A super creamy Aubergine Curry packed with perfectly balanced flavors and a touch of spice. This filling and comforting eggplant curry is certain to satisfy your comfort food cravings! Vegan and gluten-free.
Okay, guys! I know by now you know that I am a HUGE curry fan but wow oh wow, this particular curry really knocked my socks off! It's really hard to convey just how delicious this is in words alone! The texture and flavors meld into something perfectly balanced and perfectly crave-able! I cannot wait to hear what you think, too.
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🍆 What is an aubergine?
An aubergine is an eggplant! Eggplant/aubergine is a part of the nightshade family of plants, which also includes tomatoes, potatoes and most peppers.
🔪 How-to Make
Sauté eggplant. Set aside. Saute onion, ginger and garlic. Add tomato paste and spices. Stir well. Add coconut milk and water. Simmer. Garnish with cilantro and enjoy!
💭 Helpful Tips, Tricks and FAQ
Can I use baby eggplant in place of regular eggplant?
Yes! Simply use 4 baby eggplants to replace 2 regular aubergines.
Sautéeing Aubergine
When completing step 1 of the recipe, make sure the eggplant gets a good sear (marks) on at least one side of each cube before setting aside. This really adds some depth of flavor to the dish!
Tomato Paste
This is one ingredient I highly recommend not omitting! It not only adds flavor, but also contributes to the delectable creaminess you will find in this dish. If you absolutely have to, try using a little tomato sauce instead.
Coconut Milk
Coconut milk not only adds creaminess but enhances the flavors of this dish. If you are not vegan or dairy-free, you can use heavy cream in its place, though the flavor profile will be slight different (but still delicious!).
Ginger Root
Fresh ginger root really works well here, but in a pinch, ground ginger can be used instead. Replace the fresh with approx. 1/2 teaspoon of ground.
Why sweetener in a curry?
If you've yet to add any sort of sugar or liquid sweetener to a curry before, you're in for a treat (ha!). Sweetness really helps balance salt and acidity taking a curry dish to a whole other level. The result is a very well balanced flavor profile that will leave you coming back for more!
🍽 What to Serve with Aubergine Curry
My first pick for this curry is white rice. It just works!
Quinoa is always a close second and makes a suitable substitution for rice.
Millet is an understated grain that works very well with curries just like rice and quinoa.
Naan or other flatbread is great if you still want a bit extra and a great vehicle for scooping up all that curry goodness!
To add yet more more flavor and a dash of vibrancy. A good cilantro or mango chutney is always most welcome on a curry dish!
♨️ How-to Store and Reheat
Like most curries, this curry's flavor continues to develop over time—a.k.a. it makes excellent leftovers! Simply store in an airtight container in the refrigerator for up to one week. To reheat, place in a pan or pot over medium-low heat and stir occasionally until warmed throughout.
🍛 More Curry Recipes You Will Love
Adzuki Bean Coconut Curry (Vegan, Gluten-Free)
Spicy Kale & Potato Curry (Vegan, Gluten-Free)
Sweet Potato Curry with Chickpeas and Pumpkin (Instant Pot + Stovetop)
📖 Recipe
Aubergine Curry
Ingredients
- 2 tablespoons coconut or avocado oil
- 2 aubergines (eggplants) cut into 1" cubes
- 1 white or yellow onion diced
- 6 garlic cloves minced
- 1/2" knob fresh ginger root grated or minced
- 2 tablespoons tomato paste
- 1 tablespoon curry powder
- 1 tablespoon coconut sugar or sweetener of choice
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ¼ teaspoon red chili flakes (optional)
- 1 13.5-ounce can full fat coconut milk
- 1 13.5-ounce can water I simply fill the coconut milk can with water!
- 2 tablespoons fresh cilantro chopped
- sea salt or pink salt to taste
Instructions
- In a large pot or pan heat oil over medium-high heat. Add aubergine/eggplant. Saute for 7 minutes. Set aubergine/eggplant aside.
- To the same pan add garlic, ginger and onion. Saute for 5 minutes.
- Return the eggplant to the pan. Add tomato paste, curry powder, coconut sugar, cumin seeds, coriander, garam masala and red chili flakes. Stir until all is well incorporated.
- Add coconut milk and water. Turn heat to high, bring to a boil, then reduce to a simmer. Simmer for 15 minutes or until a nice creamy consistency is achieved.
- Turn off heat and stir in cilantro. Salt to taste.
- Serve and enjoy!
Notes
Nutrition
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Maria says
Absolutely delicious, thank you so much for such a amazing recipe.
Kristen Wood says
I'm so happy to hear it! Thank you for sharing. 🙂
Gen says
This was spectacular - better than takeout! Thanks for the wonderful recipe.
