Aubergine (eggplant) Curry


An aubergine (eggplant) curry with a variety of spices and an extra mild flavour due to the addition of coconut milk. A delicious and easy vegetarian meal.

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Aubergine (eggplant) curry
Veronique van Ohmydish

Made by Véronique

Published at 2021-10-23, this recipe is for 4 people and takes 45 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 06-06-2022

45 minutes 4 people Main course
Aubergine (eggplant) curry


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  • 800 grams of aubergine (eggplant)
  • 2 onions
  • 6 garlic cloves
  • 3 cm fresh ginger
  • 2 green chillies
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander seeds
  • 1 teaspoon cumin seeds
  • 2 teaspoons garam masala
  • salt to taste
  • 70 grams tomato purée
  • 400 ml coconut milk
  • sunflower or other neutral oil
  • optional: fresh parsley or coriander
Aubergine (eggplant) curry ingredients
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Kitchen equipment

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  • chopping board & chef's knife
  • optional: fine grater
  • large frying pan
  • wooden spoon

Aubergine (eggplant) Curry

45 minutes 4 people Main course

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Preparation – 15 minutes

Peel and finely chop the onions and garlic cloves. Peel the ginger and finely chop or grate it. Remove the seeds from the green chillies, if desired, and finely dice them.

Top and tail the aubergine and cut into small cubes.

Aubergine (eggplant) curry
Aubergine (eggplant) curry

Finishing the aubergine curry – 30 minutes

Heat a dash of oil in a large frying pan and fry the onion, garlic, ginger and green chillies. After a few minutes, add the diced aubergine and fry on high heat for about 10 minutes.

Add the spices and fry briefly. Fry the tomato purée briefly and then add the coconut milk.

Reduce the heat to low and let the curry simmer for about 10 minutes. The aubergine curry is ready when the sauce has thickened and the aubergine has softened.

Season the curry with salt and more spices if desired. Serve with rice and poppadoms, and garnish with fresh parsley if desired. Enjoy your meal!

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Aubergine (eggplant) Curry: frequently asked questions

What can I serve with an aubergine curry?

You can serve different types of rice with this, such as jasmine rice or yellow rice. This curry is delicious with poppadoms or naan.

Is this aubergine curry vegan?

Yes, this aubergine curry is vegan as no animal products are used.