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Aubergine curry in a large pan with aubergine charred batons covered in sauce topped with coriander and chillies.
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4.94 from 15 votes

Grilled Aubergine Curry

This grilled aubergine curry is the perfect answer to a meat-free weeknight dinner. It's simple and so flavourful.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: mains
Cuisine: Indian
Servings: 5
Calories: 413kcal
Author: Mimi Harrison
Cost: £1.01

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
Metric - US Standard

Instructions

  • 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!

Notes

  • Select fresh, firm aubergines with shiny and smooth skin, avoiding soft or blemished ones.
  • Sear thick slices or wedges of aubergines on a griddle pan for char lines and enhanced smokiness and flavor.
  • Blend the curry sauce to achieve a smooth and creamy texture, either using a hand blender or by transferring the cooked onion, tomato, and spice mixture to a blender or food processor.

Nutrition

Calories: 413kcal | Carbohydrates: 62g | Protein: 9g | Fat: 14g