Embark on a flavorful journey to the heart of Indian cuisine with our mouthwatering aubergine curry . Bursting with aromatic spices and the natural sweetness of the eggplant, this dish is a true delight for the senses. Whether you’re a seasoned home cook or new to the world of curries, this guide will take you step-by-step through the process of creating a restaurant-quality aubergine curry right in your own kitchen.

According to a recent survey, [1] over 60% of UK households enjoy curry at least once a month, making it a beloved staple in many British homes. And with good reason – the depth of flavor, the comforting warmth, and the versatility of this dish make it a true crowd-pleaser. In this thorough guide, we’ll not only share our signature aubergine curry but also provide valuable tips and tricks to help you master this culinary gem.

The Versatile Aubergine

At the heart of this curry is the humble yet remarkable aubergine (or eggplant, as it’s known in some regions). This vibrant purple vegetable is a staple in Indian cuisine, prized for its ability to soak up the rich flavors of spices and sauces.

Aubergines are an excellent source of [2] dietary fiber, vitamins, and minerals, making them a nutritious addition to any dish. They also contain antioxidants that may help protect against certain health conditions. In fact, a study published in the Journal of Nutrition and Metabolism found that regular consumption of aubergines can [3] lower cholesterol levels and improve blood sugar control.

When it comes to preparing aubergines for curries, there are a few key steps to make sure optimal texture and flavor. We’ll cover these in detail in the section, but the key is to strike the right balance between tenderness and firmness, allowing the aubergine to absorb the spices while maintaining its shape and structure.

Ingredients and Preparation

Gathering the Essentials

To create our delectable aubergine curry, you’ll need the following ingredients:

• 2 large aubergines, cut into 1-inch cubes
• 1 onion, finely chopped
• 3 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 2 teaspoons of ground cumin
• 2 teaspoons of ground coriander
• 1 teaspoon of garam masala
• 1 teaspoon of chili powder (or to taste)
• 1 can (400g) of diced tomatoes
• 1 cup of coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Preparing the Aubergine

1. Begin by preparing the aubergine. Cut the aubergine into 1-inch cubes, leaving the skin on. This will help the aubergine hold its shape and texture during the cooking process.
2. Soak the cubed aubergine in a bowl of water for 30 minutes. This step helps to remove any bitterness from the vegetable.
3. Drain the aubergine and pat it dry with a clean kitchen towel or paper towels. This make sures the aubergine will brown properly when sautéed.

Building the Flavors

1. In a large skillet or wok, heat 2 tablespoons of oil over medium-high heat.
2. Add the chopped onion and sauté for 3-4 minutes until translucent and lightly browned.
3. Add the minced garlic and grated ginger. Sauté for an additional minute, stirring constantly to prevent burning.
4. Introduce the spices – cumin, coriander, garam masala, and chili powder. Stir the spices into the onion mixture and cook for 1 minute to release their aromas.
5. Carefully add the cubed aubergine to the pan. Gently toss to coat the aubergine pieces with the spiced onion mixture.
6. Cook the aubergine for 5-7 minutes, stirring occasionally, until it starts to soften and develop a light golden-brown color.

Simmering the Curry

1. Pour in the canned diced tomatoes, including the juices, and stir to combine.
2. Slowly pour in the coconut milk, stirring continuously to create a smooth, creamy sauce.
3. Reduce the heat to low, cover the pan, and let the curry simmer for 15-20 minutes, stirring occasionally, until the aubergine is tender and the flavors have melded.
4. Season with salt and pepper to taste.

Serving and Garnishing

Once the aubergine curry has simmered to perfection, it’s time to serve and enjoy. Spoon the curry into bowls and garnish with freshly chopped cilantro.

This aubergine curry pairs beautifully with basmati rice, naan bread, or a side of cucumber raita (a cooling yogurt-based condiment). For a complete dish, consider serving it alongside a simple green salad or a side of roasted vegetables.

Frequently Asked Questions

Q: Can I use other types of eggplant besides the traditional purple variety?

