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Lime and Roasted Aubergine Curry Recipe

Aubergine Curry Recipe

My mama makes a mean aubergine curry. This isn’t her recipe, its my own version, but it is divine (If I do say so myself).

I’m going to be honest: for some reason this dish took more attempts than normal to develop. Like way more. I wanted it just right and it kept coming out not-quite. I finally nailed it (I think!) so make sure to give this one a try. I know I keep saying it, but honestly it is beautiful!

Lime and Roasted Aubergine Curry Recipe

I love to cook with aubergine – I love how roasted aubergines just melt in the mouth. This aubergine curry is great as a midweek dinner with rice, and is even delicious cold as a packed lunch the next day. It does take a little time, but it is definitely worth it, with creamy roasted aubergine soaking up the spices and almost falling out of its skin, and limes giving the curry an unexpected tang.

Curry fan? If you love curry recipes, check out my winter squash and kale curry recipe too.

Lime and Roasted Aubergine Curry Recipe

Originally from EatsLeeds.co.uk, this vegan aubergine curry is delicious as a midweek dinner, or served cold as a packed lunch. Roasting the aubergine before adding it to the pot, gives a great depth of flavour, and adding limes gives the curry an unexpected zesty tang.
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: Gluten-Free, Indian, Vegan
Servings: 4 as a main dish, or 6-8 as part of a larger meal
Author: zoepickburn

Ingredients

  • 2 Aubergines
  • 2 tbsp. Olive Oil
  • 2 inch Fresh Ginger
  • 6 Cloves Garlic
  • 1 Red Chili
  • 1 tbsp. Coconut Oil
  • 1 tsp. Cumin seed
  • 1 tsp. Ground Corriander
  • 0.5 tsp. Ground Cumin
  • 1 tsp. Fennel Seed
  • 0.5 tsp. Mustard Seed
  • 1 tsp. Turmeric Powder
  • 1 White Onion (large)
  • 1 Green Pepper
  • 1 400g tin Chopped Tomatoes
  • 1 Lime

Instructions

  • Preheat the oven to 180°c, then cut the aubergines in half lengthways, score the skins with a sharp knife and put them on a baking tray. Drizzle with olive oil, and bake in the oven for 30 minutes, turning halfway through
  • Finely chop the garlic, chili and ginger, and set to one side. Roughly chop the onions and pepper, and cut the lime into quarters, and leave to one side too
  • Heat the coconut oil in a low cast iron casserole dish, and then add the ginger, garlic, and chili. Add the dried spices and toast together in the pan for a few minutes
  • Once the spices are popping, add the chopped onion and green pepper
  • Cook for 20 to 25 minutes or so, until the peppers and onions are cooked through (you may need to add a drop of water), then add the roasted aubergines and lime, stir gently to coat the aubergines, and cook for a further few minutes
  • Mix the tomatoes with 200 ml. hot water and gently pour into the pan. Simmer until the sauce has thickened, for around 20 minutes. You can cook some rice in the meantime, to serve

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EatsLeeds

10 COMMENTS

  • Mandy

    Oh this looks gorgeous! I love aubergines too – they’re one of my favourite vegetables. Thanks for linking up with #CookBlogShare

    • Zoe Pickburn
      AUTHOR

      Thanks Mandy! Aubergines are just the best 🙂 Let me know if you try the recipe!

  • Oooh yum! I am always looking for new ways to use aubergine and this sounds delicious. Thank you for sharing with #CookBlogShare x

    • Zoe Pickburn
      AUTHOR

      Hi Kirsty, Thanks! Yeah, I could just put aubergines in anything, love them! Let me know how you get on if you try the recipe 🙂

  • I’m always intimidated by recipes that ask your own spice blend. But this looks really, really good. I think aubergine gets an undeserved bad rap sometimes–it’s one of my roommate’s favorite foods!

    • Zoe Pickburn
      AUTHOR

      Aubergine is beautiful, your roommate has great taste 😉 its dead simple with the spices too. Let me know how you get on if you try it out!

  • Monika Dabrowski

    This recipe is wonderful, my idea of the perfect curry! I love roasted aubergine and it just sounds so delicious with all these aromatic spices, and I love the idea of using coconut oil as opposed to olive or vegetable – makes the dish even more flavourful:)

    • Zoe Pickburn
      AUTHOR

      Thanks Monica – roasted Aubergine is awesome, isn’t it! The coconut oil definitely adds a depth of flavour to the dish too – let me know how it goes if you try it!

  • This looks so delicious! I’ve never had an aubergine (or we call it eggplant) curry before. I’m going to have to put this on my list of recipes to try soon.

    Thanks so much for linking up with us for Healthy Vegan Fridays! I’m Pinning and sharing!

    • Zoe Pickburn
      AUTHOR

      Thanks Mary Ellen! Aubergine/eggplant in a curry is the best 🙂 Be sure to let me know how you get on with it, if you do give it a try!

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