Make this Aubergine Curry recipe for a delicious midweek meal! It’s delicious, comforting, mildly spiced that your whole family will love. Serve over steamed basmati rice, homemade naan bread, and a wedge of fresh lime. Plus it’s super easy to make!
About this Vegan Aubergine curry recipe
I was not fond of Aubergine ( Eggplant ) for many years until I tasted this Aubergine mash ( also known as Baingan Bharta ). The smokey flavors in the dish actually made me fall in love with Aubergine.
Since then I prefer roasting aubergine or grilling the aubergine for use.
To make this easy creamy Vegetarian curry, the Aubergine and Mushrooms get roasted, until the aubergine is creamy on the inside and roasted on the outside. This step not only adds lots of flavors but also cuts down the cooking time to a large extent. Sometimes I also like to make these Roasted Aubergine Boats and serve them with tahini sauce.
Roasted Aubergine is the star, in this creamy vegan curry. Packed with mushrooms, potatoes, and protein-packed lentils, It’s seasoned with our homemade North Indian spice blends. Also, topped with a good squeeze of lime and lots of coriander leaves, this aubergine curry recipe is ready in 50 minutes. A perfect weeknight dinner recipe!
This recipe is easily adaptable. To bulk the curry out, Add in chickpeas for added protein and you have a recipe for creamy Aubergine and Chickpeas curry ready in no time.
The aubergine and mushroom curry with lentils, and potatoes are creamy, coconutty, mildly spiced, and soo flavorsome. I would happily enjoy this curry by itself. It also perfect for dipping fresh homemade flatbread or poppadoms too.
Roasted Aubergine and Mushrooms are so tasty, that my daughter polished a portion from the baking tray itself!
Why make this Aubergine Curry recipe?
- It’s a super easy recipe and packed with goodness.
- Aubergine has a meaty texture, perfect for Vegan & Vegetarians and it can please a meat lover too.
- Perfect as a mid-week meal or to feed a crowd.
- No weird ingredients or long shopping list. Most of the ingredients are easily available.
- It’s Family-friendly and budget-friendly too!
- So versatile, you can serve it in all sorts of ways.
The Ingredients for Aubergine Curry with Lentils, Mushrooms & Potatoes
You will need the following
Aubergine | Eggplant – The recipe will need 1 Medium Aubergine.
Mushrooms – I have used mini Chestnut mushrooms for this vegan curry. Regular chestnut mushrooms or closed cup mushrooms also works.
Onion – My preference is white onion in this curry. Red onion can be a little overpowering in flavor and can also change the color of the curry.
Ginger – Garlic – Ginger garlic paste is convenient to use. You can also use fresh ginger root and garlic pods too.
Potato – Peeled and diced white potato cooks quicker. If you prefer, add the potato with the skin on.
Tomato puree – 1 – 1.5 Tbsp of Tomato Puree is enough in this meaty textured curry.
Spice Powders – I love the addition of Instant Homemade Garam masala, Coriander powder, Cumin Powder, Turmeric powder, and Chilli powder and it adds the perfect North Indian flavor to this nourishing curry.
Coconut milk – Creaminess in this side dish comes from coconut milk.
Vegetable Stock also adds tons of flavor. You can also add water if veg stock is not handy.
Brown lentils are nourishing and add great texture to this curry. Drain the can of lentils and add it at a later stage of cooking
Fresh Lime Juice
Handful of Coriander leaves
How to make this Creamy Roasted Aubergine Curry?
First, we are going to roast the aubergine and mushrooms in 2 separate baking trays. Dice the aubergine into 2-inch chunks and half/ quarter the mushrooms depending upon the size.
Toss in oil, salt, and pepper and arrange in baking sheets separately. Bake for about 20-25 minutes checking in between. Mushrooms cook slighly quicker, so pick them out earlier.
The aubergine is ready, when its crisp and brown on the edges and soft on the inside. Pick them out of the oven and set them aside. This can take between 20 -25 minutes, as each ovens will vary.
While the vegetables are getting roasted, the base gravy is made.
In a sauce pan or frying pan, Add the onions, ginger garlic, turmeric to the heated oil and cook for 4-5 mins, until soft and translucent.
Add the spice powders – cumin, coriander, chilli and garam masala. If you don’t have garam masala, you can add medium curry powder too.
