Jamie Oliver Aubergine Curry

This Jamie Oliver Aubergine Curry is an absolute flavor bomb—creamy, spicy, and satisfyingly rich. The coconut milk pairs beautifully with the nuttiness of peanut butter and the tang of tamarind, while mango chutney adds a gentle sweetness that totally surprised me. I made this for a midweek dinner, and we ended up fighting over the leftovers. (inspired by Jamie Oliver)

Ingredients Needed

For the Curry:

• 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 Jamie Oliver Aubergine Curry

Prep the Oven and Veg:

Start by preheating your oven to 190ºC/375ºF/gas 5. Meanwhile, peel the onion, garlic, and ginger, then blitz them in a food processor with the coriander stalks and red chillies until you get a fine, aromatic paste.

Toast the Spices:

Grab a large roasting tray (about 25cm x 35cm or 10in x 14in) and heat your oil over low heat. Toss in the cumin, mustard seeds, turmeric, garam masala, fenugreek seeds, and curry leaves. Stir them around for a minute until they release all their lovely smells—this step makes a huge difference!

Cook the Paste:

Scoop in your freshly made spice paste and cook it for about 5 minutes. Keep stirring so it doesn’t stick. You want it soft and golden.

Add Peanut Butter & Seasonings:

Now stir in the peanut butter, mango chutney, and tamarind paste. Season with salt and pepper and mix well. Add a splash of water if it feels too thick—it should be spreadable but not runny.

Prepare the Aubergines:

If you’re using finger aubergines, keep the stalks on and prick them all over with a fork before quartering lengthwise. For regular aubergines, slice into 1cm / ½-inch rounds. Rub the spice paste generously all over and in between the aubergine pieces.

Fry and Combine:

Put the tray on medium heat and fry the aubergines for about 5 minutes, turning them once. Then pour in the coconut milk, scatter over chopped cherry tomatoes, season again, and bring to a boil.

Bake to Finish:

Cover the tray with foil and roast for 40 minutes. Remove the foil halfway through so the sauce can thicken and reduce. Once it’s bubbling and gorgeous, take it out of the oven.

Garnish and Serve:

Sprinkle over coriander leaves and serve with steamed rice, poppadoms, a dollop of yoghurt, and maybe a few extra chillies if you’re feeling bold.

Why I Love This Recipe

I made this curry on a chilly Tuesday night, and it instantly became a household favorite. It’s the kind of dish that tastes like it took all day, even though it’s really straightforward. My favorite part? The combo of creamy coconut with zingy tamarind—it’s clever, comforting, and totally satisfying.

Recipe Tips

• Fresh curry leaves really elevate the dish—freeze any leftovers to use later.
• Toast your spices properly—it unlocks all their deep, rich flavors.
• Prick your aubergines so they soak up more of the spice paste.
• No tamarind paste? A splash of lemon juice or vinegar can substitute in a pinch.
• Let it rest for 10 minutes before serving—it gets even better with time.

How To Store This Jamie Oliver Aubergine Curry

At Room Temperature:

Let it cool for no more than 2 hours before refrigerating.

In the Fridge:

Store in an airtight container for up to 3 days. The flavors intensify overnight!

In the Freezer:

Freeze in portions for up to 2 months. Leave space in the container for expansion.

Reheating:

Reheat gently in a pan with a splash of water, stirring occasionally until hot.

Nutrition Facts (per serving)

• Calories: 221
• Carbs: 15.9g
• Protein: 6.7g
• Fat: 15.2g
• Sugar: 12.9g
• Fibre: 2.3g
• Sodium: Moderate, depending on chutney and paste

Let’s Answer a Few Questions!

Can I use almond butter instead of peanut butter?
Sure! It’ll give a different flavor but still taste delicious.

What can I serve with this curry?
Steamed basmati rice, naan, poppadoms, or even a side of cucumber raita.

Can I make it less spicy?
Totally—just deseed the chillies or use fewer.

Is this curry vegan?
Yes! As long as you use plant-based yoghurt if you’re serving it on the side.

What if I don’t have cherry tomatoes?
Chop up any ripe tomato you have—it’ll still work beautifully.

Try More Recipes:

• Jamie Oliver Aubergine Pasta 5 Ingredients
• Jamie Oliver Aubergine Pasta
• Jamie Oliver Aubergine Lasagne
• Jamie Oliver Aubergine Parmigiana