Sri Lankan aubergine or eggplant curry, also known as brinjal curry, is a flavorful and aromatic dish that highlights the rich culinary heritage of Sri Lanka. Oh yes, it does. This aubergine curry recipe also known as Wambach moju blends several spices and flavors like tangy tamarind, and creamy coconut milk, making it both comforting and to die for its complex flavor.
The variations in eggplant or aubergine curry recipes bring out different nuances in the dish. Some recipes emphasize frying the eggplant until golden before simmering it in coconut milk, creating a creamy and rich texture. Others might focus on infusing the curry with aromatic spices like cinnamon, cardamom, and pandan or fresh curry leaves, providing a more robust and spiced flavor profile. Additionally, the balance of tanginess from tamarind or vinegar with the sweetness of coconut milk and jaggery or brown sugar is a common theme across different versions of the curry, each offering a unique twist to the classic recipe.
I will have to thank my Sri Lankan friend Tusitha, who kindly made this curry once for me years and years ago and showed me a few tips that I still cherish and always follow. One of the tips was to use seeded mustard, as it has the needed mustard seeds vinegar, and flavors that will give this vegan curry recipe what it needs.
Jump to:
- ⭐ This aubergine (eggplant) curry is really good!
- 🥘 Ingredients
- 🔪 How to make this aubergine curry
- 👩🏻🍳 Substitutions
- 💞Variations
- 🍽 What to do with the leftovers
- 📦 How to store this amazing curry
- ❗️Top tip
- 💭 Recipe FAQs
- 👪 What to serve with Sri Lankan aubergine curry
- 🥕 Here are more vegan and vegetarian curries to try
- 🍆 Other aubergine or eggplant recipes you may like
- ⭐ Rate my aubergine curry recipe
- 🍆 Aubergine Curry (Sri Lankan Style)
⭐ This aubergine (eggplant) curry is really good!
No matter what you call them - eggplants or aubergines, this vegan curry just has it all. It can be quite a versatile curry as you may leave a few ingredients out or add some extra spices and still have a wonderful aubergine curry recipe delivered to your dinner table.
My aubergine curry recipe or version is healthier in the sense that I always choose not to deep-fry anything. Those very traditionalistic minds might even say now, "Okay, but that's not going to be the same." I have served this curry to a few of my Srilankan cuisine enthusiasts or Srilankans themselves, and they all loved it. Trust me, it is good!
You can also see my other curry recipes such as this delicious Slow Cooker Beef Massaman Curry, this awesome and flavorsome Easy Pineapple Curry, or this extra Delicious Monkfish Curry.
🥘 Ingredients
You will need a few ingredients to make this curry but if you cook any Asian food regularly, I reassure you, that you will have pretty much everything that's needed to make it already in your pantry.
Here is what you need:
- aubergines/eggplants - use any type you like or find, here in the UK we have quite a variety, we are spoiled, I know!
- onion - you can use any but shallots are the best
- fresh tomatoes - you can leave these out but trust me you may regret it
- coconut milk - I use a lighter version, a nice milk, and not the creamy version.
- coconut oil
- tamarind - this can also be found at any Asian grocery store
- cumin powder
- mustard with seeds
- curry leaves - these need to be fresh ones for the real flavor
- coriander powder - also known as ground coriander
- curry powder - I always buy this in a Sri Lankan grocery store as they have by far the best curry powder blends- and they have quite a few (get in touch if you live in the UK and need any advice on which ones to buy 😍)
- green chili - I only used one as my curry powder is a Jafna one and thus quite spicy
- cardamom - use cardamom oil if you don't have the pods
- ginger powder - I dry my ginger and make my organic ginger powder
- turmeric powder
- garlic - use as many cloves as you wish
- salt and pepper - to taste
See the recipe card below👇 for all the accurate quantities.
🔪 How to make this aubergine curry
There are a few steps to make this aubergine curry but please rest assured these steps are easy. Here is what you need to do.
- Cut the aubergine into chunks and add salt and turmeric powder.
- Add the turmeric-coated aubergines into a pan with a generous drizzle of oil
- Add the onions cut into wedges and the green chili.
- Add the remaining spices along with the curry powder and tamarind.
