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This simple aubergine curry recipe is full of amazing flavour while still being healthy, and it’s ready in about 35 minutes! Curry spiced aubergine is roasted until golden, then stirred into a creamy coconut sauce with chickpeas, spinach and a squeeze of lime. Love a quick curry? Try my 10 Minute Chickpea And Spinach Curry too.
Aubergine Curry at a Glance
James's tipCut the aubergine into large, even pieces and spread them out on the tray so they roast golden rather than steam. Stir them in right at the end so they keep their shape.
Key ingredients
- Aubergine
- Chickpeas
- Coconut milk
- Spinach
Why you'll love it
- About 364 kcal a portion
- 9g of fibre a portion
- Oven or air fryer aubergine
Quick summary
This aubergine curry roasts curry spiced aubergine in the oven or air fryer, then stirs it into onion, garlic, turmeric and chilli simmered with chickpeas and coconut milk, finished with spinach and lime. It takes about 35 minutes, serves 4 and is about 364 kcal a portion.
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Why this recipe works
This creamy aubergine curry is the perfect balance of delicious flavours and will surely be something you keep coming back to as it’s so quick and easy to make! It’s delicious served with basmati rice or quinoa (here’s How to Cook Quinoa).
Roasting the aubergine first gives it a soft, almost creamy middle and golden edges, so it soaks up the coconut sauce without going soggy. It pairs well with my Easy Socca Recipe to mop up the sauce.
For a few other vegetable based curries check out my Cauliflower Curry or Potato Curry.
Ingredients to make Aubergine Curry
- Aubergine: is the star of this delicious Indian curry. One medium aubergine (about 275g) is plenty.
- Curry Powder: I used mild, but feel free to use the heat level you prefer.
- Olive Oil: 2 tbsp in all: 1 tbsp to roast the aubergine and 1 tbsp to fry the onion and garlic.
- Onion: gives a great undertone to this aubergine coconut curry.
- Garlic Cloves: are one of the best flavours to add to most dinners.
- Ground Turmeric: brings a bit of sweetness along with gingery and peppery flavours.
- Chilli Flakes: bring a bit of heat.
- Chickpeas: have a creamy texture with a great nutty flavour.
- Coconut Milk: is best full fat for a rich, creamy sauce. Light coconut milk works too and brings it down to about 273 kcal a portion.
- Spinach: is a great way to top off this recipe with some good nutrients and a beautiful green colour.
- Lime Juice: is best straight from a fresh lime.
See recipe card for full information on ingredients and quantities.
Substitutions
- Aubergine: You could use about 3 baby aubergines in place of a regular-size one. If aubergine is not your thing, have no fear! I have plenty of other vegetable curries. Try my creamy Butternut Squash and Chickpea Curry.
- Spices: Adjust the amounts and types of spices to your taste preferences. If you don’t have curry powder then garam masala is delicious. Adding additional ground coriander or ground cumin is nice too!
- Chickpeas: Most white beans will stand as a great replacement for chickpeas.
- Coconut Milk: While I love the flavour coconut brings to this aubergine and chickpea curry, you could replace it with any other type of unflavoured milk, cream, or yoghurt.
- Spinach: Kale would also work well for this recipe.
- Lime Juice: If you don’t have a fresh lime, you could use bottled lime juice. Lemon juice would also work.
Variations
- Spicy: Use a spicier curry powder and more chilli flakes or add in fresh ginger for a hotter curry.
- Deluxe: Serve this alongside some rice, Bombay Aloo (Bombay Potatoes) or noodles to step it up a notch. You could also add a handful of chopped tomatoes, peanuts or cashews to make this a cashew or peanut curry. Topping with fresh coriander, red chilli and a spoon of mango chutney is always a winner too. Mushrooms, a courgette and a green pepper also work really well stirred in.
- Kid friendly: For kids, you may want to cut the aubergine up into small pieces if they’re not a fan. You could also serve it up with some Best Gluten Free Naan Bread.
If you like Indian food, try my Sweet Potato and Chickpea Curry, Coconut Dhal or Slow Cooker Chickpea Curry.
How to make Aubergine Curry
Step 1: Firstly, slice the aubergine into large pieces and place on a baking tray. Drizzle over 1 tbsp of the olive oil, 1 tbsp of curry powder, and salt & pepper. Shake until well-coated. Place in the oven at 200°C fan (220°C conventional, gas 7) for 20 minutes, or air fry at 200°C for 12 minutes, until golden and soft.