Amanda says
I made this curry last night and just had to come tell you how absolutely divine it is! We're having some super cold weather, and all those warm spices were just what I needed. I have some leftovers and can't wait to dig in tonight.
Sonia says
I made this curry for dinner last night and served it with some plain rice. It is so rich, flavorful, and comforting. It is becoming a favorite in my house.
Shelby says
This curry is such a great way to work eggplant into your diet! It's so comforting too!
Lisa says
I was looking for a vegan dish to serve a friend and found this eggplant curry. She absolutely loved the dish and asked for the recipe.
Benno Mauser @aus_meiner_kuchl says
a great vegan dish.
i added a little bit of Kashmiri Chili for colour and spice and a teaspoon of Kashoori Methi for the indian touch. Additional i put in some lemon juice for a fresher taste. Great resulte and taste.
Kristen Wood says
That sounds great! I'm so happy you enjoyed it. Thank you for taking the time to share here.
Dannii says
What a great way to use aubergine. Such a creamy and delicious curry.
Nicolette says
I've always been a little skeptical of eggplant, but after cooking this recipe I'm completely sold. It was an amazing texture, flavorful and super easy to follow. Thank you for an amazing recipe!
MacKenzie says
Enjoyed this curry last Monday. The flavors came together perfectly. Can’t wait to make again.
Anjali says
This curry was so rich and flavorful! I typically don't like eggplant recipes, but I loved how creamy the eggplant was in this recipe - it had great texture and was delicious!
Caroline says
I'm a big eggplant fan and I've tried a few different curries with it which is always a great way to enjoy it - the flavors in this one are so comforting!
Natalie says
When asking how to eliminate bitter taste of eggplant I asked if I should soak in milk. My apologies I realize this is a vegan recipe
Kristen Wood says
No worries at all! This is a vegetarian blog. 🙂
Natalie says
From looking at picture that the eggplant is not peeled correct?
Do I need to line a baking sheet with paper towels and generously sprinkle each slice of eggplant with kosher salt? Other preparations I have seen soaking in milk to eliminate bitterness?
Looking forward to making this dish.
Kristen Wood says
Hi, Natalie! It is not peeled and no need to sprinkle it with salt or soak it in milk. I really hope you enjoy it! It's one of my faves. 🙂
Cjordan says
Delicious, tasty and relatively easy to make. I added 1 chicken breast to recipe. So tasty. everyone wanted recipe.
Natalie says
I love curry and this recipe fully satisfied my cravings, it's perfect, we all enjoyed it, thanks!
Anjali says
This curry was so rich, hearty and flavorful!! All of the spices just took it to a whole other level!
Ieva says
Yummy! The aubergine was perfect, as it absorbed all the flavours of spices and coconut milk whilst cooking. Really easy curry that anyone could make! Enjoyed by the whole family too!
Jess says
Love all the flavors in this dish. It is perfect!
Tara says
Such a wonderful use for eggplant! I love that this curry is vegan and gluten-free. So much flavor!
Angela says
This is so good! The curry flavor was spot on and the eggplant was perfect in here. Will definitely make again.
Andrea says
I was just reading about all the health benefits of eggplants and looking for new recipes. Thanks for this!
Anita says
This is so good. Goes really well with either basmati rice of naan bread.
Sara Welch says
This was such a unique and unexpected dish! I love all the balance of flavor and textures; so delicious and hearty!
Iryna says
I`m fall in love with this eggplant curry. Perfect texture and extremely flavorful dish! Thank you for a recipe!
Lu says
Lovely recipe. I added fresh cherry tomatoes while near the end and used double the tomato purée. Will definitely make again! Served with rice and Greek yoghurt. Thank you!
Kristen Wood says
I really appreciate you taking the time to share here! I'm so happy you enjoyed it. 🙂
Gina says
I typically lean towards beans when I do veg curries but love this idea of making the vegetable shine. Eggplant is perfect for it with its hearty texture. Absolutely delicious!
Claudia Lamascolo says
I love trying new recipes like this and it was super delicious!
Tavo says
Very tasty recipe! We really enjoyed having it for dinner yesterday! We had it with basmati rice.
Katherine says
Aubergines are such flavor sponges, perfect in a rich curry!
Ieva says
A fantastic recipe! Aubergine takes on so much flavour! And we loved the gentle heat from ginger and garam masala! Definitely a keeper! 🙂
Kristen Wood says
Thank you so much! 🙂
Gina says
I have been trying to add more vegan meals to my dinner menu and came upon this. What a great dish! It was so delicious and full a flavor we ate it all up! Can't wait to make again!
Anjali says
This curry was so satisfying and flavorful! We enjoyed it with some fresh naan and it was the perfect meatless meal for our family!
