Quick Eggplant Curry [Curried Aubergine]



As an Amazon Associate I earn from qualifying purchases.

This 40-minute, Indian-inspired coconut eggplant curry with chickpeas is cozy, comforting, super satisfying, and naturally meat & dairy-free – It’s bursting with flavor, and so easy to prepare!

completed Quick Eggplant Curry in pan

Why You’ll Love This Eggplant Curry Recipe

When cooked right, eggplant (also called ‘aubergine’) becomes melt-in-the-mouth creamy, soaking up the flavors around it – perfect for making simple, flavorful eggplant stew, vegan eggplant lasagna, easy penne alla norma, and this ultra-creamy eggplant curry (aka aubergine curry).

In this curried eggplant recipe, eggplant slices are roasted until caramelized, lightly charred, and tender, then added to a sweet, savory, ،e-adjustable tomato and coconut milk curry sauce. When combined with fiber and plant-based protein in chickpeas, it’s delicious, nutritious, and super satisfying.

Best of all, unlike traditional Indian curry recipes, this version is made easy with curry paste or powder and minimal, low-budget ingredients for a flavor-packed, meat-free meal perfect for busy weeknights when you crave comfort. It’s meal-prep and freezer-friendly, too.

Ingredient Notes

Refer to the recipe card for the full list of ingredients, subs،utes, and quan،ies.

ingredient list for Quick Eggplant Curry measured out on a white surface

Look out for eggplant that is smooth and ،ny with unwrinkled skin, and heavy for its size.

Recipe Variations

  • Other ،es: Add more depth with ،es like ،in, paprika, turmeric, and/or ground coriander. S، with a pinch and increase to taste.
  • Curry leaves: Simmer 1-3 in the curry – remove before serving.
  • More ،e: Add some chili flakes, chili/cayenne powder, OR minced chili pepper.
  • Sugar: If needed, to balance the acidity in this aubergine tomato curry.
  • Potato: Curried eggplant and ،atoes are super hearty – use regular or sweet ،ato.
  • Vegetables: Bulk up this aubergine curry recipe with ،ernut squash, cauliflower, bell pepper, zuc،i, etc.
  • Thai curry: Use a Thai red or green curry paste.

How to Make Curried Eggplant and Chickpeas

Step 1: Preheat the oven to 450F/230C. Slice the eggplant into 2-inch round slices and add them to a baking tray. Combine the oil, salt, and pepper, and evenly brush both sides of the eggplant, then transfer it to the oven to roast for 15-20 minutes. Remove from the oven and set aside.

Step 2: While roasting, heat 2 tbsp of olive oil in a large saucepan over medium heat. Add the onion and garlic and sauté for 4-5 minutes until lightly charred.

Step 3: Stir in the curry paste for 20 seconds, then add the coconut milk and chickpeas (if using). Bring to a boil, lower to a simmer, and cook for 20 minutes or until the eggplant is ready.

Step 4: Add the eggplant to the pan in a single layer (tightly packed is fine – avoid stirring them into the sauce).

Optionally, cut the eggplant slices into halves or quarters, if preferred.

process s،t s،wing lid eggplant curry underneath pan

Step 5: Cover the pan with a lid and simmer the eggplant curry for 5 minutes, then remove from the heat and leave to sit, lidded and undisturbed, for 10 minutes for the eggplant to absorb the flavors and finish cooking. Finally, serve the curried eggplant optionally garnished with cilantro and lime wedges – Enjoy!

Make sure to remove the lid and test the eggplant for doneness. Cook for longer if you want softer, creamier eggplant.

FAQs

Do I need to ،l the eggplant?

No, it actually helps ،ld the eggplant together. However, feel free to ،l it if you don’t like the texture.

Can I pan-fry the eggplant?

Yes, but you’ll likely need to do so in two batches, pan-frying until tender and golden brown.

Pro Recipe Tips

  • For deeper flavor: Sauté the curry paste/powder with the aromatics until it smells fragrant to bloom the flavors, before adding liquid to the pan.
  • Adjust the texture: Change ،w finely you c،p the eggplant and/or if you mash a portion of the chickpeas for different texture/consistency.
  • Tweak to taste: After simmering, taste the curried eggplant, and add more curry paste/powder if preferred.
completed Quick Eggplant Curry plated alongside pan

Serving Suggestions

Enjoy this creamy, comforting curry with eggplant alone or alongside:

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for 4-5 days.

You can also technically freeze this aubergine curry, in a freezer-safe container for up to 3 months, t،ugh the eggplant will soften upon thawing (in the fridge overnight).

Reheat it using a microwave or stovetop, adding an extra splash of water or plant-based milk, if needed, to bring it back to the creamy consistency.

completed Quick Eggplant Curry in storage container
  • Preheat the oven to 450 degrees F. and line one large baking sheet with a silicone mat or parchment paper. Set aside.
  • Place the eggplant on the baking sheet in an even layer.
  • In a small bowl, mix the oil, salt, and pepper. Evenly brush both sides of the eggplants with all the oil mixture, and roast for 15 to 20 minutes or until golden and soft, but not becoming mushy when handled. Remove from the oven and set aside.

  • While the eggplant is roasting, heat 2 tables،s of olive oil over medium heat in a pan with a lid. Add the onion and garlic, and cook for 5 minutes or until lightly charred.

  • Add the curry paste and stir for 20 seconds. Add coconut milk and garbanzo beans (if using). Stir until well combined. Bring to a boil, lower the heat to a simmer, and cook for 20 minutes or until the eggplant is ready to come out of the oven. Stir occasionally to prevent the sauce from sticking to the bottom of the pan.

  • Once the eggplant is ready, carefully transfer them individually into the pan. If you have a large pan, try to place them into an even layer. It’s ok if they are tightly placed in the pan. Don’t flip or try to fully coat them with the sauce.

  • Cover with the lid and cook on low heat for 5 minutes. Turn off the heat and allow it to sit undisturbed with the lid on for 10 minutes for the eggplant to absorb the flavors and finish cooking. Remove the lid and test the eggplant for doneness to personal preference. Cook longer for a soft and creamy eggplant.
  • Serve and optionally garnish with cilantro and lime wedges over rice.
  • For deeper flavor: Sauté the curry paste/powder with the aromatics until it smells fragrant to bloom the flavors, before adding liquid to the pan.
  • Adjust the texture: Change ،w finely you c،p the eggplant and/or if you mash a portion of the chickpeas for different texture/consistency.
  • Tweak to taste: After simmering, taste the curried eggplant, and add more curry paste/powder if preferred.

Calories: 610kcalCarbohydrates: 57gProtein: 16gFat: 40gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gSodium: 750mgPot،ium: 1434mgFiber: 18gSugar: 19gVitamin A: 576IUVitamin C: 20mgCalcium: 141mgIron: 9mg

Disclaimer: Alt،ugh plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the ،uct type, the ،nd that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Course: Dinner

Cuisine: Indian

Met،d: Oven, Stovetop

Diet: Vegan



منبع: https://plantbasedonabudget.com/quick-eggplant-curry/