Make this Creamy Aubergine and Mushroom Curry recipe for a delicious midweek meal! It's delicious, comforting, and mildly spiced, so 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!
I wasn’t always a fan of aubergine (eggplant) for years, I avoided it. That changed after I tried a smoky aubergine mash, also known as baingan bharta. The deep, charred flavour completely won me over. Since then, this vegan aubergine & mushroom curry and my aubergine potato curry have also been regulars on my weekly menu.
In this recipe, roasted aubergine and roasted mushrooms take centre stage in a rich, creamy curry. They are so good that my daughter polishes a portion from the baking tray itself every time! It’s loaded with potatoes and brown lentils, and seasoned with my homemade North Indian spice blend. I finish with a squeeze of lime and a generous handful of fresh coriander. This aubergine curry comes together in about 50 minutes.
A perfect weeknight dinner recipe!
Jump to:
- Sandhya's Top Tips
- Why make this Aubergine Curry recipe?
- Ingredients You'll Need for Aubergine Curry with Lentils, Mushrooms & Potatoes
- How to Make this Creamy Roasted Aubergine Curry?
- How to Serve Roasted Aubergine & Mushroom Curry?
- Storing Leftovers
- Recipe FAQ's
- More Easy Vegan Curry Recipes You'll Love
- Aubergine and Mushroom Curry Recipe
- HelloFresh Recipe Box
- HelloFresh Recipes Online
Sandhya's Top Tips
- Roast the Aubergine and Mushrooms separately in the oven or air fryer. And then add it to the curry. This brings about the best flavours in the curry.
- After making this curry several times, I can tell you roasting mushrooms and aubergines in the air fryer is speedy and takes just about 20 minutes.
- For convenience, use canned brown lentils. You can also easily swap with cooked chickpeas.
Why make this Aubergine Curry recipe?
- It's a super easy recipe though
- 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.
Ingredients You'll Need for Aubergine Curry with Lentils, Mushrooms & Potatoes
- Aubergine (Eggplant): 1 medium, roasted until soft and smoky
- Mushrooms: Mini chestnut mushrooms (or chestnut/closed cup mushrooms) for a meaty texture
- Onion: Brown onion, finely chopped for a balanced flavour. You can use red onions too
- Ginger & Garlic: Ginger-garlic paste or fresh, finely crushed
- Potato: Peeled and diced white potato (skin on if preferred)
- Tomato Purée: 1–1.5 tablespoon for depth without overpowering
- Spice Powders: Instant Homemade Garam masala, Coriander powder, Cumin Powder, turmeric, and chilli powder
- Coconut Milk: Adds a creamy finish
- Vegetable Stock: For extra flavour (or water if needed)
- Brown Lentils: Drained canned lentils for added texture and protein
- Fresh Lime Juice: For a final lift of flavour
- Coriander Leaves: A handful, chopped for garnish
How to Make this Creamy Roasted Aubergine Curry?
Step 1: Roast the aubergine and mushrooms in 2 separate baking trays. Toss the aubergine and mushrooms with oil, salt and pepper. Bake at 200 C (425F) for 20-25 minutes.
Tip: Watch the veggies in the oven.Mushrooms cook slighly quicker, so pick them out earlier.
Step 2: While the aubergine and mushrooms are roasting, make a masala in a saucepan.
Add the onions, ginger, garlic, and turmeric to the heated oil. Cook for 4–5 minutes until soft and translucent. Stir in the spice powders—cumin, coriander, chilli, and garam masala (or medium curry powder if preferred)—then add the tomato purée and mix well.
Step 3: Add the coconut milk, vegetable stock, and potatoes. Bring to a boil, then cover and simmer for 12–15 minutes until the potatoes are tender. Stir in the lentils and roasted aubergine, and cook for a further 2–3 minutes until heated through.
Step 4: Squeeze in lime juice, add coriander leaves and mushrooms, season with salt and pepper. Stir to combine.
