Make this aubergine Thai jungle curry, check out our vegan aubergine curry, vegetarian curry, vegetarian chilli, vegetarian paella and other vegetarian recipes.

Make this curry vegetarian by removing the fish sauce from the ingredients...


  • 1 large (about 300g) aubergine, cut into cubes
  • groundnut oil
  • 2 tbsp (Thai Taste makes a very authentic one) jungle curry paste
  • 200ml vegetable stock
  • a small bunch coriander, leaves left whole
  • a handful mangetout
  • fish sauce
  • 1 tsp brown sugar
  • 1 lime, 1/2 cut into wedges
  • to serve steamed basmati rice


  • STEP 1

    Heat a non-stick frying pan. Toss the aubergine with 1 tbsp oil and a good pinch of salt then tip into the hot pan. After a few minutes of frying, drop the heat down and keep stirring – don’t be tempted to add too much more oil as they will keep soaking it up. You want the aubergine to be really tender and lose any sponginess.

  • STEP 2

    Scoop the aubergine out of the pan with a slotted spoon. Add in the curry paste and a splash of the stock. Fry for a few minutes until you start to smell all of the aromatics from the paste. Add the rest of the stock and coriander stalks and simmer for 2-3 minutes. Add back the aubergine and simmer for 5 minutes.

  • STEP 3

    Add the mangetout and cook for a couple of minutes until just tender. You may need to add a splash of water, if the aubergine has absorbed lots of sauce. Stir in a good splash of fish sauce, the sugar and the lime juice and cook for 30 seconds. Serve with rice, a scattering of the coriander leaves and lime wedges to squeeze over.

Are you a fan of vegetarian curries? We have plenty more vegetarian curry recipes to try

Quick vegan Tamarind Potato Curry with tomatoes, coriander, chilli and ginger. With sides of rice, naan bread and cold beer


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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