I love this grilled aubergine curry as it’s a great vegetarian answer to a meat curry. By searing the aubergine on a griddle pan, we get these char lines which add a smokiness to the aubergine that’s tasty.
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This aubergine curry, when paired with the creamy coconut milk and the aromatic tomato curry, the ingredients come together to form something beautiful.
With my curry recipes, I always aim to make them super accessible with minimal spices and niche ingredients, so that everyone can enjoy them and you can spend less money in the shops.
This aubergine curry is a great weeknight dinner recipe, but it can also be jazzed up if you want to enjoy it with friends at the weekend. Here are some other vegetarian curry recipes to try; Vegan Cashew Curry, Halloumi Curry and Easy Red Lentil Dahl with Coconut Milk
Aubergines have such a powerful flavour and texture which serve as the perfect substitute for meat in a lot of dishes. By grilling the aubergine, we get an added smokiness to the aubergine which compliments the spices in the curry really well. If you love aubergines try these other vegan recipes: Crispy Soy Tofu, Aubergine & Rice and Miso Aubergine with Edamame Beans and Brown Rice
I love the pairing of a tomato and aubergine curry. The sweetness of the tomato pairs nicely with the smoky aubergine. Alternatively you can use chopped tomatoes or passata to make the delicious sauce.
Onions, Garlic and Ginger
The zingy, sweet & spicy flavours in this curry are partly coming from the ginger and for flavouring the base of the curry onions and garlic are a must!
Adds a sweet creaminess to the tomato and aubergine curry. I use reduced fat coconut milk for this recipe, as I find that the difference in flavour (with this recipe) is undetectable.
See the recipe card for full information on all ingredients and quantities.
3. Then add the ginger, chilli, garlic, curry powder and tomato puree into the pan to fry and continue to bloom for a couple of minutes (Image 3).
4. Add the plum tomatoes and stock, stirring to combine and reduce to a simmer. (Image 4).
5. Continue to simmer the the tomatoes, onions and spices for 5 minutes (Image 5).
6. Then remove the sauce from the heat and pour into a bowl. Using a hand blender, blend the curry until smooth (Image 6).
7. During this time, cook your rice. Then pour the coconut milk into the sauce and stir (Image 7).
8. Then add the charred aubergine into the pan. Season with salt and continue to cook for another 20 minutes. Serve the charred aubergine curry with a portion of rice, a sprinkle of fresh mint and any reserved chilli. Add a squeeze of lime juice and enjoy! (Image 8).
Yes! If you want to minimise the time spent grilling the aubergine, you could add the sliced aubergine onto a foil lined baking sheet and roast in the oven for 25-30 mins at 180°C.
The aubergine will be slightly less smoky so you could add some cumin to coat with the oil before roasting. Definitely will still be super delicious as a roasted aubergine curry!
The options are endless with what to serve with this aubergine curry. You could serve with: Rice (as shown in this recipe), naan bread or poppadoms
You can also enjoy this curry as more of a soup recipe, if you don’t want to serve it with rice/ the other pairings above. This will lower the calories if that’s something you’re into or if you’re on a keto diet.
The toppings for this curry are also where you can get pretty creative. I’ve served this recipe with fresh mint & sliced chilli, but you could use coriander, chives, parsley, chilli flakes, sliced spring onion (scallion), pickled ginger, you name it.
Yes you can! Freeze and consume within 3 months.
Thanks to the coconut milk, this creamy aubergine curry is vegan.
Yes! This recipe is great to make ahead of time as meal prep or if you want to make it before friends/guests arrive for dinner. I would make the curry & rice ahead of time, refrigerate as soon as it’s cooled and then when it’s time to eat, reheat the rice in the microwave for 2+ minutes (depending on how many servings of rice you’re reheating) and reheat the curry on the hob/stove-top until piping hot.
If you tried this Grilled Aubergine Curry recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x