How to Serve Roasted Aubergine & Mushroom Curry?
- 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 or brown basmati rice and a glass of cucumber lassi.
Storing Leftovers
This vegan creamy aubergine curry keeps really well in the fridge. Store it in an airtight container for up to 3–4 days. The flavours deepen over time, making it even more delicious the next day. Reheat gently on the hob or in the microwave, adding a splash of water or stock if needed to loosen the curry.
Recipe FAQ's
It’s highly recommended in this recipe. It adds a smoky depth and a bit of meaty texture that really enhances the curry.
No, the skin is completely edible. It comes down to preference. Smaller aubergines have thinner skin, while larger ones can be slightly tougher, so you can peel them if you prefer.
Absolutely. Aubergine works beautifully in curries, adding a soft, slightly sweet texture. It pairs well with vegetables like pumpkin, sweet potato, butternut squash, peppers, and courgette.
More Easy Vegan Curry Recipes You'll Love
Ingredients
For Roasted Aubergine
- 1 Medium Aubergine diced
- 1 tablespoon Olive Oil
- ½ teaspoon Salt
- ½ teaspoon Pepper
For Roasted Mushrooms
- 250 g Chestnut mushrooms
- 1 tablespoon Olive Oil
- ½ teaspoon Salt
- ½ teaspoon Pepper
For the Lentil Curry
- 1 tablespoon Olive oil
- 1 white Onion sliced thin
- 3 Cloves Garlic
- 1 Inch Ginger
- 1 potato peeled
- 1 tablespoon tomato puree
- 1 teaspoon garam masala
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon turmeric powder
- ½ teaspoon chilli powder
- 1 Can coconut milk
- ½ cup veg stock
- 1 Can brown lentils drained
- ½ Lime juice
- ¼ cup coriander leaves
Instructions
- 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.
Nutrition
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.
Disclosure - This post is sponsored by HelloFresh.
Shohail Choudhury says
Searched Google with the items I have in the kitchen and found your recipe.
That's Great help. Thank you Sandhya.
Mike says
I'm sure I've asked this before but how much is 1 can of coconut milk? Where I live we get 270ml or 400ml cans - can you please update the recipe to be more specific on the amount needed? Thanks.
Sandhya's Kitchen says
Hi Mike,
Thank you for the suggestion. 1 can of coconut milk is usually 400ml. I will amend the recipe to add the info.
Thanks, Sandhya
Mike says
Hi, thanks for the reply. I actually only used about 150mls in the end plus a bit more stock. Btw, The curry was absolutely delicious!!!!!
Sandhya's Kitchen says
So pleased to know Mike that you enjoyed our creamy aubergine curry! Adding coconut milk is for creaminess and can be adjusted to one's liking!
Lucia says
Easy, tasty and healthy. Wonderful combination , thankyou
Molly says
One of the best curries we’ve ever had wow
Sandhya's Kitchen says
SO glad you loved our easy Vegan Aubergine curry, Molly!
Marita says
Great recipe. My whole family enjoyed it.
Sandhya's Kitchen says
Thank you for your feedback and I loved seeing your Vegan Aubergine curry video and pictures on Instagram.
Beth says
This is by far my hubby’s favorite curry! So delicious and very tasty! Definitely remaking this recipe again!
Tara says
Yum! This curry does look perfect for weeknights! I love that it is vegan and all those flavors sound absolutely incredible.
Sandhya's Kitchen says
Absolutely - this Vegan Aubergine curry is perfect for midweek meals. Its easy and loaded with flavors.
Biana says
Yum! This curry looks amazing! And I really like it with eggplant.
Sandhya's Kitchen says
Eggplant and mushroom curry are so good. Roasting the eggplant will convert anyone:)
Anjali says
This curry was perfectly spiced and super satisfying for dinner!! Even my kids gobbled it up!
Sandhya's Kitchen says
So glad you enjoyed our easy aubergine curry. It makes a hearty and comforting meal.