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Vegan aubergine curry served with rice, sprinkled with fresh coriander
Spicy and creamy Indian aubergine curry with coconut milk

Creamy Aubergine & Coconut Curry with Basmati Rice

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
The secret of a good curry lies in the order of spices. In this dish, the aubergine acts like a sponge: absorbing the aromas of ginger, garlic, and curry spices. Coconut milk softens the strength of the spices, resulting in a creamy, warming dish. The aubergine flesh melts to butter-softness during cooking, creating a perfect contrast with the fluffy basmati rice.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 2 servings
🔥 Calories 520 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Deep frying pan or wok
  • Saucepan for cooking rice
  • Chopping board and knife
  • Wooden spoon

Instructions

1 ✓

Rinse the rice in cold water 2-3 times until the water runs clear. Put on to boil in double the amount of salted water. Once boiling, reduce heat to low, cover, and cook for 10-12 minutes.

Tip: Washing out the starch prevents the rice grains from sticking together.
2 ✓

Meanwhile, cut the aubergine into 2x2 cm cubes. Chop the onion, crush the garlic, grate the ginger.

Tip: Aubergine size is important: too small and it disintegrates, too large and it doesn't cook through.
3 ✓

Heat the oil in a large pan. Add the onion and sauté until translucent. Add the garlic and ginger, stir for half a minute.

Tip: Ginger and garlic essential oils release quickly under heat.
4 ✓

Sprinkle in the curry powder and fry for 1 minute until fragrant. Be careful not to burn it!

Tip: Frying spices (blooming) is essential in Indian cuisine: fat-soluble flavours are truly activated this way.
5 ✓

Add the aubergine cubes and toss thoroughly to coat in the spiced oil. Fry for 3-4 minutes.

Tip: The aubergine will first absorb all the oil, then as it softens, start to release it back.
6 ✓

Stir in the tomato purée, then pour in the stock and coconut milk. Season with salt.

Tip: The acidity and umami of tomato purée add depth to the sauce.
7 ✓

Simmer covered over medium heat for 15-20 minutes until the aubergine is completely soft and the sauce thickens.

Tip: If too thick, add a little water. The aubergine is ready when it has a creamy texture.
8 ✓

Serve the hot curry with the cooked rice, sprinkled with fresh coriander.

Tip: The citrusy taste of fresh coriander balances the sweetness of the coconut milk.

Recipe FAQ

Why is the aubergine bitter?
Older varieties can be bitter. To be safe, cube it, salt it, and let stand for 20 minutes, then wipe off the released moisture.
What curry powder should I use?
'Garam Masala' or a good quality 'Madras Curry' blend is best. If you like it hot, add chilli powder.
How do I get fluffy rice?
Rinse thoroughly before cooking to remove excess starch, and do not stir during cooking.

Ingredients

  • 400 g aubergine
  • 1 red onion
  • 2 cloves garlic
  • 1 tsp fresh ginger (grated)
  • 2 tbsp tomato purée
  • 200 ml coconut milk
  • 100 ml vegetable stock
  • 1.5 tbsp curry powder
  • 2 tbsp olive oil
  • 200 g basmati rice
  • 1 handful fresh coriander
  • 1 tsp salt