Aubergine Curry

This aubergine curry is a delicious dish and extremely easy to make.

Full of robust flavour, this humble curry needs only a few ingredients — including a generous dose of coconut cream, which makes it smooth and creamy, an absolute wonder.

If you have not tried this gently spiced dish yet, you will be pleasantly surprised.

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What you need to make this aubergine curry:

Aubergines — thinly sliced, salted to draw out their water before cooking: they soften and turn lightly golden in the pan.
Garlic — it flavours the whole base of the curry.
Fresh ginger — it adds bite and freshness.
Curry powder — it gives the dish its characteristic colour and aroma.
Chilli powder — it adds heat, to taste.
Tomato purée — it adds acidity and thickens the sauce a little.
Coconut cream — it makes the dish smooth and creamy, an absolute wonder.
Olive oil — used to brown the aubergines in the pan.
Salt — used for salting, it draws the excess water out of the aubergines before cooking.

Why this aubergine curry must be on your menu!

Few ingredients, plenty of flavour: a handful of spices and some coconut cream are all it takes for a dish full of character.
No need for a packed pantry.
Vegan and filling: perfect as a main dish or a side, with no animal products at all.
It goes with everything: basmati, white, brown or jasmine rice; pasta; barley; a mixed, lamb's lettuce or rocket salad; pita bread or a baguette.
You can also add courgettes, carrots, potatoes, parsnips or chickpeas, and push the spicing further with garam masala, cumin, coriander, turmeric or cayenne pepper.
The secret is in the salting: fifteen minutes of salt before cooking keeps the aubergine from releasing its water into the pan.
Skip it, and the curry turns into soup.

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Aubergine Curry

Slices of aubergine browned then simmered in coconut cream scented with curry, ginger and garlic.

Prep 20 min

Cook 30 min

Total time 50 min

Course: Sides Cuisine: Indian Keyword: Aubergine curry Calories:

Ingredients

Servings: 4 servings

Instructions

Cut the aubergines into thin slices. Put them into a colander set over a large bowl.
Salt and toss so the salt reaches every piece. Leave for about 15 minutes, while the aubergines give up their water.
Fifteen minutes later, dry the aubergines with kitchen paper.
Heat the olive oil in a non-stick pan over medium heat. Add the aubergine pieces and cook for about 15 minutes, or until soft and lightly browned.
Add the spices, garlic, ginger and tomato purée. Cook for a further 10 minutes or so, stirring now and then.
Add the coconut cream. Stir and cook for about 5 minutes.
Serve with a wedge of lemon, scattered with fresh coriander and sesame seeds.

Nutrition (per serving)

Tips

Do not skip the salting: it is what keeps the curry from turning into soup.
Dry the slices well before they hit the pan, or they will not brown.
The spices go in after the aubergine, not before: in an empty pan they would burn.
The coconut cream goes in last and should only tremble for five minutes.

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