You can use this versatile curry base for meat dishes, too.

What you need to know before you start

Unlike other curry recipes that require hours and hours of cooking time, this one is on the table in 45 minutes. You’ll need a casserole dish, access to an oven and simple kitchen utensils like a grater to make quick work of preparing the ginger and zesting the limes. And the entire recipe is cooked in the one dish, so you won’t end up with a sink full of dirty dishes. 

Why is this the best eggplant curry recipe?

A curry that’s ready in well under an hour is possible with this no-fuss recipe. The dish heroes in-season eggplant in a spiced-up aromatic and creamy sauce that’s perfect for weeknight dinners or simple weekend feasts. The base of the curry is made from scratch and doesn’t require the use of a mortar and pestle or a food processor. 

While this curry is meat-free, the flavour base is incredibly versatile, so feel free to add in your own twist with the use of chicken, fish, chickpeas or pumpkin. To make this recipe vegan, you can also use a vegan fish sauce. 

What is the secret to a good curry?

Regardless of what type of curry you’re making – Thai, Sri Lankan, Indian or others – there are a few tricks that can ensure the best possible results. Use fresh spices, build a robust flavour base by frying your aromatics and don’t forget to balance the curry with fish sauce, sugar and some citrus.

In this recipe, the eggplant is fried to caramelise the natural sugars in the vegetable, the texture becomes tender and creamy, and they turn a beautiful golden brown colour. Taking this extra step before adding them to the curry mixture contributes to a richer depth of flavour. 

What ingredients you’ll need 

Sunflower oil: Sunflower oil has a mild, neutral flavour that’s ideal for curries as it won’t overpower the other ingredients. It is used to fry the eggplant and aromatics. 

Lebanese eggplants: Lebanese varieties are milder and sweeter, enhancing the flavour of the curry. They have a tender, creamy texture when cooked, to contribute to a smooth, rich consistency.

Sebago or desiree potatoes: Known from their waxy and creamier texture, these varieties of potatoes hold up well when they’re cooked, making them the ideal choice for curries. 

Eschalots: Shallots have a mild flavour to provide subtle sweetness to the dish. You can also substitute with red onion.

Ginger: Ginger imparts a warm, slightly spicy flavour that adds depth to the curry.

Garlic: Garlic adds a robust, savoury complexity to the curry, enhancing the overall flavour and balance of the dish. 

Green chilli: The heat from the chilies balances the richness of the curry and adds a spicy kick. Sliced green chillies are also used as a garnish to add visual interest and that extra kick.

Coriander seeds: Coriander seeds have a warm, slightly citrussy and nutty flavour that adds depth and complexity to the curry.

Fresh turmeric: Fresh turmeric adds a unique earthy, peppery flavour with subtle hints of bitterness. If you don’t have access to fresh turmeric, you can also use dried. 

Coconut cream: Canned coconut cream adds a rich, creamy texture and a subtle sweetness that complements the savoury and spicy elements of the curry.

Fish sauce: Fish sauce is important in an eggplant curry for its ability to add umami depth, saltiness and aromatic complexity.

Lime: The zest and juice of limes brightness and adds acidity to the dish. 

Lemongrass: Lemongrass imparts a bright, citrussy and slightly herbal flavour.

Palm sugar: Palm sugar is used to add a touch of sweetness while balancing the other elements of the dish. 

Long green shallots: Sliced long green shallots are sprinkled over the final dish for a mild onion-like flavour and to add a pop of green. 

Coriander leaves: The fresh leaves are used as a garnish to add freshness and fragrance. 

Steamed brown rice: Serve this curry with steamed brown rice as a base to soak up the flavours of the dish. 

What is the secret to cooking eggplant in this curry?

Cut the eggplant into 1cm-thick slices – any thicker and they’ll take longer to cook through; any thinner and they could fall apart in the sauce. Cook the eggplant in batches for 4-5 minutes on each side, until golden. Don’t worry if it isn’t completely cooked through, as it will continue to soften later. Be sure not to overcrowd the pan. Overcrowding lowers the temperature of the pan and will prevent you from creating a beautiful brown sear on the eggplant. 

Once ready, the eggplant can be returned to the casserole dish with the remaining ingredients before roasting in the oven to complete the dish. 

How to store leftover eggplant curry

The beauty of a curry is it will get better over time as the flavours continue to develop and deepen. Let the curry cool before transferring to airtight containers and consume it within 3-4 days. 

Eggplant curry can also be frozen for 2-3 months. When you’re ready to reheat, thaw in the refrigerator overnight and reheat in the microwave or on the stovetop. 

What to serve with an eggplant curry

We recommend serving this eggplant curry with steamed brown rice, fresh coriander leaves, shallot and sliced green chilli for additional heat. If you prefer, you can also choose roti or naan to mop up any of that extra sauce. 

If you’re plating this eggplant curry up as part of a feast, choose hand-held appetisers like pakoras or samosas, and side dishes like a fresh salad, a yoghurt raita and some pickles. 

Drink pairings with eggplant curry

The rich and complex flavours of the curry pair beautifully with a cooling yoghurt drink like a lassi. The hoppy bitterness of an IPA, the slightly sweet flavours of a riesling or even a refreshing mint lemonade would also be great drink choices. 

If you love our eggplant curry recipe, try this 

Got an abundance of eggplants? Use them up during peak season in our selection of eggplant-friendly recipes:

• Eggplant papoutsakia (stuffed eggplant)
• Chicken, haloumi and eggplant traybake
• Sicilian eggplant rolls