aubergine curry recipe

This amazing aubergine curry (or eggplant curry) is quick, vegan and soooo tasty. Brought to you by the kings of curry.

Aubergine Curry – Eggplant Curry

basmati rice ((½ cup = 100 grams))

aubergine ((medium))

olive oil

red onion

garlic

tsp garam masala powder or curry powder

turmeric

tsp coriander

tomatoes

½ cups low fat coconut milk ((use regular if you prefer) (1 cup = 250 milliliters))

salt

½ tsp pepper

tsp sugar ((or 1-2 tbsp mango chutney))

Cook rice according to packet instructions.

Cut the aubergine into small cubes. Fry in a large pan with the olive oil on high heat for 3-4 minutes. Stir well so it doesn’t burn.

In the meantime dice the onion and throw it in too. Put it back to a medium heat and cook for 5-6 minutes.

Crush or dice the garlic.

Stir in the garlic, garam masala, turmeric and ground coriander. Cook for another 3-4 minutes, stirring well.

Pour in the chopped tomatoes and coconut milk. Add salt. Simmer for about 15 minutes. The coconut milk thickens so stop cooking when it is at the right consistency for you. Stir in the sugar or mango chutney if you like it a little sweeter.

Serve with salt and pepper to taste.

This amazing aubergine curry (or eggplant curry) is quick, vegan and soooo tasty. Deffo worth it!

More info on the recipe (+ print option):
https://hurrythefoodup.com/aubergine-curry-eggplant-curry/


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Amazing Aubergine Curry (Eggplant Curry) | Vegan & Delicious

This is a lovely brothy rice dish which makes an ideal midweek dinner.

Golden Aubergine Curry & Rice

Aubergine

Fresh Ginger

5Clove Garlic

2tbsp Thai Yellow Curry Paste

Vegetable Stock

0.5tbsp White Miso

1tbsp Rice Vinegar

Cooked Rice

Fresh Coriander

Crispy Shallot

Chilli Oil

Preheat the oven to 220°C. Trim and chop the aubergine into 2cm chunks. Transfer to a baking tray, drizzle with olive oil, season with salt and pepper, toss and bake until softened and golden, 20-25 mins.

Peel and finely grate the ginger and garlic in a small bowl and stir the yellow curry paste through.

Meanwhile, add a drizzle of olive oil into a saucepan over medium heat. Once hot, fry the curry paste until fragrant, then pour in the vinegar and cook, stirring consistently, until evaporated. Pour the stock and let it come to the boil, reduce the heat and gently simmer. Taste and season with miso if needed. 

Share the cooked rice between bowls and ladle the broth in. Top with the aubergines and garnish with crispy shallots and drizzle over with chilli oil. Garnish with coriander.

Tasty, easy and speedy. I added some chopped broccoli to the broth while it simmered and did half coconut milk, half stock. A winner!

delicious! used 400 ml of coconut milk and 350ml of stock instead 

Agree with all the below comments, very salty. But, I popped less stock in and topped up with coconut milk which seemed to level it out and was very tasty! 

wow so salty - I found there was no need to adjust the seasoning of the sauce with extra salt and pepper as it was soooo salty. I’d cook it again but I’d use coconut milk instead of stock - it was tasty but ……I’ll be taking a couple of pints of water to bed tonight :-)

lots of mistakes in the recipe - doesn’t include crispy shallots on the ingredient list so we didn’t buy them, but then tells you to add in during the method. Also instructs to add garlic but then that isn’t in the ingredients for that section. And interchangeably uses chilli/olive oil in the instructions 

Love this broth. Great with added peas too! 

So delicious, nourishing and easy! It has become a weekly recipe. I use chicken bone broth instead of a veg stock, a little more flavourful but the veg stock works well. Can be a little spicy depending on the yellow curry paste you use. 

this was so unbelievably good, and such a simple recipe! 

sooo good! - added some spinach in to the sauce for some extra substance which worked really well 

would this work well with chicken stock? 

Tasty, could probably add Paneer or tofu for some more bulk to the meal as the portion sizes are a little small

really yummy! I just didn’t add any extra salt and let the savoury ingredients do the work - warming and delish. added some mushrooms and tempeh, worked well all together

the broth was tastefull but the aubergine needed a lil bit of seasoning 

I used coconut milk instead of stock so it wasn’t too salty like other reviews. Also added some butternut.

Very easy, quick recipe. Use less salt for a tastier result 

added chickpeas in the broth for protein and only used miso/no vegetable broth. was delicious 

I saw the comments about being very salty so we used half the curry paste and half the broth(one cube diluted in 700ml instead of two), and added a bit of lime. It was very good! but I do recommend getting a curry paste with less salt because it would have been better with more curry flavour but not more salt haha

After reading the comments about this being super salty I used half the amount of curry paste and miso, and a 50:50 mix of stock and water. It was still super salty buuuut I talked to the chef at my work about the ingredients (because I wondered if I'd bought the wrong versions of things) and learned: white miso paste is less salty than normal miso paste, if your yellow curry paste has shrimp paste in it that will make it very salty - she also recommended I do away with the vege stock altogether and just use water. I'm excited to try this again with those notes! I'd also add some more greens next time to bulk it up a bit.

Used 400ml of stock instead with a dash of lime and handful of sugar and turned out really nice (not too salty). Aubergine needs an extra 10 mins. Next time will add beans to bulk it out 

I was a bit sceptical, but tastes really nice. Added some fried tofu to make it more filling.

Such an amazing depth of flavour wand warmth to this. Used brown rice and ate with a turmeric baked chicken breast for extra protein. 

absolute fave mob recipe! I just go easy on the stock :) 

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6352462889112

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Top 2 aubergine curry recipe recipes from across the web

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