4.8 from 60 votes
Aubergine Curry
Aubergine Curry highlights roasted cubed aubergine cooked in a smooth curry sauce made from onion, garlic, ginger, tomatoes, garam masala, coriander, turmeric, coconut milk, and aromatic spices like mustard seeds, cumin, and curry leaves. The roasted aubergine brings a tender, slightly caramelized texture that complements the rich, spiced coconut sauce. This curry pairs well with basmati rice and garnishes such as crushed pistachios and pickled onions to add texture and brightness.
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings:
2
people
Calories:
384 kcal
Course:
Side Dish, Main Course
Cuisine:
Indian
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.
Cup of Yum
Notes
- Serve the curry with basmati rice, papadom, pickled onions, and optionally crushed pistachios on top to enhance texture and flavor contrast.
Nutrition Information
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%)
Nutrition Facts
Serving: 2 people
Amount Per Serving
Calories 384
% 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.