVE our curries!

In Thai, Middle Eastern, and Indian cuisines, for example, eggplants are quite common – sumptuous curries are made using the baby eggplant variety.

Aubergines go incredibly well with the usual curry components. Coconut milk, for example, pairs so well to make a creamy aubergine curry; protein-packed lentils or chickpeas and curry powder make a delicious aubergine and chickpea (or lentil) curry.

If you have never cooked with aubergines before, get your frying pan out and try out our vegan aubergine curry recipe for dinner tonight (it’s one of our favorite one pot vegetarian meals).

It is one of our most popular curries, and pairs wonderfully with brown rice and/or naan, and some cooling raita.

Once you have opened that door, take a peek at our 40 delightful vegetarian eggplant recipes collection. We have a collection featuring mouthwatering vegan aubergine curries too!

Welcome to Team Aubergine!

Diced aubergines sauteing in a hot pan with onions | Hurry The Food Up
Amazing Aubergine curry simmering on the stove | Hurry The Food Up


Aubergines / eggplants

For an unctuous curry, tender aubergine is a must. If the veg is too mature, or too seedy, then the flesh would be too tough and unpleasant to eat.

Tender aubergines are like little sponges, soaking up all the yumminess from the gravy and the spices, making them perfect vehicles for flavor.

Texture-wise too, they are chewy and almost ‘meaty’ – which is why they are ideal for those new to the vegetarian/vegan way of eating.

Further down in this article, we talk about how to select the best veg, so use that as a guide in your future veggie selection.

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Basmati rice

Curries need a carby vehicle to help carry them – rice or rotis. And basmati rice is the Ferrari of the carby vehicles, with its unique scent, nutty taste, and delicate texture.

When the steam gently rises off freshly cooked basmati, you are transported to a higher plane of existence. Spoon the curry gently over your rice and get the party started in your mouth.


When it comes to a good curry, the triumvirate of tomatoes, onions, and garlic is super important. Red onion, more than white onion, with its full-bodied flavor, is a must-have for any good curry, and our aubergine curry is no different.

Diced onions, chopped tomatoes, and minced garlic in a little oil meld beautifully to provide any curry with a beautiful gravy base.

Coconut milk

Coconut milk is a top-level ingredient that elevates any dish from a regular one to “OMG what is this ambrosia I am having?!” But it is best to go with low-fat coconut milk as the full-fat version can sometimes overpower a dish and dull the taste of the vegetables and the spices.

One note of caution: coconut milk can split very easily, so once added cook the curry on low heat or a gentle simmer.


The spices you add to a curry are total game-changers. The curry powder / garam masala spice blend adds a punch to the curry and some heat, adding a layer of flavor.

Another flavor duo is ground cumin and coriander powders. These join hands with the regular garam masala and add some oomph to it.

All these spices/masalas you add to a curry, the aubergines would just slurp them right in, infusing them with gorgeous flavor and their own brand of umami-ness.


Olive oil pairs really well with aubergines, though curries, in general, are made with vegetable oil, sunflower oil, or coconut oil.

Whichever oil you go with, make sure it is a neutral oil and cook on low to medium heat. That’s the way for maximum flavors.


If you are making an Indian eggplant curry, then fresh curry leaves are a must. Tossing in a handful in hot oil along with mustard seeds and cumin seeds, and garnishing the curry with that is the best way to finish it off. Freshly chopped coriander over a curry adds a beautiful touch too.

For Thai curries, fresh torn Thai basil leaves add a nice punch of flavor to the curry.

A delighted Dave tucking into his bowl of aubergine curry | Hurry The Food Up

How to make the best aubergine curry?

Time needed: 35 minutes

  1. Prep

    First, the prep – dice the onions, deseed and chop the tomatoes, mince the garlic, and cut the aubergine into small cubes, evenly sized.

  2. Fry

    Fry the aubergine in olive oil on high heat, stirring constantly so it doesn’t burn.Amazing Aubergine Curry (Eggplant Curry) – Vegan & Delicious - prep the aubergine and onion in a large pan #vegan #curry |

  3. Cook

    Next, wash and soak the basmati rice. Then cook it as per the instructions on the packet.

  4. Make

    Now, the fun bit – making the curry. Start adding the aromats to the aubergine – add the diced onion and saute. Cook over slow, medium heat. Next, drop in the minced garlic. Stir frequently.

