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This simple aubergine curry recipe is full of amazing flavour while still being healthy and it’s ready in just 20 minutes!
Recipe Difficulty – Very Easy
Table of Contents
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 my Quinoa or basmati rice.
It is naturally gluten-free and vegan, but even your friends without dietary restrictions will enjoy this delicious eggplant curry. It pairs well with this amazing gluten-free Easy Socca recipe.
For a few other vegetable based curries check out my Cauliflower Curry, Potato Curry or Vegetable Curry.
Ingredients to make Aubergine Curry
- Aubergine – or eggplant, is the star of this delicious Indian curry.
- Curry Powder – I used mild, but feel free to use the heat level you prefer.
- Olive Oil – is used to fry up the onion and garlic cloves.
- 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 – should be full fat for this recipe.
- 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 (or baby eggplant) in place of a regular-size one. If aubergine is not your thing, have no fear! I have plenty of other vegan and gluten-free curry recipes! Try my creamy Butternut Squash 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 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.
- 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 Gluten Free Naan Bread.
If you like Indian food, try my Sweet Potato and Chickpea Curry, Coconut Dal, Potato Curry 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 the olive oil, 1 tbsp of curry powder, and salt & pepper. Shake until well-coated. Place in the oven at 200C for 20 minutes or air fry at 205C for 12 minutes.
Step 2: While the aubergine cooks, finely dice the onion and crush the garlic. Add both to a pan with oil to soften for 2-3 minutes.
Step 3: Add the rest of the curry, 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 7-8 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 somewhat in cooking time, so keep an eye on your aubergine to avoid it getting burnt.
Leftovers
Leftover aubergine and spinach curry will last about 4-5 days in the fridge in an airtight container. Reheat in the microwave or in a pan over low heat. These leftovers are perfect for a quick lunch!
Recipe FAQs
It can! It’s a great recipe for freezing leftovers or batch cooking ahead of time. It will last for about 3 months in the freezer in an airtight container. Thaw overnight in the fridge and then reheat on a stove or in the microwave.
Not only can you, I highly recommend it! It makes for a sweet and delicious curry. Some other great vegetables I’ve tried in curries are pumpkin, sweet potato, butternut squash, peppers, courgette, and more!
You certainly can if you wish, but it is not necessary at all. The skin of an aubergine is totally edible, so it’s just a question of whether or not you like the texture. Smaller eggplant, like the Japanese eggplant, have thinner skin. Larger eggplant can sometimes have thicker skin, so you may want to peel it depending on the type of eggplant you have.
More Aubergine Recipes
- Awesome Aubergine Bake
- Aubergine Miso
- Aubergine Salad
- Mediterranean Vegetables
- Peanut Butter Aubergines
- Vegan Moussaka
- Vegetable Curry
- Aubergine Parmigiana
- Air Fryer Aubergine
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Aubergine Curry
Ingredients
- 1 aubergine
- 2 tbsp curry powder, I used mild
- 1 drizzle olive oil
- 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 adding to a baking tray. Drizzle over olive oil, 1 tbsp curry powder, pinch of salt & pepper and shake until well coated. Place in the oven at 200C for 20 minutes or air fryer for 12 minutes at 200C.
- Finely dice the onion and crush the garlic adding both to a pan with oil to soften for 2-3 minutes.
- Add in 1 tbsp curry powder, turmeric, chilli flakes and fry together for a minute.
- Now add in the drained chickpeas, coconut milk, pinch salt & pepper and simmer for 7-8 minutes until it thickens.
- Finally, add in the spinach, juice of 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 🙂