Jamie Oliver Aubergine And Coconut Curry

This Jamie Oliver Aubergine And Coconut Curry is everything I love in a weeknight dinner—rich, creamy, fragrant, and surprisingly easy to throw together. The aubergines soak up the spiced coconut sauce like little flavor sponges, and the curry leaves add an unmistakable depth. I made this on a whim and was blown away by how restaurant-quality it turned out. (inspired by Jamie Oliver)

Ingredients Needed

For the Curry:

• 3 tbsp groundnut oil (or peanut oil)
• 6 Asian round aubergines (or 2 medium eggplants), quartered
• 3cm (1-inch) piece of ginger, peeled and grated
• 3 cloves garlic, minced
• 1 white onion, finely sliced
• 2 tsp cumin seeds
• 1 tbsp black mustard seeds
• 12 fresh curry leaves
• 2 dried red chillies
• 1 tbsp tomato purée (tomato paste)
• 2 tsp garam masala
• 1 x 400g (14oz) tin coconut milk
• Salt, to taste

For the Garnish:

• 1 red onion, finely sliced
• ½ bunch (15g / ½ oz) fresh coriander, chopped

How To Make Jamie Oliver Aubergine And Coconut Curry

Sauté the Aubergines:

Start by heating 2 tablespoons of the oil in a large frying pan over medium-high heat. Toss in the quartered aubergines and let them fry for about 6–8 minutes. Stir now and then until they’re golden on the outside and tender in the middle. Remove and set aside.

Prepare the Aromatics:

Add the remaining tablespoon of oil to the same pan. Throw in the cumin seeds and mustard seeds—wait until they start to pop, which means they’re releasing their essential oils and toasty aroma.

Layer in the Flavor:

Reduce the heat slightly and add the curry leaves and dried chillies. Stir gently until the curry leaves are crisp and translucent. Now add the grated ginger and minced garlic. Cook for just a minute until it all smells amazing.

Soften the Onions:

Toss in the sliced white onion and about half a teaspoon of salt. Let this cook low and slow for 5–7 minutes until the onion softens completely.

Simmer the Curry:

Add the tomato purée and garam masala, stirring to coat everything. Pour in the coconut milk and give it a good mix. Bring this to a gentle simmer, then return the sautéed aubergines to the pan. Let it bubble away for 10 minutes until the aubergines are soft but still hold their shape.

Add a Fresh Garnish:

In a small bowl, mix the finely sliced red onion and chopped coriander. This adds a crunchy, herby freshness that contrasts beautifully with the creamy curry.

Serve It Up:

Spoon the curry into bowls, top with the red onion salad, and serve alongside rice or crispy poppadoms.

Why I Love This Recipe

The first time I made this, I was honestly just trying to use up some leftover aubergines. But wow—what a surprise! The flavor is warm and bold without being overpowering, and the texture is pure comfort. Even my non-veggie partner went back for seconds.

Recipe Tips

• Use the right aubergines: Asian aubergines are best, but regular eggplants work fine—just cut them smaller.
• Don’t rush the spices: Let those mustard and cumin seeds pop to get the most flavor out of them.
• Fresh curry leaves > dried: You can use dried in a pinch, but the fresh ones really elevate the dish.
• Simmer gently: Overcooking the aubergines makes them mushy. Keep the simmer low and slow.
• Balance your flavors: If it’s too spicy, stir in more coconut milk. If it needs a kick, a bit more garam masala or lime juice does wonders.

How To Store This Jamie Oliver Aubergine And Coconut Curry

At Room Temperature:

Cool leftovers within 1 hour. Don’t leave it out for longer than 2 hours max.

In the Fridge:

Once cool, pop it into an airtight container. It keeps well in the fridge for up to 3 days.

In the Freezer:

Freeze in portions in airtight containers. It’ll stay good for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating:

Warm it gently in a pan over low heat. Add a splash of water or coconut milk if it’s thickened too much. Heat through for 5–7 minutes, stirring occasionally.

Nutrition Facts (per serving)

• Calories: 304.7
• Carbs: 14.7g
• Protein: 5.5g
• Fat: 26.9g
• Saturated Fat: 15.3g
• Sugar: 9.3g
• Fibre: 3.7g
• Sodium: Varies by added salt

Let’s Answer a Few Questions!

Can I make this curry ahead of time?
Totally! It tastes even better the next day as the flavors deepen.

Is there a substitute for curry leaves?
Yes, you can skip them or use dried, but fresh ones really make a difference.

What can I serve with this curry?
Rice is classic, but it’s also amazing with naan or even quinoa.

Can I add other vegetables?
Absolutely! Try adding chickpeas, spinach, or sweet potato for variety.

Is this curry vegan?
Yep! As long as you stick with the listed ingredients, it’s 100% vegan.

Try More Recipes:

• Jamie Oliver Aubergine And Lentil Curry
• Jamie Oliver Aubergine And Chicken
• Jamie Oliver Aubergine And Courgette Lasagne
• Jamie Oliver Aubergine Daal