  5. Add

    Add the garam masala, turmeric, ground cumin, and coriander, and fry till the aroma develops. Add the chopped tomatoes. Simmer. Add the coconut milk.

  6. Finish

    Salt the curry to taste, cover and simmer till you are happy with the consistency of the curry. Remember it will thicken as it cools, so stop ahead. Garnish with freshly chopped coriander if you have any.

Aubergine FAQ

What is the best way to eat aubergines?

Roasting aubergines directly over a fire, in my opinion, is the most perfect way to eat one. The smoke gets right into the veg and adds an amazing depth of flavor.

The roasted veg (it would be incredibly silly to term it the ‘roasted berry’!) can then be mashed and made into a dip (baba ghanoush) or made into a curry (baingan bharta, the Indian brinjal curry).

If you don’t have much time to faff in the kitchen, here’s a quick recipe for you: simply cut the veg into chunks and stir fry (talking of stir fry, check these out!) the aubergine pieces in a tbsp of oil.

Salt, dried red chilies, your favorite spice blend/ garam masala mix, some fresh coriander on top, bingo bango, job done!

Why do you soak aubergine before cooking?

One, aubergines can be a bit bitter, and soaking them in water for a bit with some salt helps leach the bitter taste from the flesh of the vegetable.

Two, once cut and exposed to the air, the flesh turns dark very quickly. Soaking prevents this from happening, keeping the veg looking nice and fresh!

How can you pick the right eggplant/aubergine?

Aubergines can go off pretty quickly and they’re also quite sensitive to bruising and improper storage. It’s best to keep them somewhere dark and cool (like the fridge or chilled storage room) and away from the damp. Try not to nick or cut them.

When buying, find one that is deep in color and feels ‘heavy’ for its size. When the skin is pressed it should spring right back. If it stays indented, looks blemished or wrinkled then its best days are probably behind. Pick another!

The tender ones generally do not have many seeds in them. But even if they do, they tend to be small and are totally edible, not to worry. Just give it a quick wash, slice the stem off, and a little from the bottom and you’re good to go. No peeling or de-seeding is necessary.

Now that you have been inducted into our Aubergine Fanclub, let’s check out our delicious curry recipe in full, shall we?

We guarantee it is a keeper, one for the whole family to enjoy!

Serving suggestion: serve our aubergine curry hot, with basmati rice | Hurry The Food Up
Amazing Aubergine (Eggplant) Curry
4.70 from 149 votes
Creamy aubergine curry laced with unctuous coconut milk, delicately spiced with garam masala powder. Try making our aubergine curry today!
Diet: dairy-free, egg-free, gluten-free, vegan
Prep Time:5 minutes
Cook Time:30 minutes
Total Time:35 minutes
Servings:2 people



  • 1 tsp sugar (or 1-2 tbsp mango chutney)


  • Cook rice according to packet instructions.
    ⅓ cup basmati rice
  • Dice the tofu into small pieces. Heat up 1 tsp olive oil to medium heat in a large frying pan and add the tofu. Add some salt and let it fry for 15 min or until it’s crunchy. Make sure to stir occasionally, have patience and taste test!
    8 oz tofu, 2 tsp olive oil
  • Cut the aubergine into small cubes. Fry in a large pan with 1 tsp of olive oil on high heat for 3-4 minutes. Stir well so it doesn’t burn.
    21 oz aubergine
  • In the meantime dice the onion and throw it in too. Put it back to a medium heat and cook for 5-6 minutes.
    1 red onion
    Amazing Aubergine Curry (Eggplant Curry) – Vegan & Delicious - prep the aubergine and onion in a large pan #vegan #curry |
  • Crush or dice the garlic.
    2 clove garlic
  • Stir in the garlic, garam masala, turmeric and ground coriander. Cook for another 3-4 minutes, stirring well.
    1 tsp garam masala powder or curry powder, 1 tsp turmeric, 1 tsp ground coriander
  • Pour in the chopped tomatoes and coconut milk. Add salt. Simmer for about 15 minutes. The coconut milk thickens so stop cooking when it is at the right consistency for you. Stir in the sugar or mango chutney if you like it a little sweeter.
    1 can tomatoes, 1.5 cups low fat coconut milk, Salt and pepper to taste, 1 tsp sugar
    Amazing Aubergine Curry (Eggplant Curry) – Vegan & Delicious - add chopped tomatoes, coconut milk and simmer for 15 minutes #quick #aubergine |
  • Serve with salt and pepper to taste.
    Amazing Aubergine Curry (Eggplant Curry) – Vegan & Delicious - Goofy Dave munching the aubergine curry #vegetarian #eggplant |


