Fragrant aubergine curry

Fragrant aubergine curry

  • serves 4
  • A little effort

This isn’t an authentic recipe but it’s an easy way to get a hit of sparky Asian flavours.The secret is not to let the aubergine get too mushy. Small, young aubergines are best.


Try this veggie aubergine curry, then check out our vegetarian curry, vegetarian chilli, vegetarian paella and other vegetarian recipes.



  • groundnut oil
  • aubergine 3 small, quartered lengthways then halved
  • coconut milk 400ml
  • vegetable stock fresh, cube or concentrate to make up 300ml
  • turmeric 1 tsp
  • coriander leaves  from a large bunch, roughly chopped

curry paste 

  • shallots 2, roughly chopped
  • garlic 2 cloves, roughly chopped
  • lemongrass 1 stalk, woody outer leaves removed and chopped
  • green chillies 4, seeds removed and chopped
  • coriander stalks from a large bunch, roughly chopped
  • ground cumin 1 tsp
  • ground coriander 1 tsp
  • ginger a thumb-sized 


  • Step 1

    Whizz the shallots, garlic cloves, ginger, lemongrass stalk, green chillies, the stalks from a large bunch of coriander, ground cumin and ground coriander in a food processor to a paste (add a splash of water if needed).

    Quarter the aubergines lengthways, then half the pieces. Heat 3 tbsp groundnut oil in a wok and fry the aubergines until golden. Scoop out. Fry the paste for a minute until fragrant, then stir in the turmeric, vegetable stock and the coconut milk.

    Bring to a simmer, return the aubergines, and cook for about 10 minutes until they are tender. Scatter with some coriander leaves and serve with rice.