This vegan aubergine curry recipe is packed with flavours and texture. The vegetables are cooked in a rich and fragrant coconut-based sauce.
Hearty aubergines are some of my favourite vegetables to use for vegetarian and vegan recipes. For this recipe, I have used baby aubergines. They have a tender flesh than conventional aubergines and a slightly more intense flavour. Of course, you can substitute the baby aubergines for regular aubergines, cutting the bigger aubergines in 2.5cm / 1-inch dice and adjusting the oven cooking time as needed.
This recipe is so easy to make, this is a comforting vegan and gluten-free recipe that makes fantastic leftovers the next day as the spice aromas get some more time to develop.
I like to serve this dish with rice, naan bread, fresh chilli and chopped coriander.
How to make this vegan aubergine curry recipe
The aubergines are first roasted in the oven with a drizzle of vegetable oil on top. While they are in the oven, the rest of the ingredients are cooked on the stove. The onion and garlic are gently fried together in vegetable oil (you can substitute with coconut oil) along with the red pepper, grated ginger, garam masala, ground cinnamon, ground turmeric, chilli flakes, tomato puree and curry leaves. After adding chopped tomatoes, raisins and coconut milk, the sauce is left to simmer for 10-15mins until it thickens. Once the baby aubergines are roasted, they are added to the pan alongside the chickpeas. Once I have adjusted the seasoning with lemon juice, salt and pepper. I like to add an extra 1/2 tsp of garam masala to enhance the flavours of this dish. The raisins add some sweetness to this aubergine curry, but if you find it too acidic, do not hesitate to add some extra sugar near the end of the cooking time.
If you love aubergines, you should also try …
Served on a bed of giant couscous my Roasted Aubergines with Creamy Harissa Dressing make a truly satisfying plant-based lunch or dinner. For a satisfying meal that the whole family can enjoy together, try my Summer Vegetable Traybake below that is served with fresh rocket and a delicious coriander pesto.
View this post on Instagram
- 400 g baby aubergines
- vegetable oil and/or coconut oil
- 1 onion finely chopped
- 3 garlic cloves grated
- 1 red pepper - deseeded and diced
- 1 Tbsp grated fresh ginger
- 1 Tbsp garam masala + 1/2 tsp
- 1 tsp ground cinnamon
- 1/2 tsp chilli flakes
- 1 tsp turmeric
- 1 Tbsp tomato puree
- 3 curry leaves
- 400 g can chopped tomatoes
- one handful of raisins
- 400 ml coconut milk
- 400 g can chickpeas
- lemon juice to taste
- salt & pepper
- 1-2 tsp sugar optional
- TO SERVE:
- naan bread
- bunch of fresh coriander
- fresh chilli
- Preheat the oven to 200°C / 180°C Fan / Gas 6.
- Cut the baby aubergines in half lengthwise. Spread them on a roasting tray. Drizzle with some vegetable oil. Cook for 20-25mins until soft. Set aside when done
- In the meantime, heat some vegetable oil (or coconut oil) in a large saucepan. Add the finely chopped onion and grated garlic. Fry gently until soft.
- Add the diced red pepper, grated ginger, garam masala, ground cinnamon, ground turmeric, chilli flakes, tomato puree and curry leaves. Gently fry together for 3 minutes. Add chopped tomatoes, raisins and coconut milk. Simmer for 10-15mins until the sauce has thickened.
- Add the chickpeas and the baby aubergines to the pan. Season to taste with lemon juice plus salt and pepper. Add 1/2 tsp garam masala (optional). Carry on simmering the curry for 10 minutes or so. If you find the curry too acidic, add some sugar as needed.
- Serve with rice, naan bread, fresh chilli and plenty of freshly chopped coriander.