Soo, we’ve used light coconut milk in this recipe to keep the calories at just below 500kcal per serving. If you opt for the full fat coconut milk you’ll end up with 700kcal per serving. Both is fine, just sayin’.
Please note the nutritional information also includes the optional sugar.
We have some other awesomeeeeeee curries on the site. Our most popular is this lovely vegan chickpea curry. This red onion chutney is also perfect for serving with your curry.


Nutrition Facts
Amazing Aubergine (Eggplant) Curry
Amount per Serving
% Daily Value*
Saturated Fat
Polyunsaturated Fat
Monounsaturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
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So, tell us. Did you give our aubergine curry recipe a go? How did it turn out? What suggestions do you have for us? Talk to us 🙂


Leave a comment below

Your comments make our day. Thank you! If you have a question, please skim the comments section – you might find an immediate answer there. If you made the recipe, please choose a star rating, too.

Recipe Rating

  1. 5 stars
    This looks like an Indian traditional recipe and It looks delicious. I have never seen like this before rice with this recipe.

  2. Looks delicious! Should I use full-fat coconut milk?

    1. That’s a good question, Erica! It really depends on the individual. In terms of pure taste then full fat coconut milk is generally superior, though it can be a little calorie dense! If you’re watching calories for any reason then a skimmed version might be the best bet 🙂

      1. There seems to be a lot of sauce. Tastes really nice tho

        1. Yes, we’re pretty saucy with our recipes! Did you mix a staple like rice with it?

          1. 5 stars
            Simply delicious. I had some homemade mango chutney that I used and it definitely added to the flavour. I used full fat coconut milk. This was very quick and easy to make and has given me about 4 servings. (My neighbour got to have some). Even better on day 2! Will go into my quick and easy recipe file. (Actually, its already stored in my brain)

  3. Tins and cans come in different sizes. What size tin of tomatoes and what size can of coconut milk, what size of eggplant. It looks great but sizes are needed.

    1. Good points, Kathy! We’ll get that updated 🙂

    2. 5 stars
      Soooo good! Thank you for this recipe!

      1. You’re very welcome, Claire!

  4. 5 stars
    This was delicious! I was skeptical even as I was making it because it seemed so simple and fast, but it was very flavorful. I used full fat coconut milk and added 2 T Major Grey chutney at the end to round it out. I’m not sure how much the eggplant weighed but it was pretty big, and I used a 14.5 oz. can of tomatoes and a 13.5 oz. can of coconut milk.

    1. Yes, I know exactly what you mean! I had the same when I tried out the curry for the first time. What I liked most about the dish: how the aubergine soaks up the sauce, yuuummm 😀

      1. Can I freeze this curry?

        1. I’d think it would be fine! I haven’t tried it yet as there’s normally none left after we cook it :D.

    2. 5 stars
      First time I’ve made a curry sooo good I’m trying the colyflower curry today. I’m not vegetarian but who needs meat when this tastes so good. Cheers guy’s. Gary

      1. Ahh, thanks Gary! We’re with you on that one! Awesome stuff – enjoy the next curry too . Thanks for writing!

  5. 5 stars
    We’ve been veggie for 9 months, are in our mid-50s and are loving the variety of foods; touch wood, really no struggle so far! We took a gamble with this recipe and made it for the first time for our long-term veggie relatives. They loved it and wanted the recipe, then my husband took the leftovers to work and wowed the staffroom with the gorgeous aroma. Thank you…great to see so many more tempting ideas on your site. 🙂

    1. Woo! That’s the perfect story. Glad we were able to help, Sue! It sounds like the curry is earning its ‘amazing’ tag 😀

  6. Wow this seems to be really tasty vegan stuff. I think I’ll try this after my current Vienna trip. Thank you guys!

    1. It certainly is! Tasty and vegan :). Thanks Christian, have a great trip!

    2. This is not a mediterranean dish. It is Indian. Please rectify in your tags

      1. You’re absolutely right Deepak, not sure how that got in there! Thanks for pointing it out!

  7. 5 stars
    Just made this dish plus the vegan chickpea curry, sharing a tin of cocnut milk between them, as I only had one tin, and topped it up with ordinary milk. I learned to cook curries whilst living in England years ago, and it is my absolute favourite food. I totally loved these two recipes!! Can’t wait to try some more!!., THANK YOU!!

