Creamy Turmeric Aubergine Curry
Indian Recipes

Creamy Turmeric Aubergine Curry

On the Hob
serves 4

This creamy turmeric aubergine curry turns browned aubergine into the heart of a rich, gently spiced sauce. Coconut milk keeps it smooth and rounded, while cumin, coriander and garam masala bring the warmth you want from a proper bowl of curry.

Serve it with basmati rice, naan or a quick cucumber salad. It is naturally plant-based, reheats well, and is a handy way to make aubergines feel substantial without a long ingredient list.

CurryDinnerVegetarianVeganWeeknight
15 mins prep35 mins cook50 mins total

  1. Toss the aubergine chunks with half the oil, 1/2 teaspoon turmeric and a good pinch of salt. Brown them in a wide casserole or deep frying pan over a medium-high heat for 8–10 minutes, turning until golden and softened at the edges, then lift onto a plate.

  2. Lower the heat to medium and add the remaining oil. Cook the onion for 6–8 minutes until soft and lightly golden, then stir in the garlic and ginger for 1 minute.

  3. Add the remaining turmeric, cumin, ground coriander and chilli powder. Stir for 30 seconds so the spices bloom in the oil without catching.

  4. Pour in the chopped tomatoes with a splash of water. Simmer for 8–10 minutes, scraping the base of the pan, until the sauce thickens and looks glossy.

  5. Return the aubergine to the pan, add the coconut milk and simmer gently for 12–15 minutes until the aubergine is tender and the sauce is creamy. Avoid a hard boil so the sauce stays smooth.

  6. Stir through the garam masala, taste for salt and chilli, then finish with fresh coriander. Serve with basmati rice and extra coriander at the table.

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