This creamy aubergine curry is perfect for a quick and tasty dinner. Packed with spices and rich coconut milk, it’s deliciously smooth and full of flavor!
Whenever I make this dish, it feels like a warm hug on a plate. Pair it with rice or naan, and you’ll be set for a cozy meal! It’s super easy, too—just chop, simmer, and enjoy!
Key Ingredients & Substitutions
Aubergines (Eggplants): These are the star of the dish! Choose firm ones with smooth skin for the best results. If you can’t find aubergines, zucchini or bell peppers could work in a pinch.
Coconut Milk: This adds a creamy richness to the curry. You can use light coconut milk for a lower-fat option or almond milk for a different flavor, although it won’t be as creamy.
Garam Masala: This spice blend is essential for flavor. If you don’t have it, a mix of cardamom, cinnamon, and nutmeg will do, or just use curry powder as a substitute.
Chickpeas: They add protein and texture. You can substitute cooked lentils or leave them out for a vegetarian version.
How Do I Cook Aubergines So They Don’t Get Soggy?
Aubergines can absorb a lot of moisture, which might make your curry watery. To avoid this, you can salt the chunks first. Here’s how:
- Cut your aubergines and sprinkle salt over the pieces.
- Let them sit for about 15-30 minutes; this will draw out excess moisture.
- Rinse and pat dry before adding them to your dish.
This simple step will keep your aubergines firm and flavorful instead of mushy!
How to Make Creamy Aubergine Curry
Ingredients You’ll Need:
For the Curry:
- 2 medium aubergines (eggplants), cut into bite-sized chunks
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of fresh ginger, grated
- 2 fresh red chilies, sliced (adjust to taste)
- 1 tbsp garam masala
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 can (400 ml) coconut milk
- 2 medium tomatoes, chopped
- 1 cup cooked chickpeas (or 1 can, drained and rinsed)
- Salt to taste
- Fresh coriander (cilantro) leaves, chopped for garnish
- Cooked basmati rice or naan bread, for serving
How Much Time Will You Need?
This creamy aubergine curry takes about 10 minutes of prep time and around 30 minutes of cooking time. So, in just about 40 minutes, you’ll have a delicious and hearty dinner ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Onions:
Begin by heating the vegetable oil in a large pan over medium heat. Once the oil is hot, add the chopped onions and sauté them until they become soft and translucent, which should take about 5 minutes. Stir occasionally to prevent them from burning!
2. Add Garlic, Ginger, and Chilies:
Next, add the minced garlic, grated ginger, and sliced red chilies to the pan. Cook these for another 2 minutes, stirring to release their lovely aroma. Be careful not to let them burn!
3. Spice It Up:
Now, stir in the garam masala, turmeric, ground cumin, and ground coriander. Cook these spices for about 1 minute—this helps to release their wonderful flavors into the air!
4. Create the Sauce:
Add the chopped tomatoes to the pan and cook them down for around 5 minutes, or until they break down and form a saucy base. You’ll know it’s ready when it looks thick and flavorful!
5. Add the Aubergines:
Toss in the aubergine chunks and stir well to coat them with the spiced tomato mixture. Let them cook for about 5-7 minutes, stirring occasionally, until they start to soften. This step brings out the flavor of the aubergines!
6. Bring in the Creaminess:
Pour in the coconut milk and add the cooked chickpeas to the pan. Stir everything together and bring the mixture to a gentle simmer. You’ll love how creamy it looks!
7. Let It Cook:
Cover the pan and let the curry cook for 15-20 minutes, or until the aubergines are tender and the sauce has thickened slightly. Remember to stir occasionally to prevent it from sticking to the bottom!
8. Final Touches:
Before serving, season the curry with salt to taste. Give it a good stir to combine the flavors.
9. Serve and Enjoy:
Dish out this delicious aubergine curry, garnished with fresh coriander. Serve it hot alongside steamed basmati rice or warm naan bread, and enjoy your easy and satisfying meal!
Bon appétit!
Can I Use Other Vegetables in This Curry?
Absolutely! You can substitute aubergines with other vegetables like zucchini, bell peppers, or even cauliflower. Just make sure to adjust cooking times for the chosen vegetables, as some may cook more quickly than aubergines.
How Can I Make This Recipe Spicier?
If you’d like to ramp up the heat, add more sliced red chilies or include a pinch of cayenne pepper or red chili flakes. Just be mindful of your spice tolerance and adjust to your liking!
Can I Prepare This Curry Ahead of Time?
Yes, this curry can be made ahead of time! Cook the curry and let it cool, then transfer it to an airtight container. It can be refrigerated for up to 3 days. Reheat on the stove or in the microwave until warm throughout before serving.
How Do I Store Leftovers?
Store any leftover curry in an airtight container in the fridge for up to 3 days. If you’d like to freeze it, make sure it cools completely before transferring it to a freezer-safe container, where it can be stored for up to 3 months. Thaw it in the fridge overnight before reheating.