  8. Hi. Thank you for the great recipes! I see that Marianne combined regular milk & coconut milk. I hate to change the recipe, but even the light coconut milk is high in calories for everyday use (but fine for special occasions). Do you think I could get good results by combining light coconut milk with almond milk? Thanks so much.

    1. I’m sure you could, Lupe! With almond milk it still sounds really nice, I’d definitely give it a go 🙂

    2. Looks great could you send on all the recipes to me please

  9. 5 stars
    Great recipe and so easy to follow.
    Can I freeze this curry ?
    Many thanks

    1. Awesome you found it so helpful. Yes Sharon, you definitely can freeze it, too!

  10. So simple and so easy, but so delicious!! Thanks for the recipe.

    1. You’re welcome, Elis! Glad you like it 🙂

  11. I over-bought eggplants (Aust ) and would like to use 3 medium ones in this recipe. If I double the tomatoes and coconut milk do you think that will be enough adjustment or should I be doubling the onion and spices as well?
    Look forward to your advice and to making this curry – tomorrow night hopefully.

    1. Oh dear, my answer comes too late! The weekend was inbetween, I’m sorry :((
      Yes, that would definitely be fine! Did it work for you?

  12. 5 stars
    My previous query re quantities seems to have disappeared, no problem. I doubled all ingredients but tripled the aubergine. The adjustments probably affected the hotness, i.e. quite mild, but that’s okay for my tastebuds. It was delicious and easy. This will become a regular dish for me. Thanks for the recipe. 🙂

    1. Oh! Sorry about the hick-up regarding our comment field! Even more thank you for taking the time to write us this positive feedback!! Really glad you like the recipe 🙂

  13. Hi

    Can you help me understand if the 379 calories is per portion, so in total it is over 750 for the curry?

    1. Hi! Yes exactly, the 379 calories is per serving. So using the ingredients as stated now and without rice/naan etc the whole thing would be a little over 750kcals. Hope that helps!

      1. Thankyou
        Yes it helps, I am doing meal prep and making smaller portions, so just needed to clarify

        Just to share, I have tried this with quinoa instead of rice and also have roasted the aubergine in the oven for 20-25 mins

        1. Yes, it’s always good to be certain with these things! Ah nice, how was it with quinoa instead?

    2. 5 stars
      Hi Dave, my friend and I absolutely love this recipe. We make it regularly. It’s really delicious and so quick and easy to make. Cheers 🙂

      1. Hey Mollie, ahhh that’s amazing to hear! Really glad this recipe has the fans it deserves. Thank you for writing, too!

  14. I made this curry last night, and it is sooooo good. Fresh coriander from the garden, a good dollop of yoghurt and homemade peach chutney finished it off beautifully. I served it with homemade flatbreads (recipe from Nagi at Thank you for the recipe. It will be made and shared many times in my house.

    1. You’re very welocme Fiona, thanks for the messages! Really glad you enjoyed. The coriander, yoghurt and chutney sounds perfect!

  15. 5 stars
    Quick and easy recipe with so much flavor…even with a couple of substitutions. I didn’t have coconut milk or coriander, so I used half and half and curry powder. The lime juice really brings out the flavor!

    1. Really glad you liked the curry, Judy!! 🙂

  16. The recipe says 1 cup = 375ml, I think you meant 1 1/2 cups = 375ml

    1. Well spotted, Steve! Sometimes we like to check readers really are looking closely ;). Thanks for the heads up!

  17. 5 stars
    Made it tonight. Delicious! I used two small eggplants from a farmer’s market, 2/3s of a can of full fat coconut milk and a whole 14 oz can of diced tomatoes. Only tweak was adding a teaspoon of cumin because I love cumin!
    & some fresh cilantro.
    Really really nice easy dish!

