Easy Aubergine Masala

An easy aubergine masala is a recipe that should be in every plant lover's arsenal. My version is creamy, rich and packed with flavour. It has just a bit of a kick and pairs perfectly with both basmati and cauliflower rice.

Aubergines (or eggplants, for those of you in the U.S. and Australia) are one of my favourite veggies, not just because I love their taste and texture but also because they're super versatile.

I use them to make anything from a delicious Moroccan tagine to an incredible chilli.

They are just perfect for curries, too, because they do an excellent job of soaking up the spices' flavors.

This vegan aubergine masala only uses a handful of ingredients, and you can have it on the table in just 30 minutes.

You don't have to blend anything to get a creamy, indulgent sauce; everything is done in one pot, and the outcome is incredibly delicious.

Ingredients and substitutions

Olive oil — Frying the aubergines in olive oil infuses them with a beautiful flavour. If you don't cook with oil, you can roast the aubergine cubes in the oven instead.

Aubergines (eggplants) — Pick some plump aubergines for this curry. To check the aubergines, press their skin and make sure it springs right back. If it remains indented or the aubergine looks wrinkled, they're not quite fresh.

Onion — You can use yellow or red onion in this curry.

Bell pepper — I like to make this curry with red bell pepper, but you can use any colour you may have on hand.

Garlic and ginger — Fresh garlic and ginger are always the best ingredients to use in curries. You can substitute them with

Spices — I use a mix of garam masala, mild curry powder, turmeric and ground cardamom to make this curry.

Chopped tomatoes — Use the best quality chopped tomatoes you can as it really makes a difference. You can also use fresh tomatoes in the sauce, but make sure they're extra juicy.

Coconut milk — Full-fat coconut milk is best for this type of sauce as it makes it extra creamy.

How to make aubergine masala?

• Heat the olive oil in a large pan and fry the aubergine cubes for 8-10 minutes over medium heat until they soften and become golden. Remove them from the pan with a slotted spoon and set them aside.
• In the same pan, add the onion and pepper and fry for 3-4 minutes until softened.
• Next, stir in the garlic and ginger and continue to cook for another minute until fragrant.

• Stir in all the spices, cook for a further minute, then add the chopped tomatoes, water and coconut milk and bring to a simmer.
• Simmer on low-medium heat for 5 minutes, and then add the fried aubergine back to the pan.
• Stir well to combine, garnish with fresh coriander and serve over your favourite rice or with naan bread.

Recipe notes and tips

• Cut the aubergines into bits and lay them in a big mixing bowl to prevent them from becoming bitter. Stir in 1-2 tablespoons of salt and set aside for 15-20 minutes while you finish the rest of the ingredients. This will soften them and take away whatever bitterness they may have.
• This aubergine masala is great for meal prep. Make a big batch and keep it refrigerated for up to 5 days. Serve it over rice or with naan bread after reheating it on the stove or in the microwave.
• You can add a tablespoon of tomato paste with the spices if you want the sauce to have a more pronounced tomato taste.
• If you'd like this aubergine curry to be extra spicy, add ½ teaspoon red chilli flakes or double the amount of fresh chilli. Alternatively, you can use a hot curry powder instead of a mild one.

If you liked this easy aubergine masala, you might also like some of my other easy vegan curries:

• Pumpkin Tofu Curry
• Butternut Squash Chickpea Curry
• Easy Vegan Black Bean Curry
• Jackfruit Rendang Curry
• Easy Lentil and Chickpea Curry

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