Did you know – eggplants are berries? They look like veggies and taste like veggies and they’re just amazing in a curry! So we make vegan eggplant curry based on brinjal curry.
How does this vegetable curry taste?
This soothing curry is packed with delicious flavors and we serve it with rice. It is a very intense authentic Indian curry taste, as we use ground coriander, turmeric and some garam masala in addition to the curry. The dominant aroma here is the curry spices. You can’t taste the tomato we use to thicken the sauce, nor the coconut milk that gives it a light creaminess and fullness in the mouth.
Another special feature of this curry is that it is not spicy. It’s a big pot of succulent mush if you cook it even softer than I did. Cook it to the consistency you prefer and you don’t need a separate sauce.
The Indian aubergine curry “Brinjal curry” is particularly famous. It has an intense smoky and more sweet flavor that comes from frying the eggplant. More caramelized and rich in oil.
This recipe is an easier to prepare and healthier version to make at home. But the result is no less tasty and has a lot less oil!
Important how to fry the eggplant?
How to roast the aubergine: Cut the aubergine into thick sticks or cubes. A little bigger, because they shrink a lot. Now roast in a pan with only 1 to a maximum of 2 tablespoons of oil at high temperature so that the outside caramelizes nicely and the aubergines are soft and juicy on the inside. That way they’re more likely to hold their shape and not crumble (which happens if you fry at a lower temperature) as we continue cooking. Simply the best way to cook aubergines in a pan.
If you like our vegan Indian Brinjal Curry Recipes, you might also be interested in these recipes:
- Fried aubergines with roasted peppers
- vegan fried eggplant Chinese style
- Teriyaki Baked Japanese Eggplant
- oriental roasted carrots on lentil salad
- vegan sweet potato quinoa salad
- spicy beetroot curry
vegan Eggplant Curry – Brinjal Curry
- 100 G basmati rice*
- 1 aubergine
- 1 tbsp. native olive oil*
- 1 Red onion
- ½ pepperoni or chili
- 2 clove of garlic
- 1 tsp garam masala*
- 1 tsp madras curry*
- 1 tsp turmeric powder*
- 1 tsp ground coriander*
- 1 canned tomatoes* in pieces (approx. 400g)
- 250 ml coconut milk*
- 2 tbsp. Mango chutney*
- kosher salt*
- Pepper* from the mill
- Cook the basmati rice according to package instructions.
- Wash the eggplant and cut into cubes (1.5 cm). Fry in a large pan with the olive oil over high heat for 3 to 4 minutes until golden brown. Stir frequently so that nothing can burn.
- Meanwhile, peel and roughly chop the onions. Add to the pot with the aubergines. Reduce heat to medium and simmer for another 4 minutes.
- Peel, finely chop or grate the garlic. Halve the peppers or chili, deseed and cut into fine strips or rings.
- Now add the garlic, pepperoni, garam masala, curry, turmeric and ground coriander to the pot and roast for a minute until everything smells nice. Stir well every now and then.
- Now add the chopped tomatoes and coconut milk. Salt lightly and simmer gently for about 15 minutes .
- The coconut milk will now become thicker. If the curry is now the right consistency for you, remove it from the stove.
- Stir in the mango chutney and season with salt and pepper.
- Serve on rice.