5. Add tomato wedges and cook further.
6. Pour in the coconut milk and reduce.
Hint: Prepping the Aubergine: Cut the aubergine into bite-sized pieces. If you want to reduce bitterness, sprinkle them with salt and let them sit for 20-30 minutes. Rinse off the salt and pat dry before cooking.
👩🏻🍳 Substitutions
- Curry leaves - Truthfully, I feel there is no substitute for the flavor of fresh curry leaves, but you can use frozen or dried ones or none if you don't have any.
- Fresh tomatoes - although I totally recommend fresh tomatoes, these can be substituted with a tablespoon of tomato paste or ½ can (200g) of canned tomatoes.
- Seeded mustard - add coconut vinegar and mustard seeds separately about a tablespoon of each.
- Shallow fry vs deep frying the aubergine - I like the first option as I avoid deep frying at all costs and trust me this curry tastes as beautiful.
- Eggplant: If unavailable, zucchini, sweet potato, chickpeas, potato, or any other firm vegetables can be used as a substitute. Just bare in mind that the cooking time will differ on each ingredient depending on texture or type of vegetable.
- Coconut Milk: substitute this with almond milk or soy milk for a lighter version, though the flavor will be quite different.
- Tamarind: substitute with lemon juice or a tamarind paste diluted in a little water.
💞Variations
- Add apple cider or coconut vinegar if you don't have mustard.
- Spicy - add some green chilies or red pepper flakes while cooking to imbue heat into the curry dish.
- Add some chickpeas and/or spinach/kale for variation.
- Make it lush - add some crisped onion to the dish for extra flavor.
- Kid-friendly - If you want your child to enjoy this curry, make it less or not spicy at all. However, if your child or children can eat spicy food, please feel free to add the chili or spice you know your child or children can handle.
🍽 What to do with the leftovers
If you have any leftover aubergine curry go ahead and store it in an airtight container refrigerated - it will last a good 5-6 days. Reheat in the microwave or in a pan over low heat - you may need to add a drizzle of water so it does not get too dry. The leftovers make a perfect and quick lunch or a light dinner if served with some naan or over rice.
📦 How to store this amazing curry
Store it in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove before serving.
❗️Top tip
Like most Asian dishes, this curry also requires some work ahead and preparation. Prepare all the ingredients before starting your cooking. By this I mean not only gathering and washing those but chopping all and getting ready for cooking too.
💭 Recipe FAQs
Oh, yes. Absolutely! With most curries, the more you allow them to rest, the better they taste, and this aubergine curry makes no exception. The flavors are insane.
No, you don't need to. The skin helps the aubergine chunk stay together for longer and contains nutrients, so keep that on.
Yes, it can! It’s a great recipe for freezing leftovers or batch cooking ahead of time. It will last frozen for approximately 3 months in freezer bags or an airtight container. Thaw overnight in the fridge and reheat on a stove or microwave as advised above.
Of course, you can substitute coconut milk with almond milk or even just water, or dairy milk, but the curry will have a lighter texture and different flavor.
Yes, absolutely! Although I have used just a little drizzle of oil to shallow fry them, the aubergines can also be baked and added to the curry.
Here's how: Preheat the oven to 220C/420F. Add the aubergine, ½ teaspoon of turmeric, olive or coconut oil, and some salt to a large bowl, toss, and arrange on a larger parchment-lined baking tray. Roast for 35 minutes, tossing halfway through, until softened and golden. Set aside until you need using them.
👪 What to serve with Sri Lankan aubergine curry
- Rice: The most common accompaniment. Serve with basmati or jasmine rice.
- Roti: A flatbread that pairs perfectly with the thick, spiced curry sauce.
- Other Curries: Complement this dish with other Sri Lankan curries like dhal, chicken Massaman curry, or a simple potato curry. I also love adding a good dollop or drizzle of this sour cream sauce.
- Pickles and Chutneys: Mango chutney or lime pickle adds an extra layer of flavor.
These are a few of my favorite dishes to serve this curry recipe with.
🥕 Here are more vegan and vegetarian curries to try
🍆 Other aubergine or eggplant recipes you may like
Here are a few more dishes to try if you like eggplants as much as I do.
