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.
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.
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.
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!
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 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!).
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.
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- 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
- 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!