Amazing Aubergine Curry (Eggplant Curry) Recipe | Yummly

Amazing Aubergine Curry (Eggplant Curry)

Justin N.: "Love this!!! Didn’t use coriander because i didn…" Read More
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  • 1 aubergine
  • 2 tablespoons olive oil
  • 1 red onion
  • 1 garlic (big clove fresh)
  • 1 teaspoon garam masala powder (or curry powder)
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 can chopped tomatoes
  • 1 can coconut milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon sugar (or 1-2 tbsp mango chutney)
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    NutritionView More

    Sodium13% DV320mg
    Fat48% DV31g
    Protein10% DV5g
    Carbs7% DV22g
    Fiber32% DV8g
    Calories360Calories from Fat280
    Total Fat31g48%
    Saturated Fat22g110%
    Trans Fat
    Calories from Fat280
    Total Carbohydrate22g7%
    Dietary Fiber8g32%
    Vitamin A15%
    Vitamin C30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Justin N. 4 days ago
    Love this!!! Didn’t use coriander because i didn’t have it
    Jenna Martinez 11 days ago
    Delicious! My cooking rarely turns out well and my whole family loved it!
    Katie Ireland 14 days ago
    Added at least twice the amount garam masala. The sugar was a great addition. Also added sugar snap peas (they were in my fridge). Easy and delish!
    Ally Richarz 16 days ago
    Very mild spice flavour, would add more garam masala and curry powder next time. Recipe was great though, paired it with coconut rice.
    Chris Both a month ago
    Great easy recipe I added chopped potatoes to This to make it hardier I also used lite coconut milk to cut the fat content it took a little longer to thicken but was good
    Pikus a month ago
    Excellent! I followed the recipe exactly except I used heirloom tomatoes. I did add another 1 tsp of salt but the flavors are great! Next time I’ll add diced chicken! This one goes in the rotation!
    Nikki a month ago
    Great recipe! I added about 1/2 tsp cayenne pepper for some heat and did 1 tsp salt (instead of the 1/2 tsp). Thinking of adding spinach and cauliflower next time.
    Lucia White 2 months ago
    This dish is so quick and easy! I used coconut oil instead of olive added three green chillies, 3 minced garlic cloves and added a tablespoon of ground coriander but stuck to the quantity for the other spices added 1.5 teaspoons of salt and used 6-7 small fresh medium tomatoes instead of tinned and threw in some fresh coriander when it finished cooking. Delicious! Definitely will be making this again.
    Michele Smith 3 months ago
    It was fabulous! Could potentially add cauliflower and jalapeno
    Tracy 3 months ago
    Absolutely delicious!! I received an eggplant in my CSA box and wasn’t sure what to do with it. I’m glad I found this recipe. I used the garam masala because I love that Indian spice. I added a quarter cup of red lentils and a little bit more coconut milk, and it was so good. This is definitely a recipe to keep in my rotation.
    Alicja Grams 4 months ago
    really great meal, I added some chickpeas, chiles and fresh spinach and it turned out tasty and filling.
    I made it with Garam Masala and doubled all spices. Next time, I’ll use curry!
    Samantha Jeffery 5 months ago
    I doubled the spices and added chilies. Very happy with the modifications! Would definitely make again.
    Supr Surv 5 months ago
    Pleasant, easy and quick to make. It's not a wow curry but really nice, aubergine tasted great. Will make it again Changes: I did NOT use sugar, there is no need for it. Substituted olive oil for coconut oil which is better/healthier for frying because recipe uses coconut milk. Added chickpeas. Let it simmer for longer. Some chilli to would go well with it but toddler was eating it too so I avoided making it spicy.
    Cordia 6 months ago
    I really liked this recipe. I added chicken to it and served with rice.
    Helena S. 6 months ago
    A little too mild for my taste. I added a nice heaping teaspoon of green curry paste and that livened it up! ;o)
    Sandra S. 6 months ago
    Quick and simple to make; turned out delicious but heavy, despite using lite coconut milk. Next time I’ll halve the quantity of coconut milk and leave out garam masala as it was too strong for my taste; and add tofu. Will make again for sure!
    Josie Maria 7 months ago
    Delicious. We doubled the quantity and just used what we had available. Eggplant from our veggie garden, brown onions and garlic, all the spices. Crushed tomato’s, coconut cream......with steamed basmati rice. So good!
    Michele Leah 8 months ago
    Yum! This is Delish! Super easy to make and great flavor! I will definitely make this again!
    Hi 8 months ago
    Such a simple recipe with amazing flavor! Made this twice and will do so again 🙂
    Katrina 9 months ago
    Delicious! I added chickpeas and zucchini to it which went really well with the flavours and added a bit of bulk. Made it again but with lentils and carrot instead, this is such a great base curry recipe that you can really add a bit of extra veg or some pulses and it just works so well.
    Timothy Paul 9 months ago
    I didn't have any tomatoes or coconut milk so I used a little soy milk coconut oil some tomato sauce turn out very beautiful.
    Shannon Kay 10 months ago
    Very simple and delicious curry to make. A good weeknight meal !
    Sara Abratanska a year ago
    Absolutely delicious, halved the ingredients to make two servings and added shrimp marinated in lime and mixed herbs! Yummy
    . a year ago
    Fabulous recipe! We really enjoyed this curry. It’s a great recipe as a basis for other curries as well.
    Patricia M. a year ago
    Fantastic! I added some hot mango chutney ...and served with rice and string beans.
    Heather D. a year ago
    For a vegetable curry it wasn't bad; it did turn out on the sweeter side though. To me, I had a hard time detecting true curry flavor, and ended up using both garam masala & additional madras curry, as well as additional turmeric and chilli powder. The dish was quick to make, which was nice, but if you're accustomed to eating Indian food, this dish might fall a little short of that.
    Lisa a year ago
    Turned out great! Used light coconut milk and only 1C. We had small eggplant but kept everything else the same. Will make again.
    Jessica R. a year ago
    super simple to make and had great flavor!
    Karin Odegard a year ago
    I used a yellow onion cause I didn’t have red and added zucchini and it turned out amazing. I’ll keep this in my collection for sure.