⭐ Rate my aubergine curry recipe
Have you tried this amazing Aubergine Curry recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating below and let me know how you liked it. Hearing your feedback is one of the best parts of creating and perfecting my recipes so please review it below and leave a comment!
🍆 Aubergine Curry (Sri Lankan Style)
Equipment
- pan
- chopping board
- knife
Ingredients
- 2 medium aubergines/eggplant
- 2 medium onions/ shallots /red onion
- 2 large fresh tomatoes nice and ripe
- 1 small coconut milk small tin
- 2 tablespoons coconut oil
- 1 tablespoon tamarind paste
- ½ teaspoon cumin powder
- 1 teaspoon mustard with seeds
- 1 teaspoon coriander powder coriander seeds powder
- 10-15 leaves curry fresh curry leaves are the best
- 1 tablespoon curry powder medium or hot
- 1 small green chili fresh
- 2 pods cardamom crushed
- ¼ teaspoon ginger powder
- ½ teaspoon turmeric powder
- 2 cloves garlic or more
- ¼ teaspoon celtic salt
- 1 pinch black pepper
Instructions
- Prepare all the ingredients ahead of cooking this curry as once you start cooking it will be quick and all the ingredients will be needed pretty much one after the other. Wash chop and set aside.
- Add the aubergine chunks into a bowl and season with the salt and turmeric. Shake to coat these evenly.
- Take a pan out and place it on medium to high fire, add a drizzle of coconut oil, and then throw in the turmeric-coated aubergines/eggplant. Cook for 10 minutes tossing occasionally. Add more oil if you like them well-fried.
- Add the garlic and onion, (I used banana shallots and red onion) green chili, and cook further for a further 5 min tossing regularly. Add a drizzle more of oil if you like.
- Once the onion has softened, add all the spices (cumin, cinnamon, curry, ginger coriander powder, cardamom pods (crushed) curry leaves, seeded mustard, tamarind, the fresh curry leaves, a tiny pinch of salt (if needed), and freshly ground pepper. Toss and cook for a further 5 min tossing regularly.
- Add the fresh and freshly chopped tomatoes and cook tossing from time to time until the tomatoes have softened.
- Pour in the coconut milk and cook for a further 4 minutes. Remember the fire has to remain fairly fast all around and not low to prevent overcooking the eggplant/aubergines.
- When ready turn off the heat and serve as desired. See above in the article serving options for some really delicious ideas.
Notes
- Nutrition values - don't include rice or bread that it is served with.
- Mustard - if you don't have the seeded mustard add mustard seeds to the curry together with the rest of the spices and 1 tablespoon of vinegar
- Heat - Use a medium fire all along as a slow fire will overcook the aubergines.
- Curry powder - use the heat you like, but please remember that the green chilies also add heat to the curry.
- Mixing vs Tossing - Try not to mix this curry as you want the aubergine chunks to remain as visible as possible rather than becoming a mushy texture. Tossing this aubergine curry is the best option. If tossing isn't your strength, use a spatula to mix as gently as you can.
Genevieve says
We love curry in our household, but have never tried it with eggplant. This recipe is a must-make!
Ramona says
og definitely, especially if you love eggplant.
Kim Beaulieu says
My whole family loved this recipe. It was a huge hit!
Ramona says
thanks soo much dear Kim, yayyy!!!!
Nicole Kendrick says
This was really good! I love the tropical flavor of the coconut and the warm spices with the eggplant.
Criss says
This aubergine curry turned out amazing! The spices blended perfectly, and it was so simple to make. Definitely adding it to my regular meal rotation.
Elizabeth says
This curry recipe is amazing! So delicious and full of flavor. One of the best I have found!
Tara says
I love curry, so I knew I had to try this when I found it. I was not disappointed. Easier to make than I thought it would be, and it was delicious! Thanks for sharing!!
Nora says
Yeah! Made it and my family loved it! Thanks for such a wonderful recipe!
Ramona says
Thanks dear Nora
Ashley says
This was so delicious. And the leftovers were even better the next day!
Ramona says
I agree, like with any curry really. Thanks Ashley!