Also add the tomato puree and give it a good mix.
Now add the coconut milk, veg stock, and potatoes. Bring the curry to a boil, cover with a lid and simmer for 12-15 mins. Check with a fork if the potatoes are cooked through.
When the aubergine is cooked, add this too along with lentils and bring it back to the boil, another 2-3 minutes. The sauce will have a semi thick consistency. If you like it liquidy, add in a splash of water.
I like to add good squeeze of lime juice and add the chopped coriander leaves for added flavor.
Now add the roasted mushrooms. Taste and season with salt and pepper and serve! I like to add lots of fresh coriander and a sprinkle of chilli flakes too.
HelloFresh Recipe Box
Now I have to tell you, this recipe actually came from the HelloFresh website. Hellofresh sends out meal delivery boxes every week to your doorstep, for people to cook hassle-free at home using fresh ingredients. The boxes offer variations to suit different dietary needs, including vegetarian ones that you have personally selected.
The delivery box will have recipe cards, and corresponding bags of ingredients organised and labelled.
I must admit, their meal kit boxes make dinner time so easy. As all the ingredients are pre-measured, mealtimes are speedy and fuss-free.
HelloFresh Recipes Online
HelloFresh Recipe Hub has hundreds of easy recipes online, that have appeared in previous meal delivery boxes. Even if you don’t order their boxes, you can still check out their recipes with step-by-step instructions to follow. I have previously made Vegetarian Shepherds Pie in the Instant Pot using their recipe.
The recipes are really easy to adapt and follow, they make a great family friendly exercise with kids too.
We decided to try this creamy Aubergine curry from their choice of Vegetarian Indian recipes. The original recipe called for North Indian curry powder, instead I added my very own spice blend with spice powders, available at home.
The recipe also called for cooking with mushrooms in the curry base, but I decided to roast the mushrooms instead.
How do you serve Roasted Aubergine curry?
Aubergine curry is versatile, plus easy and delicious. Serve with brown rice for a delicious healthy midweek meal.
You can serve this easy peasy curry in many ways –
- As a component of the large Indian feast comprising of Dal, Paneer Butter Masala, Naan bread, Cucumber raita along with Onion bhaji, Samosa, and Mango Lassi.
- With Yogurt Flatbread or Homemade Naan bread or even papadoms for scooping the curry.
- As a side dish with Paneer Tikka Masala or your favorite veg curries
- Along with steaming pilau rice and a glass of cucumber lassi.
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How to make Spiced Aubergine & Coconut Curry?
For Roasted Aubergine
- 1 Medium Aubergine diced
- 1 Tbsp Olive Oil
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
For Roasted Mushrooms
- 250 g Chestnut mushrooms
- 1 Tbsp Olive Oil
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
For the Lentil Curry
- 1 Tbsp Olive oil
- 1 white Onion sliced thin
- 3 Cloves Garlic
- 1 Inch Ginger
- 1 potato peeled
- 1 tbsp tomato puree
- 1 tsp garam masala
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/2 tsp chilli powder
- 1 Can coconut milk
- 1/2 cup veg stock
- 1 Can brown lentils drained
- 1/2 Lime juice
- 1/4 cup coriander leaves
- Preheat the Oven to 220C / 200C fan / gas mark 7 / 425F. Trim the aubergine and dice it into 2cm pieces. Arrange the aubergine pieces on the baking tray, drizzle olive oil, and season with salt & pepper. Toss to coat and bake for 20 -25 minutes until golden in the edges and soft in the middle.
- Toss the diced mushrooms with oil, salt & pepper. Arrange in the baking tray and bake for 15- 20 minutes. Set it aside.
- Heat oil in a saucepan over medium heat. Add the onions, ginger garlic, turmeric and cook for 4-5 mins, until softened.
- Add tomato purée, spice powders and stir and cook for 1 minute.
- Now add the coconut milk, veg stock, and potatoes. Bring to the boil, cover with a lid and simmer until the potato is cooked, 12-15 mins.
- Once the curry is cooked and the potato tender, add in the lentils and roasted aubergine and bring back to the boil, another 2-3 minutes..
- Squeeze in lime juice, add coriander leaves and mushrooms, season with salt and pepper. Stir to combine.
- Sprinkle more coriander leaves and chilli flakes and serve with rice.
Disclosure – This post is sponsored by HelloFresh.