Aubergine Curry

Aubergine curry is a comforting dish featuring rich spices and creamy coconut milk, perfect for a weeknight dinner.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Indian, Vegetarian

Calories: 280

Ingredients Method Notes

Ingredients

For the Curry

2 medium aubergines, diced Select firm and shiny aubergines.
1 piece onion, chopped Use a medium-sized onion.
2 cloves garlic, minced Fresh garlic for best flavor.
1 inch ginger, minced Fresh ginger enhances the aroma.
1 can coconut milk Canned coconut milk works best.
2 tablespoons curry powder Adjust to taste for spice level.
1 tablespoon olive oil For sautéing the onions.
to taste Salt and pepper Season according to preference.
for garnish Fresh cilantro Add for color and flavor.
for serving Cooked rice Pairs perfectly with the curry.

Method

Cooking the Curry

Heat olive oil in a large pan over medium heat. Add the chopped onion and sauté until translucent.
Add the minced garlic and ginger; cook for another minute until fragrant.
Stir in the diced aubergines and curry powder, coating them well.
Pour in the coconut milk and bring to a simmer. Cook for about 20 minutes or until the aubergines are tender and infused with flavors.
Season with salt and pepper to taste.
Serve hot over cooked rice, garnished with fresh cilantro.

Notes

This curry can be made ahead of time and tastes even better the next day. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 2-3 months. To reheat, add a splash of water or coconut milk if it thickens.