Sri Lankan Aubergine Curry
Mamma Spice - Asian

Sri Lankan Aubergine Curry

As a lifelong vegetarian, Mamma Spice has got the heat in this aubergine curry down to a fine art, but you can add more or less chilli, depending on how hot you want to go! 

Serves: 2 

Difficulty level: Easy 

Preparation time: 10 minutes

Cooking time: 15 minutes 


  • 1 large aubergine
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 2 large onions, sliced
  • 2 green (or red) chillies, finely chopped (if you don't have fresh chillies, a little red chilli powder is absolutely fine as a substitute) 
  • 1 garlic clove, finely chopped
  • 2 tsp ginger, finely grated
  • 10-15 curry leaves (optional but really tasty if you have them!)
  • 1/4 tsp turmeric powder
  • 400ml coconut milk
  • 1 tsp Sri Lankan Curry powder
  • Fresh coriander sprigs, to serve


  1. Cut the aubergine into large chunks and wash in cold water
  2. Get a non stick pan on your hob over a medium heat. Add the olive oil and then gently drop in your curry leaves. Let them sizzle (about 10 seconds), being very careful not to burn. Cooking them this way will allow them will release their beautiful flavour and infuse the oil
  3. Next, add in your sliced onions, and cook for around 5 minutes 
  4. Then, add in the aubergine pieces, green chillies, garlic, ginger, curry leaves, salt, and turmeric powder
  5. Fry over a medium heat for around 5 minutes, stirring regularly 
  6. Pour in the coconut milk and your Sri Lankan Curry Powder and heat through 
  7. Once everything is bubbling, turn down the heat to a simmer, cover, and let your sauce cook for a further 5 minutes until it's thickened and gorgeously combined 
  8. Serve with rice, chapati, roti or nan, a few coriander leaves and a quick squeeze of lemon

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