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Aubergine curry served with spices and coconut milk
Creamy and spicy aubergine curry with coconut milk

Creamy aubergine curry

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
The aubergine acts like a sponge: its structure is full of tiny air bubbles which collapse under heat, soaking up surrounding flavours. In this curry, the goal isn't to replace meat, but to play with textures: the meeting of creamy cooked aubergine and crunchy spices. The fat content of the coconut milk truly extracts the fat-soluble colour and flavour compounds of the turmeric and curry, making the dish vibrantly yellow and full-bodied.
🕒 Prep Time 25 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 580 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Large, heavy-bottomed frying pan or wok: For even heat distribution and to ensure the aubergine fries rather than steams.
  • Sharp knife: For precise dicing of the aubergine.
  • Grater: To pulp the ginger.

Allergen Information

⚠️ Mustard (may be present in curry powder)

Instructions

1 ✓

Wash the aubergine and cut into 2x2 cm cubes. Salt generously and let stand in a colander for 20 minutes.

Tip: Salt draws water out of the vegetable, collapsing the cell walls slightly. This prevents it from absorbing too much oil during frying (osmosis).
2 ✓

Meanwhile, prepare the other vegetables: finely chop the onion, crush the garlic, grate the ginger, slice the carrots, and dice the tomatoes.

Tip: This 'mise en place' is important because you need to work quickly during frying; you won't have time to chop.
3 ✓

Rinse the salt off the aubergine and pat completely dry with kitchen paper.

Tip: A wet surface would steam in the pan, but we want to fry (Maillard reaction), which requires a dry surface.
4 ✓

Heat 1 tablespoon of oil in the pan and fry the aubergine cubes until golden brown, then remove them.

Tip: Fry in batches if the pan is small, so you don't cool down the oil.
5 ✓

Pour the remaining oil into the pan and toss in the cumin seeds. When they start to pop and release their aroma, add the onion.

Tip: Heating the spices activates their essential oils.
6 ✓

Sauté the onion until translucent, then add the garlic and ginger. After half a minute, sprinkle over the curry powder and stir quickly.

Tip: Fry powdered spices only briefly in fat to release flavours, but avoid burning them (which causes bitterness).
7 ✓

Add the carrots and tomatoes. Season with salt and pepper, and cook until the tomatoes break down and form a juicy base.

Tip: Salt helps the tomatoes release their juices.
8 ✓

Return the aubergine to the pan and pour in the coconut milk. Simmer under a lid on low heat for 15 minutes until the sauce thickens.

Tip: During slow cooking, flavours meld and the aubergine becomes creamy.
9 ✓

Cook the rice in salted water according to the packet instructions.

Tip: It's worth rinsing Basmati rice before cooking to keep the grains separate.
10 ✓

Serve sprinkled with fresh coriander and a squeeze of lime juice.

Tip: The acid (lime) counteracts the richness of the coconut milk and highlights the spices.

Recipe FAQ

Why did the aubergine become oily?
Aubergine tends to immediately suck up all the oil. If you first sweat it in a dry pan or with a little salt, its structure firms up and it behaves less like a sponge.
The dish remained bitter.
The skin of the aubergine can contain bitter compounds. Salting and resting (sweating) helps with this, or sugar/sweetener in the sauce can counteract it.

Ingredients

  • 400 g Aubergine (firm, shiny skin)
  • 200 ml Coconut milk (min. 70% coconut extract)
  • 1 whole Onion
  • 2 cloves Garlic
  • 1 tsp Fresh ginger (grated)
  • 2 whole Tomatoes (ripe)
  • 150 g Carrots
  • 1 handful Fresh coriander
  • 1 tbsp Curry powder (Madras or Garam Masala)
  • 1 tsp Whole cumin seeds
  • 1 tsp Salt
  • 0.5 tsp Freshly ground black pepper
  • 3 tbsp Olive oil
  • 200 g Basmati rice
  • 0.5 whole Lime (for serving)