Step 2: While the aubergine cooks, finely dice the onion and crush the garlic. Add both to a pan with the other 1 tbsp of oil to soften for 2 to 3 minutes.
Step 3: Add the rest of the curry powder, the turmeric, and the chilli flakes to the fried onion and garlic. Fry together for a minute.
Step 4: Add in the drained chickpeas, coconut milk, and a pinch of salt and pepper. Simmer for 7 to 8 minutes until it thickens.
Step 5: Add in the spinach and lime juice. Stir until the spinach wilts. Finally, stir in the baked aubergine.
Hint: Ovens can vary, so keep an eye on your aubergine to avoid it getting burnt. No need to peel it, and don’t crowd the tray, or it will steam rather than roast. For more tips, see my Air Fryer Aubergine.
Leftovers
Leftover aubergine curry will keep in an airtight container in the fridge for up to 2 days, or in the freezer for up to 3 months. Reheat in the microwave or in a pan over a low heat until steaming hot all the way through. These leftovers are perfect for a quick lunch! Got another aubergine to use up? Try my Roasted Aubergine.
Recipe FAQs
It can! It’s a great recipe for batch cooking. Allow it to cool, then freeze it in an airtight container for up to 3 months. Defrost overnight in the fridge and reheat in a pan or the microwave until steaming hot all the way through.
Not only can you, I highly recommend it! Roasted aubergine goes soft and creamy and soaks up the sauce. Some other great vegetables I’ve tried in curries are pumpkin, sweet potato, butternut squash, peppers and courgette.
Trim the stalk and cut it into large, even chunks; there is no need to salt it. Toss it with oil, curry powder, salt and pepper and roast or air fry it before it goes into the sauce, so it holds its shape.
You can if you wish, but it is not necessary at all. The skin is totally edible and softens as it roasts. Smaller aubergines have thinner skin; larger ones can be a little thicker, so peel them if you prefer.
Yes. Swap the coconut milk for a tin of chopped tomatoes with a splash of water, or stir in a few spoons of natural yoghurt off the heat at the end for creaminess.
Yes. Chunks of white fish or salmon can simmer in the sauce with the chickpeas until cooked through (see my Fish Curry), or fry diced chicken with the onion until no pink is left. Tofu works well too.
More Aubergine Recipes
- Awesome Aubergine Bake
- Aubergine Miso
- Aubergine Salad
- Mediterranean Vegetables
- Peanut Butter Aubergines
- Vegan Moussaka
- Vegetable Curry
- Aubergine Parmigiana
- Air Fryer Aubergine
- Roasted Aubergine
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Aubergine Curry
Ingredients
- 1 aubergine
- 2 tbsp curry powder, I used mild
- 2 tbsp olive oil, 1 tbsp for the aubergine, 1 tbsp for the pan
- 1 white onion
- 3 garlic cloves
- ½ tsp turmeric
- 1 pinch chilli flakes
- 1 can chickpeas, (400g)
- 1 can full fat coconut milk, (400ml)
- 1 large handful spinach, optional
- 1 lime juice
Instructions
- Firstly, slice the aubergine into large pieces and add to a baking tray. Drizzle over 1 tbsp olive oil, 1 tbsp curry powder and a pinch of salt & pepper and shake until well coated. Place in the oven at 200°C fan (220°C conventional, gas 7) for 20 minutes, or air fry at 200°C for 12 minutes, until golden and soft.
- Finely dice the onion and crush the garlic, adding both to a pan with the other 1 tbsp of oil to soften for 2 to 3 minutes.
- Add in 1 tbsp curry powder, the turmeric and chilli flakes and fry together for a minute.
- Now add in the drained chickpeas, coconut milk and a pinch of salt & pepper and simmer for 7 to 8 minutes until it thickens.
- Finally, add in the spinach and the juice of the lime, stir until the spinach wilts and then stir in the baked aubergine.
Banging curry! Family loved it
Thanks 🙂
Quick, easy and packed with flavour. The family loved it.
Thanks Gabbie!
Made this yesterday. Found the recipe when I was looking for a way to use up some aubergine. Was absolutely delicious and will definitely make again.
Thanks so much Jayne!
This was a tasty curry and easy to make too. Bravo!
Thanks so much Mark 🙂
This curry is utterly divine! Think
it’s the best I’ve ever made! I added mushrooms, a courgette and a green pepper too as I had them in. The flavours are absolutely stunning! Thank you for an amazing recipe HLJ!
Thanks so much Rachel 🙂