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    Home » Recipes » Aubergine Curry (Vegan Eggplant Curry)

    Aubergine Curry (Vegan Eggplant Curry)

    Mar 8, 2022 by The Pesky Vegan | 10 Comments

    59 shares
    Jump to Recipe >
    Vegan Eggplant Curry Pin

    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.

    Aubergine Curry in Pan Overhead

    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, vegan biryani, and aloo palak.

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Vegan Brinjal Curry in Bowl with Rice

    Jump to:

    • Nutrition 🌱
    • Ingredients 📋
    • Step by step 📷
    • To serve 🍽️
    • FAQ ❓
    • Variations 🔀
    • Recipe 👨‍🍳

    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?

    Brinjal Curry Cooking with Coriander Leaves

    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
    List of Ingredients to Make Aubergine Curry

    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.

    Frying Aubergine in Pan and Frying Onion and Aromatics

    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).

    Process Shots Showing How to Add Spices to Aubergine Curry

    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.

    How to Cook Vegan Curry Sauce and Add Eggplant Pieces

    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, vegan cucumber raita, or a drizzle of cashew cream.

    Healthy Brinjal Masala Curry in Serving Bowl

    Recipe FAQ

    Can I roast the aubergine instead of frying?

    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.

    What other ingredients could I add?

    Try adding legumes such as lentils or chickpeas to bulk the dish out and provide additional plant-based protein.

    Is this recipe gluten-free?

    Yes, this curry is completely gluten-free with sides such as rice.

    How long will it keep?

    Store in the fridge for up to four days. Simply reheat in the microwave or in a pan with a splash of water.

    Can you freeze aubergine curry?

    Freeze for up to six months in resealable containers. Defrost and reheat thoroughly before eating.

    Variations and tips for eggplant curry

    Vegan Eggplant Masala Curry in Pan with Spoon
    • 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.

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

    Keep in touch

    Subscribe below to receive a weekly newsletter with my latest recipes. Nice and simple. No pesky pestering. No spam (which wouldn’t be very vegan anyway).

    More vegan recipe ideas

    If you liked this recipe, you may also enjoy:

    • Vegan Chana Masala
    • Spicy Tofu Jalfrezi
    • Vegan Rajma Masala
    • Biryani with Chickpeas and Veg
    • Teriyaki Grilled Aubergine
    • Vegan Goulash (Hungarian Stew)
    • Black Bean Curry with Cashew Cream
    • Creamy Jackfruit Curry

    You can also check out my full list of vegan mains.

    Vegan Eggplant Curry in Pan with Spoon

    Aubergine Curry (Vegan Eggplant Curry)

    The Pesky Vegan
    This healthy aubergine curry – a.k.a. eggplant curry or brinjal curry – makes veg the star of the show for a dish that's tasty, vegan, and gluten-free.
    5 from 4 votes
    Rate this Recipe Print Recipe
    Prep Time 10 mins
    Cook Time 35 mins
    Total Time 45 mins
    Course Main Course
    Cuisine Gluten-free, Vegan
    Servings 4
    Calories 189 kcal

    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)
    Prevent your screen from going dark

    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 and vegan raita (see notes for more suggestions).
      📸 Recipe steps >
      📖 Table of contents >
    Rate this recipe 👇

    Notes

    Serving suggestions: Naan bread, puri, chapati, roasted cauliflower, poppadoms, baked potato, crispy baked potato wedges, plant-based yoghurt or crème fraiche, fresh coriander.
    Make it creamy: For a creamier curry, add coconut milk or homemade cashew cream.
    Bulk it out: Add legumes such as chickpeas or lentils if you want to make it stretch further.
    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.
    Bitterness: Some people recommend salting and rinsing (and/or peeling) the aubergine before cooking to remove bitterness, but I never have this issue with aubergines that are fresh. It seems that modern varieties have this bred out of them and it only becomes an issue if they're old.
    Gluten-free: This curry is completely gluten-free with sides such as rice.
    Storage: Refrigerate for up to four days or freeze for up to six months.
    If you liked this recipe, you might also enjoy:
    • 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
     
    * The nutrition info below is for one serving, based on a total of four servings.

    Nutrition

    Calories: 189kcalCarbohydrates: 28gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 590mgPotassium: 959mgFiber: 9gSugar: 13gVitamin A: 734IUVitamin C: 46mgCalcium: 128mgIron: 4mg
    Nutrition Facts
    Aubergine Curry (Vegan Eggplant Curry)
    Amount Per Serving
    Calories 189 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1g6%
    Trans Fat 1g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 5g
    Sodium 590mg26%
    Potassium 959mg27%
    Carbohydrates 28g9%
    Fiber 9g38%
    Sugar 13g14%
    Protein 5g10%
    Vitamin A 734IU15%
    Vitamin C 46mg56%
    Calcium 128mg13%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword healthy vegan curry, meat-free monday, vegan eggplant recipe
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

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      Recipe Rating




    1. Vivien Haines

      March 08, 2022 at 1:05 pm

      5 stars
      Absolutely 😋 yummy..thank you so much Alistair..👍🤗

      Reply
      • The Pesky Vegan

        March 09, 2022 at 3:53 pm

        Great to hear Vivien, cheers!

        Reply
    2. Jacquelyn

      March 08, 2022 at 1:08 pm

      5 stars
      Fabulous curry...keep up the good work, much appreciated, thank you Pesky Vegan 🙂

      Reply
      • The Pesky Vegan

        March 09, 2022 at 3:54 pm

        Thanks Jacky!

        Reply
    3. Rosie

      March 08, 2022 at 6:03 pm

      Looks so good and easy,hav'nt tried it yet but will do so very soon.

      Reply
      • The Pesky Vegan

        March 09, 2022 at 3:54 pm

        Let me know how you get on!

        Reply
    4. Karen

      October 04, 2022 at 1:26 pm

      5 stars
      This recipe arrived in my inbox as I was deciding what to do with an aubergine I'd ALmost forgotten about. Just finished making it - tastes really good and so quick. Thank you for it!
      How's Baby Maeve doing now? Not too many broken nights I hope - I'd be surprised actually if there were, she looks very contented in her picture! Butter wouldn't melt...

      Reply
      • The Pesky Vegan

        October 10, 2022 at 8:45 am

        There you go - thanks for the review! Maeve's doing very well thank you, we've established a bit of a routine now and thinking we've got lucky with a good baby! (Until it inevitably changes, of course...)

        Reply
    5. Diane

      October 05, 2022 at 6:54 pm

      5 stars
      I made this tonight and had to leave a review to say it's absolutely delicious. I didn't have any cardamom pods, but the finished curry tasted good to me and my husband.
      Thanks for an easy-to-follow recipe with lots of tips.

      Reply
      • The Pesky Vegan

        October 10, 2022 at 8:50 am

        Wonderful to hear - cardamom pods are a great addition to most curries (in my opinion), but not 100% necessary by any stretch. Thanks very much for the review!

        Reply

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