Aubergine Curry
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
2 people
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Calories
384 kcal
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Course
Side Dish, Main Course
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Cuisine
Indian
Aubergine Curry
Description
Aubergine Curry centers on pieces of roasted aubergine that add a soft yet slightly firm texture after oven roasting with oil and salt. The curry sauce combines sautéed onion, garlic, and ginger with Indian spices including garam masala, coriander powder, and turmeric. Fresh tomatoes are cooked down and blended into a smooth sauce.
Once blended, the sauce is returned to the pan and coconut milk is added to provide richness and a creamy consistency. Tempered mustard seeds, cumin seeds, and curry leaves are fried separately and stirred into the curry at the end, adding fragrant, nutty notes to the dish.
This curry serves well with basmati rice and can be garnished with crushed pistachios for crunch, pickled onions for acidity, and papadoms for a textural contrast. The combination balances creamy, spiced, and aromatic elements.
Ingredients
- 2 eggplant or aubergine
- 1 onion
- 2 garlic cloves
- 1 thumb-size ginger piece
- ½ tablespoon garam masala
- 1 teaspoon coriander powder
- ½ teaspoon Turmeric
- 2 tomato medium size
- 100 ml water
- 1 teaspoon sugar
- A salt pinch
- 200 ml coconut milk
- 1 teaspoon mustard seeds
- 3-4 curry leaves
- 1 teaspoon cumin seeds
Instructions
- Preheat the oven to 200C or 400F.
- Cut the aubergines into cubes and place on a baking tray. Drizzle some olive oil, sprinkle a little bit of salt and roast for about 20 minutes, mixing them halfway to make sure they don't stick to the oven tray.
- While the aubergines are cooking , add some oil to a pan on medium heat and add the onion finely chopped. Stir until the onion starts to soften and then add minced or pressed garlic and ginger.
- Add garam masala, coriander, turmeric and the fresh tomatoes roughly chopped.
- Add water, sugar, a pinch of salt and leave simmering for 10 minutes.
- Transfer to a blender jug and blend until you have a smooth sauce.
- Bring the sauce back to the pan and add coconut milk and the roasted eggplant when ready.
- Heat some oil in a small frying pan and add mustard seeds, curry leaves and cumin seeds. Fry until the mustard seeds start to pop.
- Add the fried mustard seeds, cumin seeds and curry leaves to the curry and serve.
Notes
- Serve the curry with basmati rice, papadom, pickled onions, and optionally crushed pistachios on top to enhance texture and flavor contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Calories | 384kcal | 19% |
| Carbohydrates | 45g | 15% |
| Protein | 9g | 18% |
| Fat | 23g | 35% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 35mg | 1% |
| Potassium | 1699mg | 36% |
| Fiber | 18g | 72% |
| Sugar | 24g | 48% |
| Vitamin A | 1201IU | 24% |
| Vitamin C | 63mg | 70% |
| Calcium | 118mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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