    1. Hooray! Very happy to hear that, Carey. Awesome about the ingredients, I’m sure other readers will find that helpful. Haha yes, I like cumin and love fresh cilantro – nice choice 😀

  18. 5 stars
    Amazing I used a tad more coconut milk and salted my eggplant 1st to draw some moisture out in a colander for about 40 min prior to frying it. Thank you for this recipe

    1. Ahh, nice tweaks indeed, Natalie!! Really glad this curry turned out tasty for you 😀

  19. Hi ! Do you think it would also work with heavy cream (maybe watered down with milk) instead of coconut milk ?

    1. Hi Alex, yey I’m sure it would. In my opinion a good curry needs to have just a hint of sweetness in the background, so without the coconut milk I would stir in a tsp or two of sugar or honey. Alternatively you could stir in chutney too, that’s really nice as well. Enjoy!

  20. 5 stars
    Fantastic recipe thankyou!
    I used loe fat coc milk so thickened ir up with quinoa and red lentils.
    I also added other vegs.
    One of my new favorites!

    1. Ooh, nice! Sounds great Lisa, glad you enjoyed it! Thank you for the comment 🙂

  21. 5 stars
    Amazing! Adding to the list of recurring meals. I’d recommend to chop eggplants ahead of time, sprinkle some salt over it and let sit for an hour before cooking. Also this curry is great with some red kidney beans for extra protein Thank you for the recipe!

    1. Hi Elena! Really glad you enjoyed it. Thanks too – the tips are great

    2. 5 stars
      Great recipe. Quick and easy to prepare. Goes great with biryani chicken

      1. Thanks, glad you enjoyed it Ilona!

  22. 5 stars
    This was OUTSTANDING!!!!! Wonderful flavor! Served over basmati rice with garlic naan on the side. And if I hadn’t had the naan to wipe out the remaining bit of sauce, I probably would have licked the plate clean – it was that good! Thanks for a great recipe!

    1. Hahaha, good job you had the naan on hand, Erin :D. Really glad you enjoyed it as much as we did, yay! You’re welcome for the recipe, thanks for letting us know you enjoyed it!

  23. Hi, do the eggplants need to be firm as I have several over ripe ones I need to use up asap. Thanks

    1. Nope, you can deffo use those as well 🙂

  24. I’m doing something wrong…
    Sauce looks rather red when I cook this recipe and also tastes a lot like tomato sauce.
    Does 1 garlic mean one whole garlic or just one slice?


    1. Hi Janine, the sauce does go a bit reddish – did you use the recommended amount? It could also depend on the curry paste. Yes a clove of garlic is just one piece from the bulb 🙂

  25. 5 stars
    Just wondering do you guys/gals salt your eggplant. Seems wars have almost been started with this question. Am going to cook asap, sounds delicious. Will post my appraisal when eaten.
    Shane from Australia

    1. Hi Shane! Interesting question. No, we don’t. At least not for this recipe 🙂

  26. 5 stars
    Absolutely delicious! Made it for the second time today and enjoy it very much. Just returned to vegan diet and looking for tasty dishes. This is tops. Thank you for sharing!

    1. Awesome to hear, Barbara! Glad you enjoyed it :). Thanks for writing!

  27. 5 stars
    Easy and fast, great results! I will look at trying more of your recipes for sure. What are vegan favorites?

    1. Thanks Verna! The vegan chickpea curry and the new lentil patties spring to mind 🙂 enjoy!

  28. 3 stars
    There are some irregularities in the cooking steps compared to a Indian traditional way of cooking. The Indian lady I know gave me these steps:

    1. You always toast/roast the spices first. you need to get the to be smokey and to enhance their aromas (without burning them). Using whole spices is always better than ground ones. Or using freshly ground ones.
    2. Then you add the onions and brown them.
    3. then you add garlic and ginger (if any)
    4. you add the eggplants or meats.
    5. Sauce: Tomatoes and/or coconut.
    6. fresh herbs if any.

    1. I Ioana, glad to hear these suggestions. What I know for sure is that the steps above lead to a really tasty Aubergine Curry. I’ll try out your flow of steps as well and then compare 🙂

  29. 5 stars
    I don’t have any coconut milk, do you think it would work with another plant milk – I have soy, almond and oat.

    1. Hi Fran, hmmm not sure if that would work well because the coconut milk has so much more fat in it. Surely something like cream would work. Or maybe a soy based cream alternative. But I wouldnt go with jsut plant milk.

  30. 5 stars
    Thank you for the recipe! Had a late night curry craving and decided to make this – it was quick and delicious! Added sweet potatoes and skipped the tomatoes, as I wanted to use up the former that’s been sitting on the counter for too long.

