Aubergine Curry

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For a rich meal that is vegan and gluten-free, I make my Aubergine curry. The roasted eggplant, creamy chickpeas, and tomato gravy come together in one pot, infused with selected spices to create an amazing curry flavor.

Eggplant is an ingredient that has a way of transforming when it meets the right cooking techniques and the right spices. I love the way its naturally porous, spongy texture soaks up all the flavor around it, making it a hearty and essential component. Vegetable curries, like my sweet potato cauliflower curry, are great ways of including essential nutrients in plant-based lifestyles. I highly recommend adding different curries to your dinner rotation. 

Here is some interesting trivia: Eggplant is actually botanically classified as a fruit, and more specifically, a berry! So when my kids were getting picky and decided that aubergines were the enemy, I told them that if they do not like aubergine, then they do not like berries, and I would have to remove all the berries from the menu. This includes my vegetable vindaloo, which contained peppers… also technically a berry. They agreed that they would at least try the eggplant instead of forgoing all berries. It took a few tries, but they eventually came to enjoy it. Ha!

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🥘 Ingredients

This aubergine curry is made up from a mix of humble pantry staples and fresh vegetables. This is what I use when I make it:

Olive oil: I use this to saute my aubergine cubes, allowing them to become golden and flavorful.

Aubergine: This is the main ingredient, and I use 2 regular or 4 baby aubergines cut into 1-inch cubes.

Aromatics: I build a deeply savory base with onion, fresh garlic, and fresh ginger root. 

Spices: To achieve my curry flavor, I use a blend of ground cumin, coriander, turmeric powder, cayenne pepper, and garam masala. Together, these create a warm aromatic flavor that infuses into the sauce and vegetables.

Diced tomatoes: Canned chopped tomatoes or diced fresh tomatoes both work well for creating the tangy sauce base of this recipe.

Vegetable stock: I use flavored broth or stock in my sauce, ensuring the flavors do not get watered down. 

Chickpeas: For convenience, I use canned chickpeas. They provide a plant-based protein and a slightly creamy texture that rounds out the dish nicely.

Fresh Cilantro: I finish off the curry with chopped fresh cilantro, for a bit of added brightness. 

🔪 How To Make

This aubergine curry comes together in just two stages, and one pot, yet yields phenomenal results. This is how I make it:

Saute eggplant: To start, I heat 3 tablespoons of olive oil in a large pot over medium-high heat. Then I cook off the eggplant cubes in a single layer, until golden brown on all sides. I do this in batches if necessary. Then I remove the eggplant and set it aside.

Saute onion: I add my remaining oil to the same pot and saute the chopped onion until soft and translucent.

Add spices: Next, I add the ginger, garlic, cumin, coriander, turmeric, and cayenne pepper and saute for a few more minutes until the spices have bloomed.

Build the sauce: I add my chickpeas, tomatoes, and stock to the pot and bring the mixture to a boil.

Simmer and cook: Then I reduce the heat to low, cover the pan, and allow it to simmer gently for 20 minutes, stirring occasionally.

Stir in aubergine: I add the roasted eggplant pieces and garam masala to the mixture with a bit of salt, and stir to combine.

Simmer again: I cook the curry uncovered for another 20 minutes, allowing the eggplant to infuse with the spicy flavors. If the sauce becomes too thick, I add an extra splash of vegetable stock to loosen it up.

Serve and enjoy: Before serving, I taste the curry and adjust the seasoning if necessary. I sprinkle chopped fresh cilantro over the top and serve!

📖 Variations

One of the great things about this aubergine curry is that it can be spruced up in so many different ways. These are 3 versions I make on repeat:

Potato and aubergine curry:  For a heartier curry, I stir in 2 cups of diced roasted potatoes at the same time as the eggplant. I like roasting my potato cubes in the oven for a slightly crispier finish. My husband loves this version over fluffy white rice. 

Creamy curry base: If I want to add another level of richness to this dish, I stir in 1/2 cup of full-fat coconut milk right after adding the eggplant to the sauce. I love this creamy, extra saucy version just as is. 

Oven-roasted aubergine: Instead of sauteing the eggplant, I toss my cubed pieces in olive oil and roast them on a large baking tray at 400F, until golden. I turn them over halfway through, ensuring each piece is properly cooked. This creates a deep, slightly smoky flavor, which my kids prefer. 

🍽 Serving Suggestions

Usually, we keep things quite simple with this aubergine curry and serve it with steamed rice. But if you plan on making it and want to really keep the menu festive, I recommend serving it with a side of Indian asparagus stir fry and my 4 ingredient cilantro lime rice. These dishes tie all the authentic flavors together, creating a fantastic dining experience. 

Last month, I made this aubergine curry, and realized I was out of rice. This was not an issue, as my family loves eating it with some of my authentic Guyanese roti. I was also planning on bulking it up with potatoes, but I did not have any of those either. Since I had some time, I decided to make roasted tandoori cauliflower and stir it in just before serving. Honestly, I might prefer this to potatoes. 

🧊 Storing And ♨️ Reheating

Refrigeration: I store leftovers in an airtight container in the refrigerator for up to 4 days. 

Freezing: I allow the curry to cool completely, then store it in an airtight freezer-safe container and keep it for up to 3 months.

Reheating: To reheat, I place my curry in a pan over medium heat with a small splash of water and stir until warmed through. If frozen, I let it thaw in the refrigerator overnight before reheating.

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