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4.9 from 297 votes

Eggplant Curry: An Easy Aubergine Curry Without Coconut Milk

This eggplant curry recipe will help you make a melt-in-the-mouth roast aubergine in tomato based curry sauce. It is an easy vegan curry that is perfect for a busy day.

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 4
Calories: 354 kcal
Course: Dinner
Cuisine: Pakistani

Ingredients

  • 1 large eggplant/ aubergine Cut in 1 inch chunks.
  • 1 medium onion chopped.
  • 2 medium-sized beef tomatoes chopped.
  • ½ inch ginger finely minced.
  • 3 cloves garlic finely minced.
  • 1 teaspoon ground coriander.
  • 1 teaspoon ground cumin.
  • ¼ teaspoon turmeric powder.
  • 1 teaspoon Kashmiri chilli powder.
  • ½ ground black pepper.
  • ¾ teaspoon salt and a little bit more to wash aubergine.
  • 3 tablespoons cooking oil.

Instructions

    Cup of Yum
  1. Place the eggplant pieces in a mixing bowl, and sprinkle some salt all over them. Set aside and leave it until the aubergine sweats, releasing its sap.
  2. When the eggplant releases its sap, rinse it with water and then carefully squeeze them as much as you can. Take care not to break the aubergine. Drain and discard the water.
  3. Fry the aubergine pieces on a pan without oil. Keep stirring every now and again. Until all the eggplant is nicely browned.
  4. In the meantime, fry the onion until lightly golden and then add in the ginger-garlic paste, turmeric powder, coriander, cumin, chilli, black pepper, and salt. Cook further until all the spices give aroma.
  5. Then add in the chopped tomatoes. Give it a stir and let it cook with the lid on. Keep checking. When all the tomatoes become soft, mash them with a wooden spoon until you have a nice smooth sauce. Let it simmer until the oil slightly separates from the spice masala.
  6. Finally, add in the pan-roasted aubergine chunks into the spice masala. Stir and cook it with the lid on for about 5-10 minutes until the aubergine is soft and tender with a nice thick curry sauce.

Notes

  • If you don’t have Kashmiri chili powder, you can substitute it with a mix of paprika powder and chili powder/ cayenne powder. Or just use chili powder. The difference is that Kashmiri chili and paprika powder has an intense red color that gives the dish a more vibrant color. 
  • You can use any cooking oil that you like. I use either rapeseed oil or sunflower oil. 

Nutrition Information

Serving 1g Calories 354kcal (18%) Carbohydrates 33g (11%) Protein 15g (30%) Fat 20g (31%) Saturated Fat 4g (20%) Polyunsaturated Fat 14g Cholesterol 37mg (12%) Sodium 479mg (20%) Fiber 9g (36%) Sugar 12g (24%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 354

% Daily Value*

Serving 1g
Calories 354kcal 18%
Carbohydrates 33g 11%
Protein 15g 30%
Fat 20g 31%
Saturated Fat 4g 20%
Polyunsaturated Fat 14g 82%
Cholesterol 37mg 12%
Sodium 479mg 20%
Fiber 9g 36%
Sugar 12g 24%

* Percent Daily Values are based on a 2,000 calorie diet.