Amazing Aubergine Curry (Eggplant Curry) | Vegan & Delicious

Amazing Aubergine Curry (Eggplant Curry)

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Amazing Aubergine Curry (Eggplant Curry) – Vegan & Delicious - perfect aubergine arrabiata curry ready to eat #spicy #dinner | hurrythefoodup.com

So is this an aubergine curry or an eggplant curry? The answer is, of course, it’s both!

The aubergine, or eggplant is an exceptionally versatile vegetable that – it’s what? It’s not a vegetable? It’s a berry? Really? Fine.

Ok, you win. Aubergines/eggplants are berries. But they look like veggies, and they taste like veggies. In fact… they’re awesome in curry! So let’s make aubergine curry. Or eggplant curry.

Amazing Aubergine Curry (Eggplant Curry) – Vegan & Delicious - aubergine curry ingredients #vegetarian #main | hurrythefoodup.com

Aubergine Curry – Eggplant Curry

Still confused? Us too, don’t worry. The simple fact is that aubergines and eggplants are the same thing – with different names.

In North America and Australia they’re known as eggplants. In Europe and the UK they’re known as aubergines. They get called the same and different across the world!

I’m from Britain and living in Europe so I’ll stick with aubergine. Though I did once have a job picking eggplants in Australia. It was tough. And hot. Did I mention tough?

Whatever we call them, Aubergine curry is a fantastic addition to our ever-growing collection of curry recipes. We love curry, and Kat can usually be found developing new varieties.

This one is our newest love. Not only is eggplant a great ‘filler’ (important for replacing ‘missing’ meat), they’re really easy to flavour.

They’re also really nutritious. In a nutshell they’re full of fiber, B1 and B6 vitamins, antioxidants and various minerals including copper, manganese and copper.

Amazing Aubergine Curry (Eggplant Curry) – Vegan & Delicious - prep the aubergine and onion in a large pan #vegan #curry | hurrythefoodup.com
Amazing Aubergine Curry (Eggplant Curry) – Vegan & Delicious - add chopped tomatoes, coconut milk and simmer for 15 minutes #quick #aubergine | hurrythefoodup.com

Picking 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 an aubergine/eggplant, find one that is deep in colour 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 seeds in an eggplant are edible (and good for you) so it’s a really easy vegetable (or fruit) to prepare.

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.

So, grab your eggplant, grab your pan and get going! Aubergine curry is a quick recipe – perfect for those evenings when you want some tasty comfort food and you want it NOW!

Amazing Aubergine Curry (Eggplant Curry) – Vegan & Delicious - Goofy Dave munching the aubergine curry #vegetarian #eggplant | hurrythefoodup.com
Amazing Aubergine Curry (Eggplant Curry) – Vegan & Delicious - aubergine arrabiata curry casserole pack #vegan #lunch | hurrythefoodup.com
Amazing Aubergine Curry (Eggplant Curry) – Vegan & Delicious - perfect aubergine arrabiata curry ready to eat #spicy #dinner | hurrythefoodup.com
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4.7 from 73 votes

Aubergine Curry – Eggplant Curry

This amazing aubergine curry (or eggplant curry) is quick, vegan and soooo tasty. Brought to you by the kings of curry.
Course Mains
Cuisine Indian
Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2 people
Calories 586kcal

Ingredients

Optional:

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

Instructions 

  • Cook rice according to packet instructions.
  • Cut the aubergine into small cubes. Fry in a large pan with the olive oil on high heat for 3-4 minutes. Stir well so it doesn’t burn.
  • In the meantime dice the onion and throw it in too. Put it back to a medium heat and cook for 5-6 minutes.
  • Crush or dice the garlic.
  • Stir in the garlic, garam masala, turmeric and ground coriander. Cook for another 3-4 minutes, stirring well.
  • 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.
  • Serve with salt and pepper to taste.

Notes

Soo, we’ve used light coconut milk in this recipe to keep the calories at around 600kcal per serving. If you opt for the full fat coconut milk you’ll end up with 800kcal per serving. Both is fine, just sayin’.
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

Nutrition Facts
Aubergine Curry – Eggplant Curry
Amount Per Serving
Calories 586 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 12g75%
Sodium 981mg43%
Potassium 1272mg36%
Carbohydrates 80g27%
Fiber 13g54%
Sugar 21g23%
Protein 10g20%
Vitamin A 483IU10%
Vitamin C 28mg34%
Calcium 127mg13%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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About Dave

From the UK to Germany with many stops along the way. Food without meat is the best type of food. And I plan to share it!

79 comments

  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?

    • 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 🙂

  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.

  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.

  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. 🙂

    • 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!

  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.

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

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

  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.

  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. 🙂

    • 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?

    • 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!

      • 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

    • 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 🙂

  14. Fiona Mitchell

    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 https://www.recipetineats.com/easy-soft-flatbread-yeast/). Thank you for the recipe. It will be made and shared many times in my house.

  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!

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

  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!

    • 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

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

    • 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!

  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!

  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!

    • 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

  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?

    Thanks.

    • 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

  26. Barbara Pursley

    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!

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

  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.

    • 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. Fran Hurrell

    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.

    • 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.

    • 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!

    • 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!

    • 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!

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