Grilled Aubergine Curry
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Grilled Aubergine Curry
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Why this recipe is great
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.
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.
Ingredients
Aubergine
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.
Plum tomatoes
I love the pairing of a tomato and aubergine curry. The sweetness of the tomato pairs nicely with the smoky aubergine.
Onion & Garlic
For flavouring the base of the curry
Ginger
The zingy, sweet & spicy flavours in this curry are partly coming from the ginger. Definitely don’t skip this ingredient!
Coconut milk
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.
Fresh Chillies
For spice. Deseed or leave seeded, depending on your spice preference.
Spices
I chose a simple blend of spices that hopefully most households will have in their cupboard. The mix includes: mild curry powder and cumin.
White Basmati Rice
Feel free to choose your favourite rice here. I love basmati rice as it’s cheap and works perfectly with so many rice recipes. Brown rice or jasmine rice would also work nicely here.
How to make this aubergine curry
Add the aubergine batons to a hot griddle pan with some rapeseed oil. Fry on both sides of the aubergine until char lines appear. This should take around 6 mins. Set the charred aubergine aside and season with some salt.
While the aubergine batons are charring, add the diced onions to a non-stick/deep frying pan, adding the coconut oil and frying the onions on a medium heat until softened (around 5 minutes). Season with salt.
Then add the ginger, chilli, garlic, curry powder and tomato puree into the pan to fry and bloom for a couple of minutes.
Then remove the sauce from the heat and pour into a bowl. Using a hand blender, blend the curry until smooth.
Then add the charred aubergine into the pan. Season with salt and continue to cook for another 20 minutes. During this time, cook your rice.
Can I make this a roasted aubergine curry instead?
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!
What to serve with this recipe
The options are endless with what to serve with this aubergine curry. You could serve with:
- Rice (as shown in this recipe)
- Naan bread
- 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.
FAQ
Can I freeze this recipe?
Yes you can! Freeze and consume within 3 months.
Is this recipe vegan?
Thanks to the coconut milk, this creamy aubergine curry is vegan.
Can I make this recipe ahead of time?
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.
Other curry recipes to try …
Easy Red Lentil Dahl with Coconut Milk
Simple Chicken Thigh CurryOther aubergine recipes to try …
Crispy Soy Tofu, Aubergine & Rice
Miso Aubergines with Edamame Beans and Brown rice
Creamy Mushroom, Leek and Aubergine Vegetable Pie with Puff Pastry
Grilled Aubergine Curry
Ingredients
- 2 aubergines, cut into batons (£0.69x2)=(£1.38)
- 1 onion, diced added (£0.09)
- 400 ml low fat coconut milk (£0.82)
- 30 g fresh ginger, peeled and grated (£0.50/2) (£0.25)
- 3 fresh chillies, de-seeded & chopped (£0.50)
- 4 cloves garlic, thinly sliced (£0.65/3) (£0.22)
- 800 g (2 tins) plum tomatoes (£0.28x2=(£0.56)
- 250 g white basmati rice, cooked according to packet instructions (£1.07/2)=(£0.54)
- 1 lime, cut into wedges to serve (£0.20)
- 1 bunch fresh mint, torn to serve (£0.50)
Cupboard Essentials
- 1 tbsp tomato puree
- 1 tbsp rapeseed oil
- 1 tbsp coconut oil
- 1 tbsp curry powder
- 2 tsp ground cumin
- 400 ml vegetable stock
- Salt
- Pepper
Method
- Start by lightly coating a griddle pan with rapeseed oil and preheat the pan until super hot. Add the aubergine into the pan and fry on both sides of the aubergine until char lines appear. This should take around 6 mins. Set the charred aubergine aside and season with salt.
- Meanwhile in a non-stick/deep frying pan, add the coconut oil and onion to fry on a medium heat until softened, for around 5 minutes. Season with salt.
- Next, add the ginger, chilli, garlic, curry powder and tomato puree into the pan to fry and bloom for a couple of minutes.
- Add the plum tomatoes and stock. Stir to combine and reduce to a simmer for 5 minutes.
- After this time, blend the curry until smooth and pour the coconut milk and aubergine into the pan. Season with salt and continue to cook for another 20 minutes. During this time, cook your rice.
- 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!
Nutrition
Grilled Aubergine Curry
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