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–+ servings
Aubergine Curry [vegan] by The Flexitarian

Aubergine Curry

This vegan aubergine curry recipe is packed with flavours and texture. The vegetables are cooked in a rich and fragrant coconut-based sauce.
4.34 from 3 votes
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Curries
Cuisine Indian
Servings 4 people
Calories 346 kcal

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:

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 done
    400 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

Serving: 250gCalories: 346kcalCarbohydrates: 30gProtein: 9gFat: 24gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 443mgPotassium: 882mgFiber: 10gSugar: 8gVitamin A: 1212IUVitamin C: 66mgCalcium: 106mgIron: 6mg

Find this recipe online:

Aubergine Curry

https://theflexitarian.co.uk/recipe-items/aubergine-curry-vegan/