Roasted Aubergine Curry- 4 Steps to Rich Flavour with Minimal Effort
Aubergines, also known as eggplants, often get a bad reputation for being spongy or bland. But when roasted? They transform into something smoky, silky and intensely savoury. Combine that with a well-spiced curry sauce, and you’ve got a showstopper of a dish with hardly any effort. Welcome to the world of roasted aubergine curry—a deeply flavoured, plant-based meal perfect for weeknights or weekend indulgence.
Whether you’re a vegetarian, vegan, or just trying to eat less meat, this dish ticks all the boxes: comforting, fragrant, and packed with nutrients.
Looking for more meatless mains? Try these Vegetarian Dinner Ideas for inspiration.
🍆 Why Roast the Aubergine?
Roasting brings out aubergine’s natural sweetness and depth. Instead of going soggy or absorbing oil like a sponge (as it can when fried), roasted aubergine becomes caramelised and soft, with just enough bite to hold its shape in the curry.
Plus, it’s incredibly hands-off. While your aubergines roast in the oven, you can prepare the curry base—no need for endless stirring or multiple pans.
🛒 Ingredients (Serves 3–4)
For the roasted aubergines:
- 2 large aubergines (cut into 2–3cm cubes)
- 2 tbsp olive oil or neutral oil
- ½ tsp salt
- ½ tsp turmeric (optional, for colour)
For the curry sauce:
- 1 tbsp oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 inch ginger, grated
- 1 green chilli, chopped (optional)
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- 1 tsp garam masala
- 400g chopped tomatoes (tinned)
- 200ml water or vegetable stock
- Salt, to taste
- Fresh coriander, for garnish
- Optional: 100ml coconut milk for creaminess
🔥 Step-by-Step Instructions
Step 1: Roast the aubergines
Preheat your oven to 200°C (fan) or 400°F. Toss aubergine cubes with oil, salt, and turmeric. Spread on a baking tray in a single layer. Roast for 25–30 minutes, flipping once, until golden and soft.
Step 2: Make the curry base
While the aubergines roast, heat oil in a large pan over medium heat. Add chopped onions and cook for 6–8 minutes until soft and golden.
Add garlic, ginger, and green chilli (if using). Cook for another 2 minutes until fragrant.
Step 3: Add spices
Stir in cumin, coriander, turmeric, and garam masala. Toast for 1 minute, then pour in chopped tomatoes and water. Stir and simmer for 10–15 minutes, letting the sauce thicken.
Step 4: Combine and finish
Stir in the roasted aubergines. Simmer together for 5 minutes to meld flavours. If using, add coconut milk now and gently heat through.
Taste and adjust seasoning. Garnish with chopped coriander and serve hot.
🍛 How to Serve Roasted Aubergine Curry
This curry pairs beautifully with a variety of sides:
| Accompaniment | Why It Works |
|---|---|
| Basmati rice | Classic and simple base |
| Garlic naan | Perfect for scooping the sauce |
| Cucumber raita | Adds freshness and balance |
| Lentil dal | Makes it a protein-rich meal |
| Pickled onions | Sharp contrast and crunch |
🔁 Variations to Try
- Spicy version: Add red chilli powder or extra green chilli
- With lentils: Add a handful of cooked red lentils for extra protein
- No tomato: Use coconut milk and lime juice for a Thai-style base
- With chickpeas: Stir in a tin of chickpeas with the roasted aubergine
- Oven-baked one-pot: Assemble sauce and roasted veg in a baking dish, bake for 20 mins
🧠 Tips for Perfect Texture and Flavour
✔ Roast aubergines in a single layer—crowding the tray makes them steam, not caramelise
✔ Add salt early—this helps draw out moisture
✔ Don’t skip the onion base—it gives the curry real depth
✔ Let the sauce simmer—flavours concentrate and mellow
✔ Use garam masala at the end for best aroma
🌿 Is This Curry Healthy?
Absolutely! Aubergines are high in fibre, low in calories, and full of antioxidants. This recipe is:
- 100% plant-based
- Naturally gluten-free
- Rich in vitamins A and C, and potassium
- Easily customisable to be oil-free or low-fat
Want it even lighter? Roast aubergines with minimal oil or air-fry them for a crispy twist.
🧊 Storage & Meal Prep
This roasted aubergine curry is even better the next day—as the flavours develop overnight.
- Fridge: Store in airtight container for up to 3 days
- Freezer: Freeze in portions for up to 3 months
- Reheating: Microwave or gently reheat in a pan with a splash of water or stock
Tip: Freeze in individual containers for grab-and-go lunches.
🕰️ When to Cook This Curry
- 🌧️ Rainy evenings when comfort food calls
- 💼 Weeknight dinners when you want flavour without the fuss
- 🧘 Plant-based Mondays or Veganuary goals
- 🥳 Serving guests a meatless main that still impresses
- 🥦 Batch cooking for the week ahead
Roasted aubergine curry is versatile, forgiving, and full of character—ideal for busy lives and flavour seekers alike.
🔍 FAQs About Roasted Aubergine Curry
1. Can I use frozen aubergine?
Yes, but texture will be softer. Roast from frozen at higher heat for better results.
2. What kind of tomatoes work best?
Tinned chopped tomatoes are ideal, but fresh ripe tomatoes work too—just cook longer.
3. Can I make this curry spicy?
Absolutely! Add fresh or dried chilli to your taste.
4. Do I need to salt and drain aubergine first?
Not necessary for roasting in cubes—modern aubergines aren’t overly bitter.
5. Is coconut milk essential?
Not at all—it adds creaminess but the curry works perfectly without it.
Final Thoughts
Roasted aubergine curry is proof that a humble vegetable can become the hero of your plate. With minimal prep, no frying, and rich, layered flavour, it’s the kind of meal you’ll crave on cold nights and crave again the next day.
Whether you’re cooking for one, feeding your family, or entertaining guests, this dish delivers complexity and comfort—with very little effort.
