Delicious Aubergine Curry
Experience the rich, aromatic flavors of this Delicious Aubergine Curry, a hearty and satisfying vegetarian dish that’s perfect for weeknight dinners or special occasions. Tender, golden-brown aubergine cubes are simmered in a spiced tomato curry featuring the warming combinations of cumin, coriander, turmeric, and garam masala, balanced by the heat of fresh green chilies and red chili powder. Finished with a zesty splash of lemon juice and a garnish of fresh cilantro, this vibrant curry is as visually stunning as it is delicious. Quick and easy to make, with just 20 minutes of prep time and 30 minutes to cook, it pairs beautifully with fluffy basmati rice or warm naan for an irresistible meal. Whether you're exploring vegetarian cuisine or simply looking for an easy aubergine curry recipe, this dish is a must-try for its bold flavors and comforting appeal.
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Recipe Information
Ingredients
- 2 medium aubergines (eggplants)
- 3 tablespoons vegetable oil
- 1 large, finely chopped onion
- 3 minced garlic cloves
- 1 inch piece, grated fresh ginger
- 2 finely chopped green chilies
- 400 grams canned tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 2 tablespoons, chopped fresh cilantro leaves
- 1 tablespoon lemon juice
Instructions
Cut the aubergines into bite-sized cubes.
Heat 2 tablespoons of vegetable oil in a large pan over medium heat.
Add the aubergine cubes and sauté until they are soft and golden brown, about 10 minutes. Remove and set aside.
In the same pan, add the remaining 1 tablespoon of oil, then add the chopped onion and sauté until the onion becomes translucent, about 5 minutes.
Add the minced garlic, grated ginger, and green chilies to the pan, sauté for an additional 2 minutes until fragrant.
Add the canned tomatoes along with their juice, breaking them with a spoon. Cook for 5 minutes until the mixture thickens.
Stir in the ground cumin, ground coriander, turmeric powder, garam masala, red chili powder, and salt.
Return the sautéed aubergine to the pan, mix well to coat the aubergine with the spices and tomato mixture.
Cover the pan and let the curry simmer over low heat for 10 minutes for the flavors to meld.
Adjust seasoning to taste, if necessary.
Garnish with chopped fresh cilantro and drizzle with lemon juice before serving.
Serve hot with rice, naan, or your favorite bread.
Nutrition Facts
Calories |
820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 2920 mg | 127% | |
| Total Carbohydrate | 83.4 g | 30% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 44.5 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2909 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
