Vegan aubergine curry with coconut milk

Vegan aubergine curry with coconut milk: a creamy, well-spiced recipe with aubergine, garlic, onion and coriander – easy and full of flavour.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 250 kcal per serving
• Protein: 4 g
• Fat: 22 g
• Carbs: 12 g

Ingredients

• 2 aubergines
• 200 ml coconut milk
• 1 onion
• 2 cloves of garlic
• 1 tbsp coconut oil
• 2 tsp curry powder
• 1 handful of coriander
• 1 pinch of salt

Method

You’ll need: saucepan · chopping board · knife · wooden spoon · ladle

1. Wash the aubergines and cut them into large chunks. Peel the onion and garlic and finely chop both.
2. Heat the coconut oil in a saucepan and fry the aubergines on all sides until lightly browned and starting to soften.
3. Add the onion and garlic and soften everything briefly. Sprinkle over the curry powder and stir it in until fragrant.
4. Pour in the coconut milk and simmer the curry over a low heat until the aubergines are completely soft and the sauce has thickened a little.
5. Season the curry to taste with salt and briefly stir in the chopped coriander, or scatter it over at the end.

Good to know

A curry like this is all about patience and heat. It turns soft, creamy and full of flavour without feeling heavy.

Swaps

Aubergine → courgette (milder) | Coconut milk → cashew butter mixed with water (provides unsaturated fatty acids and a little protein; contains tree nuts) | Coconut oil → olive oil (with monounsaturated fatty acids) | Coriander → parsley (milder flavour, just as fresh)

Allergens

The recipe is naturally vegan and gluten-free. Coconut isn't listed as one of the main allergens in the EU, but some people don't tolerate it. Season mildly for children; in pregnancy the dish is fine with normal kitchen hygiene.

Dairy-free recipes