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Home Geroosterde aubergine-curry met kokosmelk en basmatirijst

Vegetarian Curry Comfort food Weeknight dinner Gluten-free Coconut Eggplant

Eggplant is one of those vegetables that really comes alive in the oven. Roasting it first gives you that soft, almost creamy texture that makes this dish so special. Combine that with a spiced coconut sauce and you have a vegetarian main course you'll truly enjoy.

This recipe is perfect for a weeknight but tasty enough to impress friends as well. Gather around the table, add a steaming bowl of rice and dig in.

Recipe

Roasted eggplant curry with coconut milk and basmati rice

A rich eggplant curry with coconut milk and aromatic spices, served over fluffy basmati rice. Easy to make, full of flavour and guaranteed to be a hit at the table.

Course	Main course
Kitchen	Indian
Servings	4 people

Preparation time

Preparation time	15 min
Time in oven	25 min
Total	50 min

Equipment

Baking sheet
Large pan
Grater
Saucepan for rice
Cutting board
Sharp knife
Wooden spoon

Ingredients

2 large eggplants
3 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
2 cm fresh ginger, grated
2 tsp curry powder
1 tsp garam masala
1/2 tsp turmeric
1/2 tsp chili flakes (to taste)
400 ml coconut milk (full-fat)
300 ml passata (strained tomatoes)
Juice of 1/2 lime
Salt and pepper to taste
300 g basmati rice
Handful fresh coriander
50 g roasted cashews (optional)

How to make roasted eggplant curry with coconut milk and basmati rice?

Preheat the oven to 220°C (200°C fan).
Cut the eggplants into roughly 2 cm cubes. Spread them over a baking sheet, drizzle generously with olive oil and season with salt and pepper. Roast for 25 minutes in the oven until golden brown and tender.
Meanwhile, cook the basmati rice according to the package instructions. Rinse the rice briefly with warm water afterwards for separate, fluffy grains.
Heat a splash of oil in a large pan over medium heat. Gently sauté the onion and garlic for 3 minutes until translucent.
Add the grated ginger, curry powder, garam masala, turmeric and a pinch of chili flakes. Cook for 1 minute so the spices release their aroma.
Add the passata and coconut milk and stir well. Let the sauce simmer gently for 10 minutes over low heat.
Stir the roasted eggplant cubes into the sauce and warm through for another 5 minutes. Taste and season with salt and a splash of lime juice.
Serve the curry over the basmati rice and garnish with fresh coriander and, if you like, some roasted cashews for a crunchy bite.

Cooking mode Prevents your screen from going to sleep

The key to a good curry is patience when toasting the spices. Give them that minute in the hot pan and you'll immediately notice how it fills your kitchen. That's when the flavour truly develops. No rush—just taste as you go and adjust if needed.

Making this for more people or want to meal-prep? The curry tastes even better the next day once the flavours have melded. Store it in an airtight container in the fridge and gently reheat in a pan. Serve with fresh naan or extra rice for a complete, effortless dinner.

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