    1. Hey Judy, ah that’s awesome!! Glad you enjoyed it. Great idea to use up the sweet potatoes – don’t want good food to go to waste!

  31. 5 stars
    This was so delicious! I used two bunches of spinach instead of the eggplant and it worked out fine. I served it over rice and I had enough leftovers for lunch the next day. I loved the flavor and how easy it was to make. I will definitely be making this again and thank you so much for creating this awesome recipe!

    1. Hi Z, ah that’s very kind of you to say! I bet the spinach fitted well. You’re very welcome – and we enjoyed creating it, too!

  32. 4 stars
    Wow this recipe is delicious! And so simple to make! I think my eggplant could have done with being cooked a little longer to ensure there were no firm bits though.
    Although delicious, I felt like something was missing. I added a little cumin and voila! It was perfect! Reminded me of a vegetarian version of a great butter chicken!
    Would it be possible to do this in a slow cooker? I’d love to know how to adjust to do it in a slow cooker to get perfect tender eggplant!

    1. Hi Kelsie! Really glad you enjoyed it! Good question with the slow cooker – I don’t see why it couldn’t be done. I’m no slow cooker aficionado, though I do have one. I’ll stick it on my list to try – in the meantime if you give it a go please let me know how it went!

      1. Hi Dave, I have a family get together on the weekend and hope to wow my meat eating family with this vegie delight! Do you think it would work if I double all the sauce ingredients and threw in a can of chickpeas? And if so, when would you add the chickpeas?

        1. Hi Kelsie! That sounds awesome, I wish you a great time. Yes, just doubling the amount shoudn’t be a problem at all. I’d add the chickpeas after the canned tomatoes 🙂

  33. 5 stars
    Pretty delish. I just did both curry powder and garam masala. Also added a bit of chili pepper for spice. Otherwise exactly followed it and it’s delish.

    1. Really glad to hear!! Thanks for writing in 🙂

  34. WOW. This curry was unreal! This is definitely a keeper. Thank you for sharing this recipe.

    1. Woohoo! Glad to hear it hit the spot. Thanks for writing!

  35. 4 stars
    YUM!! Next time I’ll add a red chili or Serrano pepper because we like a little more spice but this was GREAT!!!

    1. Awesome! Haha yes, we try not to make the base recipes toooo spicy as they’re not for everyone but definitely worth adding an extra kick if you like it that way!

  36. 5 stars
    made this last night , absolutely delicious !
    unfortunately only had full-fat coconut milk but the diet starts next week !

    1. Ha! Gotta use the pantry stuff first! Glad you enjoyed this recipe, Judith 🙂

  37. 5 stars
    I made this for lunch today & it was fabulous. If I could I’d give it 20 stars, it’s that good. Thanks for posting this delicious dish.

    1. Hi Anna!! It’s delicious indeed! Thank you for the feedback and stars! 🙂

  38. 5 stars
    Made this tonight and it was amazing! We’ve got big appetites and I usually end up doubling up on the ingredients but this was spot on. Will definitely be making again!

  39. 5 stars
    Love the recipe! Very traditional and truly delicious.
    However I would recommend 2 cups of coconut milk rather than 3. 3 cups is way too much and makes the eggplant curry too liquid.

    Love your recipes though.
    Keep up the good work!

    1. We’re very happy that you like our recipes! And a big thank you for the recommendation – just to check – how many servings were you making. A serving for two should be 1.5 cups coconut milk 🙂

    2. Can I use regular tomatoes instead of from a tin? It’s all I have on hand

      1. Sure! It won’t be quite as ‘saucy’ but it’ll still taste great 🙂

  40. 3 stars
    I found this to be bland. The best curries I’ve tasted have considerably more spices. I added an additional heaping half teaspoon of all the spices plus curry powder and also red chili peppers. To sweeten it I added mango paste (with no added sugar). It also needed a bit of sourness and/or an acid as well as some freshness so I added tamarind concentrate, a bunch of fresh cilantro, and a squeeze of lime. And I used a white onion instead of the red. Red onion doesn’t add the right flavor. I agree with those who say it’s too much sauce. To fix that I added a can of chickpeas.

  41. 5 stars
    I make this all the time and love it! Great recipe!!

