🍆 Aubergine Curry (Sri Lankan Style)

Aubergine curry in a green ceramic serving pot.

🍆 Aubergine Curry (Sri Lankan Style)

This vegan-friendly aubergine or eggplant curry dish is delicious and packed with wholesome ingredients and nutrients! Make it and your family will love you.

Course Main Course, Main Dish, Side Dish

Cuisine Asian, Sri Lankan

Diet Gluten Free, Low Lactose, Low Salt, Vegan

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 170kcal

Author Ramona Sebastian

Cost £5

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.

Nutrition