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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 2 votes
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)

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

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.
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* 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
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