This healthy aubergine curry – a.k.a. eggplant curry or brinjal curry – is a tasty way to make veg the star of the show. Whether it's for meat-free Monday or you're a seasoned herbivore looking for new ideas, this dish delivers flavour in a way that's both vegan and gluten-free.
I like to pan-fry the aubergine pieces before setting aside and building the base, but you could roast these in the oven if you prefer. You could also add legumes such as chickpeas or lentils to bulk it out and make it stretch further.
Looking for more vegan curry ideas? Check out these recipes for spicy tofu jalfrezi, creamy jackfruit curry, and aloo palak.
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Is aubergine curry healthy?
This curry only uses a little oil and is free from fatty coconut milk (although it's always an option to add this in if you like). Aubergines are a low-calorie source of nutrients and antioxidants, with one serving of this recipe providing:
- Fibre: 9 grams (38% of RDA)
- Vitamin C: 46 mg (56% of RDA)
- Potassium: 959 mg (27% of RDA)
For similar healthy curry dishes, check out this chana masala and rajma masala.
How many calories are there?
One serving of this recipe comes in at 189 kcal, not including sides such as rice. It is also low in fat with 8 grams per portion (12% of RDA), which will vary depending on how much oil you use to fry or roast the aubergine.
What you'll need
A good curry recipe is all about the spices involved. The aromatic tomato base in this dish uses:
- Cumin for its unique flavour
- Coriander to add floral notes
- Turmeric for warmth and earthiness
- Cardamom pods to add fragrance
- Garam masala to lift everything at the end
How to make aubergine curry
Remove the tops from the aubergines and chop these into bite-sized pieces (approx. 1-inch cubes).
Heat some of the oil in a large pan on medium heat. Add the aubergine pieces, sprinkle with a little salt, and cook for 6-8 minutes or until starting to soften and turn golden (1). Once the aubergine is cooked, set aside.
Using the same pan, heat a little more oil and add the chopped onion. Sprinkle with salt and stir now and then for 6-8 minutes or until starting to soften.
Next, add the finely chopped garlic, ginger, and chilli and cook for a couple of minutes (2).
Stir in the ground cumin, coriander, and turmeric. Lightly crush the cardamom pods with the flat of your knife and add these to the pan (3). Mix everything well (4).
After a minute or so, stir in the chopped tomatoes. Swirl a little water around each of the empty tins and also add this to the pan (5).
Cover with a lid and simmer for 10 minutes.
After 10 minutes, return the cooked aubergine to the pan and mix well (6).
Add the garam masala and continue to simmer on low heat for another 5-10 minutes, stirring regularly. Add extra water if it's becoming too dry.
Stir in chopped fresh coriander, adjust the seasoning to taste, and serve.
Serving suggestions
This eggplant curry is right at home with a side of boiled rice or homemade pilau rice. Throw in some naan bread, puri, or chapati and you'll have yourself a hearty and tasty meal.
Topping ideas include fresh coriander, fresh chilli, a squeeze of lemon or lime juice, dairy-free yoghurt, or a drizzle of cashew cream.
Recipe FAQ
If you'd rather roast the aubergine, do so in an oven preheated to 200°C (390°F) for 20-25 minutes or until soft.
Try adding legumes such as lentils or chickpeas to bulk the dish out and provide additional plant-based protein.
Yes, this curry is completely gluten-free with sides such as rice.
Store in the fridge for up to four days. Simply reheat in the microwave or in a pan with a splash of water.
Freeze for up to six months in resealable containers. Defrost and reheat thoroughly before eating.
Variations and tips for eggplant curry
- Bitterness: Some people recommend salting and rinsing the aubergine before cooking to remove bitterness, but I never have this issue with aubergines that are fresh. It seems that modern varieties have had the bitterness bred out of them.
- Removing the skin: This can also help to reduce any bitterness, but I'd only suggest doing it if your aubergines are looking quite old.
- Make some space: When cooking the aubergine, it may help to do this in batches to avoid overcrowding in the pan.
- Smoother sauce: You could mash or blend the curry before adding the aubergine pieces. I’d suggest removing any whole spices (i.e. the cardamom in this recipe) before doing so.
- Make it creamy: For a creamier curry, add coconut milk or homemade cashew cream.
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More vegan recipe ideas
If you liked this recipe, you may also enjoy:
Aubergine Curry (Vegan Eggplant Curry)
Ingredients
- 2 tablespoons cooking oil (plus more if necessary, I used coconut oil)
- 2 aubergines (a.k.a. eggplant, approx. 1.3 lb / 600 g total weight)
- 2 medium onions, finely chopped
- 6 cloves garlic, finely chopped
- 1 ½ inch piece of ginger, finely chopped
- 1-2 fresh chillies, finely sliced (more or less depending on how you like your heat)
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 4 cardamom pods
- 2x 14 oz (400 g) tins chopped tomatoes
- ½ cup (100 ml) water (plus more if necessary)
- ½ teaspoon salt (plus more to taste)
- 2 teaspoons garam masala
- Large handful fresh coriander, chopped (optional)
Instructions
- Remove the tops from the aubergines and chop these into bite-sized pieces (approx. 1-inch cubes).
- Heat some of the oil in a large pan on medium heat. Add the aubergine pieces, sprinkle with a little salt, and cook for 6-8 minutes or until starting to soften and turn golden. You can use a lid on the pan to help with cooking, and fry in batches if necessary to avoid overcrowding.Note: If you'd rather roast the aubergine, do so in an oven preheated to 200°C (390°F) for 20-25 minutes or until soft.
- Once the aubergine is cooked, set aside.
- Using the same pan, heat a little more oil and add the chopped onion. Sprinkle with salt and stir now and then for 6-8 minutes or until starting to soften.
- Next, add the finely chopped garlic, ginger, and chilli and cook for a couple of minutes.
- Stir in the ground cumin, coriander, and turmeric. Lightly crush the cardamom pods with the flat of your knife and add these to the pan. Mix everything well.
- After a minute or so, stir in the chopped tomatoes. Swirl a little water around each of the empty tins and also add this to the pan. Cover with a lid and simmer for 10 minutes.
- After 10 minutes, return the cooked aubergine to the pan and mix well. Add the garam masala and continue to simmer on low heat for another 5-10 minutes, stirring regularly. Add extra water if it's becoming too dry.
- Stir in chopped fresh coriander, adjust the seasoning to taste, and serve with boiled rice or pilau rice (see notes for more suggestions).
Notes
- Vegan Chana Masala
- Spicy Tofu Jalfrezi
- Vegan Rajma Masala
- Aloo Palak (Potato Spinach Curry)
- Teriyaki Grilled Aubergine
- Lemony Butter Bean Stew
- Black Bean Curry with Cashew Cream
- Creamy Jackfruit Curry
Nutrition
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Vivien Haines
Absolutely 😋 yummy..thank you so much Alistair..👍🤗
The Pesky Vegan
Great to hear Vivien, cheers!
Jacquelyn
Fabulous curry...keep up the good work, much appreciated, thank you Pesky Vegan 🙂
The Pesky Vegan
Thanks Jacky!
Rosie
Looks so good and easy,hav'nt tried it yet but will do so very soon.
The Pesky Vegan
Let me know how you get on!