Roasted Aubergine Curry
This roasted aubergine curry is a go-to in our house as it has such a wonderful texture and is loaded with flavour despite how easy it is to make! The coconut milk makes a beautiful creamy sauce and the heartiness of the aubergine is the perfect meat alternative.
What you need to make roasted aubergine curry
- aubergines
- olive oil
- salt and pepper
- onion
- garlic
- ginger
- chilli
- cumin
- turmeric
- chopped tomatoes
- coconut milk
- coriander
- lime
Substitutions and ingredient notes
Aubergines: Make sure to chop these fresh just before you load them up in the pan and into the oven, as they brown fast!
Ginger, garlic and chilli: You can swap these for the powdered versions if this is what you typically have in the cupboard.
Coconut milk: Try and find the coconut milk with the highest percentage of coconut. This makes a big difference to the taste of your curry!
How to make my roasted aubergine curry
Preheat the oven to 200°C (fan 180°C). Prep all your aubergine by cutting them into bite-sized chunks. Do this just before adding to the oven, as aubergine browns fast!
Then place the aubergine on a large baking tray, drizzle with olive oil, and season with salt and pepper. Toss everything together to coat.
Roast for 20 minutes, turning halfway through, until golden brown.
Meanwhile, fry the onion, garlic, chilli, and ginger in a pan with a little oil for a few minutes, until softened.
Hack!
Freeze your ginger and chilli, and use a micrplane to grate into your meals to make things easier! I never have to worry about my ginger or chillies going off because they’re frozen, plus it saves on chopping! You don’t need to worry about peeling the ginger, just wash it and leave it to dry before your freeze it.
Then add the turmeric and cumin, and fry for a few minutes more. Add a splash of water to help form a paste.
Next, pour in the chopped tomatoes and coconut milk, then add the roasted aubergine. Bring to the boil, then simmer for 20–30 minutes, until thickened and aromatic.
Once thickened, serve the aubergine curry with rice/naan, a squeeze of lime juice and a sprinkling of fresh coriander.
Roasted Aubergine Curry
Ingredients
- 3 aubergines (cut into bite sized cubes )
- 1 tbsp olive oil
- Salt and pepper (to taste)
- 1 onion (chopped)
- 3 garlic cloves (finely chopped or grated )
- Thumb of ginger (chopped or grated)
- 1 chilli (chopped )
- 2 tsp turmeric
- 1 tsp cumin
- 400 g chopped tomatoes
- 400 ml coconut milk
To serve
- Rice and/or naan
- 2 tbsp fresh coriander (finely chopped)
- Lime (squeezed)
Instructions
- Preheat the oven to 200°C (fan 180°C).
- Place the aubergine on a baking tray, drizzle with olive oil, and season with salt and pepper. Toss everything together to coat.
- Roast for 20 minutes, turning halfway through, until golden brown.
- Meanwhile, fry the onion, garlic, chilli, and ginger in a pan with a little oil for a few minutes, until softened.
- Add the turmeric and cumin, and fry for a few minutes more. Add a splash of water to help form a paste.
- Pour in the chopped tomatoes and coconut milk, then add the roasted aubergine. Bring to the boil, then simmer for 20–30 minutes, until thickened and aromatic.
- Once thickened, serve the aubergine curry with rice/naan, a squeeze of lime juice and a sprinkling of fresh coriander.
Video
Notes
- Add a tin of chickpeas or some tofu for added protein! We often do this in our house!
Nutrition
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Did you make this Roasted Aubergine Curry recipe? Please rate and review the recipe below, and leave me a comment! I love to hear your feedback, and if you’re enjoying my recipes. Make sure to take a photo, tag me @MadeleineOlivia and tag it #MadeleineOlivia.
15 comments
Emma
I immediately want to make this haha! Do you mean 1 chili pepper or 1 tsp of chili powder?
Madeleine Olivia
Hi Emma, one chilli pepper. But if you don’t have a chilli pepper chilli powder will also work.
Maeva @ Cook A Life! byMaeva
Hey Madeleine,
Can you believe I had never made some curry before, I pinned and registered so many recipes but never went for one, until your last video on YT. It seemed simple and yummy and it was. I just swapped the eggplants with zucchinis because I had some in the fridge and added some lacto-fermented tofu leftovers and it made a delicious lunch with some whole rice I had already cooked from the weekend. Next time, I’ll try with the roasted eggplants but it’s definitely a keepern thanks!
Madeleline Olivia
Thanks so much for your comments Maeva! Glad you thought it was easy enough to want to try and make it! So pleased you enjoyed 🙂
Loïs
@Emma, in the video she chops up a chili pepper. 🙂
Kim
I added 200g of lentils and a courgette (which I just put in the foodprocessor until it was kind of like a paste). During the last 5 minutes I added some handfuls of spinach to the pot 🙂 Nom nom nom!
Madeleine Olivia
Great idea Kim! I love spinach in currys. Sounds perfect.
Haruhi
Tried this and it was so yummy! Definitely a new staple 🙂
Madeleine Olivia
Glad to hear this Haruhi!
Kaity
Madeleine I love how approachable your recipes are. You keep them so easy to follow as someone new to cooking, yet so full of flavor. Thanks always!! 🙂
Jo
I made this recipe and it tasted absolutely divine. Thank you!
Madeleine Olivia
I’m so pleased to hear that you thought it tasted ‘divine’! <3
Kärt Ukkivi
Just made this and it´s sooooo good and really easy to make. I especially like the balance of spices in this curry.
Madeleine Olivia
Hi Kärt, so glad that you enjoyed the recipe! I love that it is so easy too.
Alice
This is AMAZING!!!! One of the tastiest things i have ever made myself xx
Thank you so much for this recipe 🙌