This delicious Jamie Oliver Aubergine Curry is packed with bold spices, creamy coconut milk, and a hint of sweetness from mango chutney. Roasted to perfection with peanut butter and tamarind, it’s a rich and satisfying meal. Serve it with rice or poppadoms for an easy, flavorful dinner. Great for meal prep—just reheat and enjoy!
Ingredients Needed
- 1 onion
- 4 cloves garlic
- 4cm / 1½-inch piece of ginger
- ½ bunch (15g) fresh coriander
- 2 fresh red chillies
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1 tsp fenugreek seeds
- 1 big handful fresh curry leaves
- 2 tbsp groundnut oil (or vegetable oil)
- 2 heaped tbsp crunchy peanut butter
- 1 tbsp mango chutney
- 2 level tbsp tamarind paste
- 12 finger aubergines (800g / 1¾ lbs) or 2 regular aubergines (eggplants)
- 1 x 400g (14oz) tin light coconut milk
- 250g / 9oz ripe mixed-colour cherry tomatoes
- Sea salt and black pepper
How To Make Aubergine Curry
- Preheat the oven: Preheat the oven to 190ºC/375ºF/gas 5.
- Make the spice paste: Peel the onion, garlic, and ginger. Place them in a food processor with the coriander stalks and chillies (deseed if you prefer less heat). Blend into a fine paste.
- Toast the spices: In a large 25cm x 35cm (10in x 14in) roasting tray, heat 2 tablespoons of oil over low heat. Add the cumin, mustard seeds, turmeric, garam masala, fenugreek seeds, and curry leaves. Fry for 1 minute, stirring constantly, until fragrant.
- Cook the paste: Add the spice paste to the tray and cook for 5 minutes, stirring regularly, until softened.
- Add the peanut butter and seasonings: Stir in the peanut butter, mango chutney, and tamarind paste. Season with salt and pepper, then transfer to a bowl. Add a splash of water if needed to loosen into a paste.
- Prepare the aubergines: If using finger aubergines, leave the stalks intact and prick them all over with a fork. Cut into quarters lengthways. Rub and stuff them generously with the spice paste. If using regular aubergines, trim and slice into 1cm / ½-inch rounds, then sandwich the paste between slices.
- Fry the aubergines: Place the tray on medium heat and fry the aubergines for 5 minutes, turning halfway.
- Add the coconut milk and tomatoes: Pour in the coconut milk, roughly chop the cherry tomatoes, and scatter them over the tray. Season with salt and pepper, then bring to a boil.
- Bake the curry: Cover the tray with foil and roast for 40 minutes, removing the foil halfway, until the sauce thickens and reduces.
- Finish and serve: Adjust seasoning to taste. Scatter fresh coriander leaves on top and serve with fluffy rice, poppadoms, yoghurt, and extra fresh chilli if desired.
Recipe Tips
- Use fresh curry leaves for the best flavor: Dried curry leaves won’t give the same rich aroma, so try to use fresh ones if possible. Store extras in the freezer for future use.
- Roast the spices properly: Frying the spices for a minute releases their full flavor. Don’t skip this step, or the curry will taste flat.
- Coat the aubergines well: Make sure the aubergines are fully coated in the spice paste for the best taste. Pricking them with a fork helps absorb more flavor.
- Don’t skip the tamarind paste: It adds a tangy depth that balances the creaminess of the coconut milk. If you don’t have it, a little lemon juice or vinegar can work.
- Let it rest before serving: The flavors develop even more if you let the curry sit for 10 minutes after cooking. It tastes even better the next day!
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover aubergine curry cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Once cooled, place the curry in a freezer-safe container, leaving some space for expansion. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheat: Pour the curry into a pan over medium heat. Stir occasionally and add a little water if it looks too thick. Heat for 5-7 minutes until hot.
Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 221
- Total Fat: 15.2g
- Saturated Fat: 5.6g
- Total Carbohydrate: 15.9g
- Dietary Fiber: 2.3g
- Sugars: 12.9g
- Protein: 6.7g
Try More Jamie Oliver Recipes:
- Jamie Oliver Aubergine Pasta 5 Ingredients
- Jamie Oliver Aubergine Pasta
- Jamie Oliver Aubergine Lasagne
- Jamie Oliver Aubergine Parmigiana
Jamie Oliver Aubergine Curry
Description
This delicious Jamie Oliver Aubergine Curry is packed with bold spices, creamy coconut milk, and a hint of sweetness from mango chutney. Roasted to perfection with peanut butter and tamarind, it’s a rich and satisfying meal. Serve it with rice or poppadoms for an easy, flavorful dinner. Great for meal prep—just reheat and enjoy!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 190ºC/375ºF/gas 5.
- Make the spice paste: Peel the onion, garlic, and ginger. Place them in a food processor with the coriander stalks and chillies (deseed if you prefer less heat). Blend into a fine paste.
- Toast the spices: In a large 25cm x 35cm (10in x 14in) roasting tray, heat 2 tablespoons of oil over low heat. Add the cumin, mustard seeds, turmeric, garam masala, fenugreek seeds, and curry leaves. Fry for 1 minute, stirring constantly, until fragrant.
- Cook the paste: Add the spice paste to the tray and cook for 5 minutes, stirring regularly, until softened.
- Add the peanut butter and seasonings: Stir in the peanut butter, mango chutney, and tamarind paste. Season with salt and pepper, then transfer to a bowl. Add a splash of water if needed to loosen into a paste.
- Prepare the aubergines: If using finger aubergines, leave the stalks intact and prick them all over with a fork. Cut into quarters lengthways. Rub and stuff them generously with the spice paste. If using regular aubergines, trim and slice into 1cm / ½-inch rounds, then sandwich the paste between slices.
- Fry the aubergines: Place the tray on medium heat and fry the aubergines for 5 minutes, turning halfway.
- Add the coconut milk and tomatoes: Pour in the coconut milk, roughly chop the cherry tomatoes, and scatter them over the tray. Season with salt and pepper, then bring to a boil.
- Bake the curry: Cover the tray with foil and roast for 40 minutes, removing the foil halfway, until the sauce thickens and reduces.
- Finish and serve: Adjust seasoning to taste. Scatter fresh coriander leaves on top and serve with fluffy rice, poppadoms, yoghurt, and extra fresh chilli if desired.
Notes
- Use fresh curry leaves for the best flavor: Dried curry leaves won’t give the same rich aroma, so try to use fresh ones if possible. Store extras in the freezer for future use.
- Roast the spices properly: Frying the spices for a minute releases their full flavor. Don’t skip this step, or the curry will taste flat.
- Coat the aubergines well: Make sure the aubergines are fully coated in the spice paste for the best taste. Pricking them with a fork helps absorb more flavor.
- Don’t skip the tamarind paste: It adds a tangy depth that balances the creaminess of the coconut milk. If you don’t have it, a little lemon juice or vinegar can work.
- Let it rest before serving: The flavors develop even more if you let the curry sit for 10 minutes after cooking. It tastes even better the next day!
Jamie Oliver Aubergine Curry