Kim says
Such a great recipe! Tasted delicious and the eggplant was perfect
Jen says
I'm just starting to venture into trying to make curry. I was pleasantly surprised to find out I have all the ingredients except eggplant. I can't wait to make this. It looks amazing!
Irina says
We have recently discovered curry and started implementing it in our menu. OMG! I have never thought of existing aubergine curry. It is a beautiful surprise for aubergine lovers! I made your recipe this afternoon: it turned out PERFECT!!
Kate says
Can you please tell me the weight of the eggplants you're using. There is such a huge range and even a range in type (Japanese vs. globe, vs Italian -the pear shaped).
Kristen Wood says
In this case I am referring to a globe/American eggplant that is approximately 1lb (450 grams). Sorry for any confusion and thank you for bringing this to my attention! 🙂
Kate says
Thank you. I'm going to try to make this tonight.
Tara says
Such a fantastic use for the eggplant! All those flavors sound absolutely amazing, especially paired with the rice. Yum!
Tavo says
Great recipe! Thank you for sharing; we enjoyed it. The recipe makes the best out of the eggplants!
Kristen Wood says
I'm so happy to hear that! Thank you!
Toni says
This is so creamy and delicious!! I will definitely make it again!
AISilva says
My whole family loves eggplant, this aubergine curry turned out so well we all loved it. I can't wait to make it again, thank you!
Kristen Wood says
Thank you!! So happy you enjoyed it. 🙂
Biana says
I like eggplants, and this looks like such a delicious eggplant dish!
Jennifer says
Tried this at a friends house, it was served as a spread and it was non stop eating from there! Such a delicious dish, I'm going to make it for a New Years celebration.
Kristen Wood says
I'm so very happy to hear that!! Thank you for taking the time to share. 🙂
Natalie says
That was one delicious curry. I never used eggplant and I was skeptical at first. But it turned out so good. Thanks for the recipe.
sonia says
I really like this eggplant recipe, I want to cook it tomorrow!
Danielle Wolter says
This came out so delicious! I really love curries and this one is definitely at the top of my list. Thanks!
Kechi says
What a beautiful curry recipe to try! I like how creamy this looks - YUM!!!
Charla says
Who knew that aubergines could make such an awesome curry? I gotta try this!!
Michaela says
Thank you for this GREAT recipe, it was super delicious!!! Will be making this on a regular basis now 🙂
Kristen Wood says
I'm so happy to hear that! Thank you for sharing. 🙂
Gavin Sutherland says
BIG fan of both aubergine and curry in this house - this recipe ticks all the boxes!
Kristen Wood says
Thank you!!
Toni says
This quickly became a favorite at my house! Packed full of flavors!
Kristen Wood says
I'm so happy to hear that! 🙂 Thank you for taking the time to share here.
Jessica Formicola says
My husband loves eggplant, and he absolutely adored this dinner! We will be making it again!
Kristen Wood says
Oh, wonderful! I'm so happy to hear. 🙂 Thank you for taking the time to share!
Kristen says
This was wonderful! The whole family loved it!
Kristen Wood says
I'm so happy to hear that! Thank you for sharing. 🙂
Jess says
I'm always looking for more recipes with eggplant! This is a great option. Thank you!
Kristen Wood says
Thank you!
Peg says
This is the first eggplant curry I've made. It was lovely. I used no oil. Next time I would cook the eggplant in smaller batches to get some of that sear going. I added frozen peas at the end. Thanks for the helpful instructions.
Annissa says
The combination of flavors and textures on this curry sounds so good together. Looks so delicious!
Kristen Wood says
Thank you!!
Angela says
The flavors here are absolutely fantastic! Love the spicy curry with the eggplant. So good over brown rice. YUM!
Kristen Wood says
I'm so happy to hear that! Thank you. 🙂
Tavo says
Love eggplants and love curries! This is one is definitely worth trying!
maryanne says
I can't get over how flavorful this was! And so easy to make! I plan on making it a few more times with my garden eggplants before the season ends!
Kristen Wood says
I'm so happy to hear that! Thank you for sharing! 🙂
Natalie says
I never tried eggplant curry. Your recipe sounds super easy and looks fantastic. I'm saving this to try. Thanks for sharing.
Kristen Wood says
Thank you! I hope you love it. 🙂
Kathryn says
I made this last night and it was easy and super tasty. I've wanted to get comfortable cooking eggplant for ages, so thank you!
Kristen Wood says
I'm so happy to hear that! 🙂 Thank you for sharing!!
Jess says
Made this for dinner tonight and it was delicious. I added chickpeas, roasted the eggplant and cooked it all in my instant pot with 1/4cup of red lentils to help thicken the sauce. Will be my go to curry base, thank you 🙂
Kristen Wood says
I'm so very happy to hear you enjoyed this recipe! Thank you so much for taking the time to stop by and share! 🙂