Aubergine Massaman Curry Recipe

This aubergine massaman curry is rich, silky, and packed with warming spice and soft veg. You’ve got coconut milk, charred aubergine, crunchy peanuts, and sugar snap peas for a bit of bite. Vegan-friendly, satisfying, and honestly cheaper than takeaway.

Ingredients Needed

For the Filling:

• 3 aubergines (800g)
• 300g waxy potatoes
• 3 tbsp massaman curry paste
• 1 x 400g tin light coconut milk
• 350g sugar snap peas
• 100g spring onions
• 45g unsalted peanuts
• 1 tbsp olive oil
• Optional: 2 limes

For Assembling:

• 450g brown rice
• Salt (for boiling rice)

How To Make Aubergine Massaman Curry

1. Cook the Veggies: Boil the brown rice in salted water — follow packet time, usually 25–30 mins. Set a colander over the pan, toss in 3cm chunks of aubergine. Cover and steam for 8 mins while the rice cooks.
2. Add the Main Ingredient: Toast peanuts in a dry pan till golden, then crush roughly. Trim and slice spring onions into 2cm chunks. Sauté them in olive oil for about 5 mins until lightly charred.
3. Assemble the Dish: Char steamed aubergines in batches, turning often. Set aside. Toss chopped potatoes into the pan, add curry paste. Stir for 2 mins, then pour in coconut milk. Let it simmer covered, 8 mins.
4. Grill to Perfection: (Not grilling exactly, but it feels like it). Halve sugar snaps lengthwise, add them and the aubergine back in. Cover, cook 2 more mins. That’s it.
5. Serve Hot: Drain rice. Bowl it. Spoon over curry. Top with charred onions, crushed peanuts, and a hit of lime juice if you fancy. Done and perfect.

Why I Love This Recipe

Made this one cold Monday night — had aubergines on the edge and a tin of coconut milk just waiting. Didn’t expect much. But the way it all comes together? Creamy, nutty, sweet heat, fresh snap from the peas. Tastes way more expensive than it is.

Recipe Tips

• Steaming aubergine over the rice saves time + washing up
• Char the aubergine well — adds depth
• Don’t rush the potatoes — test them with a fork
• Crush peanuts rough, not fine — you want texture
• Use full-fat coconut milk if you want it richer
• Massaman paste varies — taste before adding more
• A squeeze of lime right at the end lifts everything

How To Store Aubergine Massaman Curry

• At Room Temperature: Serve fresh — don’t leave sitting more than an hour.
• In the Fridge: Store curry + rice separately. Use within 3 days.
• In the Freezer: Curry freezes fine. Rice too, but texture changes. Freeze in portions, airtight.
• Reheating: Pan or microwave — add splash of water to loosen sauce. Heat through till piping hot.

Nutrition Facts (per serving)

• Calories: ~510
• Carbs: 58g
• Protein: 10g
• Fat: 26g
• Sugar: 8g
• Fibre: 10g
• Sodium: Moderate

Let’s Answer a Few Questions! (FAQs)

• Q: Can I use other veg instead of aubergine?
  A: Yep — courgette, cauliflower, or butternut squash all work. Just adjust cooking time.
• Q: Is this spicy?
  A: It’s mild, warming spice — not fiery. But depends on your curry paste.
• Q: Can I add protein to this?
  A: Sure. Tofu works well. Chickpeas too — add them with the potatoes.
• Q: What if I don’t have brown rice?
  A: Use basmati, jasmine, or even noodles. It’s flexible.