This vegan aubergine curry recipe is packed with flavours and texture. The vegetables are cooked in a rich and fragrant coconut-based sauce.
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With its blend of spices and tender baby aubergine, this vegan aubergine curry is sure to be a crowd-pleaser at your next dinner party or family gathering. This dish is packed with flavoursome spices and vegetables, making it a satisfying and healthy option. Serve it over rice or with naan bread for a complete and filling meal. Don’t forget to garnish with fresh coriander and chilli for added flavour.
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.
For something a bit different and equally delicious, try my Air fryer Aubergines with Romesco Dip.
How to make this aubergine curry
The aubergines are first roasted in the oven with a drizzle of vegetable oil on top. While they are roasting 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.
Why you’ll love this recipe
- Delicious and easy vegan curry
- Makes fantastic leftover
- Packed with flavour and nutrients
- Mild enough for kids, you can add chilli powder or fresh chilli if you prefer something spicier
Recipe Adaptations
- Additional toppings: serve with (dairy-free) yoghurt or cream
- Make it lower-fat: swap full-fat coconut milk for light coconut milk.
If you love aubergines, you should also try …
Served on a bed of giant couscous my Roasted Aubergines with Creamy Harissa Dressing make a genuinely satisfying plant-based lunch or dinner. For a satisfying meal that the whole family can enjoy together, try my Summer Vegetable Traybake below which is served with fresh rocket and a delicious coriander pesto.
Similar recipes to this aubergine curry you might enjoy:
- CAULIFLOWER AND AUBERGINE CURRY [VEGAN] [GLUTEN-FREE]
- BROCCOLI CURRY WITH CHICKPEAS [VEGAN] [GLUTEN-FREE]
- CABBAGE CURRY [VEGAN] [GLUTEN-FREE]
- EASY KOHLRABI CURRY
I hope you enjoy this vegan aubergine curry recipe as much as we do. If you make this recipe, don’t forget to tag me on Instagram!
Post originally published in June 2021. Updated May 2023
![Aubergine Curry [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2021/06/Aubergine-Curry-vegan-v8-%C2%A9-Annabelle-Randles-The-Flexitarian-300x300.jpg)
Aubergine Curry
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 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 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
- 1/2 tsp garam masala
TO SERVE:
- cooked rice
- naan bread (storebought or homemade)
- bunch of fresh coriander
- fresh chilli
Instructions
- 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 done400 g baby aubergines
- 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.vegetable oil and/or coconut oil, 1 onion finely chopped, 3 garlic cloves grated
- Add the diced red pepper, grated ginger, 1 tablespoon of garam masala, ground cinnamon, ground turmeric, chilli flakes, tomato puree, and curry leaves. Gently fry together for 3 minutes.1 red pepper – deseeded and diced, 1 Tbsp grated fresh ginger, 1 Tbsp garam masala, 1 tsp ground cinnamon, 1/2 tsp chilli flakes, 1 tsp turmeric, 1 Tbsp tomato puree, 3 curry leaves
- Add chopped tomatoes, raisins, and coconut milk. Simmer for 10-15mins until the sauce has thickened.400 g can chopped tomatoes, one handful of raisins, 400 ml coconut milk
- 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.400 g can chickpeas, lemon juice to taste, salt & pepper, 1-2 tsp sugar, 1/2 tsp garam masala
- Serve with rice, naan bread, fresh chilli and plenty of freshly chopped coriander.cooked rice, naan bread (storebought or homemade), fresh chilli, bunch of fresh coriander
Nutrition
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https://theflexitarian.co.uk/recipe-items/aubergine-curry-vegan/
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Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
Thank you xx