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Aubergine Curry Recipe

This delicious Aubergine Curry is a vibrant and flavorful dish that brings together tender aubergines, aromatic spices, and a creamy tomato base for a satisfying meal. Perfect for serving over rice or with naan bread, this vegetarian dish is sure to please everyone at the table.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4 People
Calories 250 kcal

Equipment

  • 1 large skillet or frying pan
  • 1 wooden spoon
  • 1 chopping board
  • 1 measuring cups and spoons
  • 1 lid for the skillet

Ingredients
  

  • 2 large aubergines About 500g.
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 can (400g) chopped tomatoes
  • 1 can (400ml) coconut milk
  • to taste salt
  • for garnish fresh coriander leaves

Instructions
 

  • Begin by washing the aubergines and cutting them into 1-inch cubes. Set aside.
  • Heat the vegetable oil in a large skillet over medium heat. Once hot, add the cumin and mustard seeds. Sauté for about 30 seconds until fragrant.
  • Add the chopped onion to the skillet. Cook for about 5 minutes, or until the onion becomes soft and translucent.
  • Stir in the minced garlic and grated ginger. Cook for an additional minute until fragrant.
  • Add the turmeric powder and garam masala. Mix well to combine.
  • Add the chopped aubergines to the skillet. Stir to coat the aubergines with the spices. Cook for about 5 minutes.
  • Pour in the chopped tomatoes and coconut milk. Stir everything together and bring to a gentle simmer.
  • Reduce the heat to low, cover the skillet with a lid, and allow the curry to simmer for about 20 minutes, stirring occasionally, until the aubergines are tender.
  • Season with salt to taste, then stir in fresh coriander leaves before serving.
  • Serve hot with rice or naan bread.

Notes

You can customize this recipe by adding other vegetables, such as bell peppers or spinach, for added nutrition.
For extra heat, add chili powder or fresh chili peppers according to your taste preference.
Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.