    1. Glad you enjoy it Bianca!!

  42. Yes!!!! Very, very easy. Very, very delicious.

    1. Thank you very much Dianne!!

  43. 5 stars
    I’ve made this recipe a few times now and it’s as easy as it says! I can’t do coconut so improvised using soya single cream and soya Greek style yoghurt works like a charm!
    Found it on pinterest and left a comment there !
    Fantastic recipe, thanks for posting it! ‍♀️

    1. Thanks Clare! Really glad you’ve been enjoying it! And good to know about the cream, I’m sure some other readers will find that very useful 🙂

    2. did you replace the same amount of yogurt for coconut milk?

  44. Cooking this curry as I write, smells and tastes great , plus so easy to make . Can’t wait for my friends to try it . Thank you!

  45. 5 stars
    Unbelievably simple and good.
    I always use brown rice.
    Served this with leftover (sweeter) chickpea curry and would add a bit of mango chutney to take the ‘edge’ off if serving on its own.

    1. Awesome to hear!! So happy you’re trying so many recipes Alison. Thank you for writing and the feedback!

  46. 5 stars
    Just a little late to the party (a 2018 recipe!) but discovered this recently and have cooked it several times, I love it! All I do differently is roast the aubergine first, double the spices and add a chilli. Thank you so much for sharing this Dave. The mango chutney tip too, eek, elevated the dish! 🙂

    1. Haha better late than never! Thanks a lot Lorna, that’s great to hear and really glad you enjoyed it!

  47. Made the coconut milk from a coconut after drinking the water, smashing the shell cutting out the meat and blending with water until a smooth texture was achieved. Was pretty generous with the herbs and spices. Happy that there is a lot of source, probably used too much coconut milk
    Tastes really good and spicy.

    1. Nice one John! Sounds awesome to have used the whole coconut, great stuff. Glad you enjoyed it, thanks for writing!

  48. 5 stars
    Made this several times for myself ,absolutely love it !

    1. Thank you Anne! Glad you liked it!

  49. Do you peel the eggplant ?

    1. Noo, not necessary 🙂

  50. 5 stars
    Crazy simple and still very delicious, even our -sometimes picky- two year old enjoyed it. I will be making again. It’s an easy, quick dinner using up any aubergine.. of which we get lots in our weekly Odd Box!

    I did make a few changes to go with what we had in.. I doubled the amount of aubergine and garlic, used up the last of our garam masala and a touch of madras curry powder (but cut back so our little one would enjoy), no turmeric in so used ginger powder, and one tin of tomatoes but about 500ml of coconut milk, made from desiccated coconut. It was redder than the yellow curry in the pictures here but still delicious and very creamy. It’s a great versatile recipe for using up what’s in the cupboard..

    Thanks so much for sharing 🙂

    1. Hi Olivia, awesome stuff! Really happy it went down so well, and the changes sound great, especially for the little one. Thanks for writing, it’s always great to hear when people discover new recipes and love them! 🙂

  51. 5 stars
    Made this a few times now , so easy and very delicious

    1. Really glad to hear this, Anne :-))

  52. 5 stars
    Loved this!! We never order eggplant in restaurants because it is usually tough on the outside and mushy inside. I cut mine in squares with the Vidalia Chopper and then baked them in the oven at 400 for about 25 minutes. Excellent texture with doing this. The skin softens and some of the moisture evaporates. I used both the garam masala and curry powder, and soy milk because that is what I had on hand. So delicious and easy. Thank you for the recipe.

    1. Awesome to hear, Denise! And thanks for the tip, that sounds really good. Glad you enjoyed it 🙂

  53. 4 stars
    This was very good but I expected more spice. It was very mild. Smelled wonderful while cooking.

    1. Ah great! Glad the curry turned out well! Although heat often depends on one’s preferences. In this case we recommend giving an additional dash of spices to your dish! 😉

  54. 5 stars
    Made this on Sun 22 Oct ’23.
    We both enjoyed the mild and well flavoured curry. It was very good, easy to prepare and we’ll try it again soon, but using rather more rice, maybe 125g.
    I discovered part way through cooking how mild it was, so I added a teaspoon each of baharat, cayenne and chili flakes.
    Because this was a last minute choice and as shops are closed all Sunday in here Norway we’d no fresh herbs or curry leaves available. Next time, we’ll be better prepared and I
    I look forward to tasting the difference those herbs can deliver

    1. Hi Robin, thanks for trying out the dish! Really happy it worked out and you were able to give it the spice touches it needed 🙂