Amazing Aubergine Curry (Eggplant Curry)

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

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 |

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.comAmazing Aubergine Curry (Eggplant Curry) – Vegan & Delicious - add chopped tomatoes, coconut milk and simmer for 15 minutes #quick #aubergine |

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.

Amazing Aubergine Curry (Eggplant Curry) – Vegan & Delicious - delicious aubergine arrabiata curry ready to serve #spicy #dinner |

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 |

Amazing Aubergine Curry (Eggplant Curry) – Vegan & Delicious - aubergine arrabiata curry casserole pack #vegan #lunch |

Amazing Aubergine Curry (Eggplant Curry) – Vegan & Delicious - perfect aubergine arrabiata curry ready to eat #spicy #dinner |
5 from 4 votes
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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 Mediterranean
Keyword aubergine curry, aubergine curry recipe, curry eggplant, eggplant curry, eggplant curry indian, eggplant curry recipe, eggplant curry recipes, vegan eggplant curry
Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2 people
Calories 379 kcal



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


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

Recipe Notes

Serve with rice/naan bread/poppadoms.


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.


Please note our nutritional information does not contain any sugar, chutney, rice, naan bread or poppadoms.

Nutrition Facts
Aubergine Curry – Eggplant Curry
Amount Per Serving
Calories 379 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 14g 70%
Sodium 749mg 31%
Potassium 663mg 19%
Total Carbohydrates 27g 9%
Dietary Fiber 9g 36%
Sugars 10g
Protein 3g 6%
Vitamin A 1.1%
Vitamin C 11.7%
Calcium 5.1%
Iron 8.3%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. 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. 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.

    • 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 😀

  5. 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. 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.

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