Aubergine Curry Recipe with Base Gravy: A Fragrant and Flavourful Vegetarian Curry

If you love a good aubergine curry recipe, this one is for you. I make it regularly using my homemade base gravy, and it comes together in under 40 minutes. The aubergine soaks up all the spices beautifully — cumin, coriander, turmeric, garam masala — and the base gravy does most of the heavy lifting. Serve it with rice or naan, and it's a proper weeknight dinner for one.

What Makes This Aubergine Curry Recipe Work

The secret to a great aubergine curry recipe is twofold: good base gravy and patience with the aubergine. Give it time to soften and absorb the sauce, and it transforms from a spongy vegetable into something rich and deeply savoury.

Aubergine Curry Recipe: Ingredients and Method

This Vegetarian Curry Recipe Serves 1

Ingredients:

1 large aubergine, cubed

200-250 ml base gravy

If you don't have base gravy, try using Dishoom onion and tomato masala as an alternative — it works brilliantly here.

1 tablespoon oil (vegetable or sunflower)

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon turmeric powder

½ teaspoon garam masala

1 teaspoon chili powder (adjust to your heat preference)

1 teaspoon salt (or to taste)

1 tablespoon tomato purée

Fresh coriander (for garnish)

Instructions:

Prepare the curry:

Heat the oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown.

Add the garlic, ginger, and spices (cumin, coriander, turmeric, garam masala, chili powder). Cook for a couple of minutes to release the aromas.

Stir in the tomato purée and cook for another minute.

Cook the aubergine:

Add the cubed aubergine, stirring to coat with the spice mixture. Cook for 5-7 minutes, allowing the aubergine to soften slightly.

Add the base gravy:

Pour in the base gravy and a little water if needed to reach your desired consistency. Bring to a simmer.

Cover and cook for 20-25 minutes, stirring occasionally, until the aubergine is tender and has absorbed the flavours.

Finish and serve:

Adjust the seasoning with salt, and garnish with fresh coriander.

Serve with rice or naan.

This approach leaves plenty of room for adjustment and creativity, depending on your preferences and cooking style! 

Ways to Adapt This Vegetarian Curry Recipe

Additional Vegetables to Add:

Spinach: Adds a lovely green colour and extra nutrients.

Peas: Sweet and vibrant, they balance the richness of the curry.

Bell peppers: Offer a slight sweetness and crunchy texture.

Sweet potatoes: For added heartiness and a subtle sweetness.

Cauliflower: A great addition that soaks up the curry sauce beautifully.

This recipe is part of my Curry Recipes hub — a complete collection of curries, spice blends, chutneys, and curry-adjacent dishes from Casa Adora and beyond.

Wonky photos, proper food, genuine adventures — The Flexible Chef