Creamy aubergine curry

Creamy aubergine curry

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(17 ratings)

Prep: 5 mins Cook: 25 mins Ready in 30 mins


Serves 4

A veggie curry that is both low in calories and creamy

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal190
  • fat13g
  • saturates4g
  • carbs11g
  • sugars8g
  • fibre6g
  • protein8g
  • salt0.15g
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  • 2 onions, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4cm piece fresh root ginger, chopped
  • 4 tbsp toasted flaked almonds, plus 1 tbsp


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 1 tbsp curry powder
  • small bunch coriander, stalks and leaves separated
  • 2 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 aubergines chopped into large wedges



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 200ml pot thick Greek yogurt


  1. Whizz the onions, ginger, almonds, curry powder and coriander stalks until pulpy (add a splash of water if needed). Boil the kettle.

  2. Heat the oil in a pan, then fry the aubergine for 5 mins until browned. Scoop out and set aside. Add the onion paste, then cook for a few mins, stirring, until the onions soften. Return the aubergine to the pan with the yogurt and 400ml hot water. Stir, then simmer for 10-15 mins until the aubergine is tender. Season, then serve over basmati rice, scattered with coriander and almonds.

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Comments, questions and tips

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7th Jan, 2014
Absolutely dreadful, very bland although the onion paste smelled delightful prior to adding the yoghurt
7th Jan, 2014
Made this last night as part of the halthy diet plan. Wasn't sure what to expect given some of the comments below, but I liked it. It looked like a lot of water to add so I probably only used about 250-300ml, but other than that stuck to the recipe and the aubergine had a good texture and tasted good. Most of my family aren't keen on aubergine (so I guess I'm a bit mean, but it does them good to try new things!) but we did have mainly clean plates!
6th Jan, 2014
Nice recipe. I added garlic, cumin and a bit of red pepper and it was great.
3rd Jan, 2014
If you swap the yogurt for coconut milk you turn the dish into a vegan option
19th Sep, 2013
Seriously do not try this. I am embarrassed to have made this and will not offer it to my curry loving wife. A total waste of ingredients. Bland and watery. I am trying to salvage with extra spices ( garam masala, cumin, more ginger and chilli) and by draining some of the liquid and using some cream to thicken. But I honestly think that it will be a write off.
23rd Jan, 2013
Horrible..... but it looks so good on the picture. The aubergines went all water and were horrible to chew. The dish itself was bland (and that was after adding garlic and chilli myself). I even used cream rather than yoghurt for it to be more indulgent... it wasn't. I couldn't finish mine. My other half did, but probably out of politeness. I won't be making this again. 0 stars intentional.
13th Dec, 2012
I think the onion mix had quite a good smell and flavour. I fried it for a bit longer than it said but once the water was added all that was lost. Either it needs less water or more spices. I would also peel the aubergine first as the skin was very tough and cook it longer as it was still quite firm in the time it was meant to soften. I am going to try what SW77 suggested above and if that doesn't work, the recipe card is going in the bin!
4th Jun, 2012
My word! Bit of a sloppy mess, NOT a good look. Had to serve an omelette instead, Embarrassing. 1 Star, Maximum. If we lose tips because of this I expect you to make it up to us!!
2nd Jun, 2012
Hi guys!!! First time comment here, nervous!!!! I (we're) a chef in Austria, very limited ingredients today, oopsy forgot about the bank holidays!, going to give this one a whirl.Mixed reviews but we'll let you know how we get on in a bit. :) J&J
14th Sep, 2011
Very very bland. I added salt and pepper and also some mango chutney. Doubled the recipe so I could freeze some. Wish I hadn't!!!


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