Easy Roasted Aubergine Curry

Aubergine curry served with fresh coriander and roti.

Easy Roasted Aubergine Curry

Roasted aubergine curry (or eggplant curry for our American readers) is a creamy, fragrant and delicious Indian dish that is so easy to make! Ready in under 30 minutes, it’s great served with basmati rice and roti.

Course Dinner

Cuisine Indian

Diet Vegan

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 946kcal

Author Jess & Dan

Ingredients

1.1 kg aubergines ~ 3 aubergines – quartered lengthways then chopped into long 4-5” chunks
1 onion – diced
4 cloves garlic – minced
1" ginger – minced
2 cardamom pods – lightly crushed to crack the shell
2 cloves
10 curry leaves
1 tablespoon cumin powder
1 tablespoon coriander powder
0.5 teaspoon chilli powder
0.5 teaspoon ground black pepper
250 ml passata
125 ml coconut milk
2 tablespoon olive oil

Instructions

Preheat the oven to 230°c / 450°f.
Cut the aubergine and then toss them in the olive oil and a big pinch of salt. Place the aubergine slices evenly on a large lined or non-stick baking sheet and roast for 20 minutes in the oven.
1.1 kg aubergines, 2 tablespoon olive oil
Remove from the oven and flip the aubergine pieces over and them put back in the oven for another 10 minutes until it starts to brown. It should be perfectly tender once baked.
During the last 10 minutes of the aubergine baking, pour a splash of oil into a large pan and pop over a medium-high heat. Add the onion and cook for 5 minutes until softened and starting to brown. If you cook for longer, until they start to caramelise, the outcome will be better. If you don’t have time, stick with 5 minutes.
1 onion
Next, it’s time for the garlic, ginger, cardamom, cloves and curry leaves. Add to the pan and then fry for a minute until fragrant, stirring continuously. Then add the powdered spices, stir and fry for another minute.
4 cloves garlic, 1" ginger, 2 cardamom pods, 2 cloves, 10 curry leaves, 1 tablespoon cumin powder, 1 tablespoon coriander powder, 0.5 teaspoon chilli powder, 0.5 teaspoon ground black pepper
Pour in the coconut milk and passata, stir and then bring to the boil, then reduce down to a simmer.
125 ml coconut milk, 250 ml passata
Add the roasted aubergine. Continue to simmer and stir occasionally for 10 minutes.
Finally remove the cardamom pods and cloves before serving.

Notes

Use a muslin bag or piece of muslin cloth to wrap up the whole spices before adding to the curry. This makes them easier to retrieve before serving, but still allows the flavours to infuse.
Store in the refrigerator for upto 3 days in an airtight container, and it can be frozen for up to 3 months in an airtight container.
The curry is on the mild side, but if you’d like it spicier double the chilli powder. If you’d like it milder, use mild chilli powder instead.
Full fat or light coconut milk can be used. Tinned chopped tomatoes can be used in place of passata.

Nutrition