Creamy aubergine curry

Creamy aubergine curry

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(18 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


  • 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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26th Sep, 2010
Ooh was I disappointed and we had shed loads left over as well! We added garlic (thank you) and shoved it through the blender again and added a dash of coconut milk. It was much, much better. But I'll be cooking the aubergine in the oven if I dare try this again!
27th Oct, 2009
This curry is delicious, tangy slightly sour, excellent...
27th Oct, 2009
This curry is delicious, tangy slightly sour, excellent...
2nd Oct, 2009
GOOD LORD this is bad!!! The 0 stars are intentional. Not even chilli and extra greens could save this dish which we could not finish eating!! Very unusual for the Good food website to have such a bad recipe. Most are fantastic!!
5th Aug, 2009
I tried this once and once was enough! Truly horrible: very bland and I didn't like the texture created by the almonds either. A waste of perfectly good aubergine.
7th Jun, 2009
I varied all the amounts as to what had in fridge, added green pepper and onion to the auberinges, and reduced the water amount to 300ml, very tasty though if i weren't making a veg option would add pork. Had no coriander so added 1/2 tbsp of green curry paste.
9th Apr, 2009
this was okay. I noted the comments about it lacking flavour so added some fresh chilli which gave it a kick. Not sure that I would try it again though.
1st Jan, 2009
First recipe I have been disappointed with. Found it very bland and tasteless.
21st Nov, 2008
Delicious! As pointed out earlier, it definitely needs more curry powder and garlic.
18th Nov, 2008
This dish isn't awful, but it's not particularly strong flavoured. The aubergine creates a nice texture: meaty, but not too meaty.


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