A: Absolutely! While the classic purple aubergine is the most common choice, you can experiment with different eggplant varieties, such as the elongated Japanese eggplant or the small, round Indian eggplant. Each type will lend its own unique texture and flavor to the curry.

Q: Is it possible to make this curry vegan or vegetarian?

A: Yes, this aubergine curry is easily adaptable to be vegan or vegetarian. Simply omit the coconut milk and use a plant-based alternative, such as unsweetened almond or soy milk. You can also replace the ghee or oil with a neutral-flavored vegetable oil.

Q: Can I prepare this curry in advance?

A: Definitely! Aubergine curry is one of those dishes that actually improves in flavor the longer it sits. You can make the curry a day or two in advance and simply reheat it when ready to serve. The flavors will have had time to meld and intensify, making it even more delicious.

Q: What are some variations I can try with this ?

A: There are many ways to put your own spin on this aubergine curry. You could try adding chickpeas or lentils for extra protein, or mix in spinach or other greens for added nutrition. You could also experiment with different spice combinations, such as adding cumin, turmeric, or fenugreek for a deeper, more complex flavor profile.

Conclusion

Bring the vibrant flavors of India into your home with this irresistible aubergine curry . By following our step-by-step guide and embracing the versatility of the humble aubergine, you’ll be able to create a dish that’s bursting with aromatic spices, creamy coconut, and the natural sweetness of the eggplant.

Whether you’re hosting a dinner party or simply craving a comforting, flavorful dish, this aubergine curry is sure to impress. So gather your ingredients, fire up the stove, and get ready to embark on a culinary adventure that will transport your taste buds to the heart of the subcontinent.

Authentic Aubergine Curry

Indulge in the rich, aromatic flavors of the East with this authentic aubergine curry recipe. Tender eggplant simmered in a creamy coconut-based sauce, infused with a blend of fragrant spices.

Save Recipe Print Recipe

👥 Servings 6 servings

⏰ Prep Time 20 minutes mins

🍳 Cook Time 45 minutes mins

⌛ Total Time 1 hour hr 5 minutes mins

Ingredients

• 2 large aubergines cut into 1-inch cubes
• 1 onion finely chopped
• 3 cloves of garlic minced
• 1- inch piece of ginger grated
• 2 teaspoons of ground cumin
• 2 teaspoons of ground coriander
• 1 teaspoon of garam masala
• 1 teaspoon of chili powder or to taste
• 1 can 400g of diced tomatoes
• 1 cup of coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

• Begin by preparing the aubergine. Cut the aubergine into 1-inch cubes, leaving the skin on. Soak the cubed aubergine in a bowl of water for 30 minutes to remove any bitterness. Drain and pat the aubergine dry with a clean kitchen towel or paper towels.
• In a large skillet or wok, heat 2 tablespoons of oil over medium-high heat. Add the chopped onion and sauté for 3-4 minutes until translucent and lightly browned.
• Add the minced garlic and grated ginger. Sauté for an additional minute, stirring constantly to prevent burning.
• Introduce the spices - cumin, coriander, garam masala, and chili powder. Stir the spices into the onion mixture and cook for 1 minute to release their aromas.
• Carefully add the cubed aubergine to the pan. Gently toss to coat the aubergine pieces with the spiced onion mixture. Cook the aubergine for 5-7 minutes, stirring occasionally, until it starts to soften and develop a light golden-brown color.
• Pour in the canned diced tomatoes, including the juices, and stir to combine. Slowly pour in the coconut milk, stirring continuously to create a smooth, creamy sauce.
• Reduce the heat to low, cover the pan, and let the curry simmer for 15-20 minutes, stirring occasionally, until the aubergine is tender and the flavors have melded.
• Season with salt and pepper to taste.
• Serve the aubergine curry in bowls, garnished with freshly chopped cilantro. Enjoy with basmati rice, naan bread, or a side of cucumber raita.

Notes

Nutrition Information

Calories: 320 kcal
Carbohydrates: 28g
Protein: 5g
Fat: 22g
Saturated Fat: 16g
Sodium: 320mg
Fiber: 8g
Sugar: 10g

Course: Main Course

Cuisine: Indian