If you love nutty flavours and creamy vegan curries then this stuffed aubergine curry will definitely make you happy! With a spiced peanut and tamarind filling you won't be able to stop eating these baby aubergines!
I love creamy nutty curries. There is something so addictive about peanuts, tahini, tamarind and spices when you combine them together that I actually wanted to eat the filling raw. I had to use a lot of effort to stop myself in order to even get this stuffed aubergine curry on the table! If you're looking for a delicious vegan curry then I'm sure you'll love this
The Inspiration for this vegan stuffed aubergine curry
I first made this curry after taking part in an online challenge to make a recipe from another blog. That recipe has now disappeared but as soon as I saw this I knew I wanted to make it. For me, it was a totally unique curry. I had never made a curry recipe quite like it before.
What ingredients are in this stuffed aubergine curry?
This curry uses baby aubergines which you stuff with a nutty spice paste. The main ingredients in the paste are peanuts, tahini, tamarind pulp and spices.
What is this stuffed aubergine curry like?
The raw peanuts add a delicious nutty flavour to the curry paste. It's nutty, spicy and filling. You could describe it as a bit like a spicy peanut butter. As I said, I could happily eat it raw.
However, if you can bring yourself to hold on to it long enough to stuff the aubergines then they are amazing. You need to cook them slowly so they cook through and soften. Any extra paste you can't fit inside the aubergines can be watered down and cooked with them as a sauce. It is so tasty.
How can you make this Aubergine Curry look good?
Ok, the one problem with this recipe right now is that it doesn't look great. I promise it tastes far better than it looks though. I hope to rephotograph it soon so it looks just as appetising as it really is.
In the meantime, a scattering of fresh coriander (cilantro), some diced spring onions or thinly sliced red chilli peppers can make it look a bit better!
Can you adapt this stuffed aubergine curry?
Oh yes! You can even transform this from a stuffed aubergine curry into a plain and simple aubergine curry. If you think it sounds a little fiddly to stuff all the aubergines or if you can't find baby aubergines then don't let that stop you. Just cook the diced aubergine in a saucepan with the paste.
If you don't have peanuts but you have peanut butter then use that instead of the peanuts. Ideally use a peanut butter that is unsweetened and 100% peanuts.
As always, feel free to play around with the spicing. Add more chilli flakes or peppers for a hotter curry or reduce them to make it milder.
Can you prepare this curry in advance?
This curry is a great curry to prepare in advance. Make the spice paste and stuff the aubergines with it. Then store them in the fridge until you are ready to cook them.
What can you do with the leftover aubergine curry?
The leftovers can be stored for up to three days in the fridge. I usually then reheat in the microwave until piping hot.
Stuffed Aubergine Curry Recipe
Stuffed Aubergine Curry
- 8 baby aubergines
- 1 tsp tamarind pulp
- Pinch salt
- 50 g peanuts
- 1 tbsp tahini or 30g sesame seeds
- ¼ tsp ground cumin
- ½ tsp ground coriander
- 2 cloves
- ½ tsp ground cinnamon
- 1 tsp chilli flakes or 3 dried red chilli peppers, crumbled up
- Wash and dry the aubergines. Make a slit lengthways down the aubergines and another short slit widthways.
- Put all the other ingredients in a blender with a little water and grind to a paste. Taste and adjust anything if necessary.
- Stuff as much of the paste into the aubergines as possible.Heat a little oil in a saucepan and add the aubergines.
- Cook over a low to medium flame until the aubergines are beginning to soften.
- Mix a little water into the remaining paste until it is a thick liquid. Pour over the aubergines and continue to cook until they are soft and the sauce is bubbling.
- Serve with rice.
Are you looking for more spicy recipes?
Why not check out my collection of easy homemade curry recipes from scratch?
Or how about this butternut squash and chickpea curry?
And if you just like aubergines then why not have a look at my couscous stuffed aubergines with tahini sauce?
KEEP IN TOUCH
Do let me know if you make this stuffed aubergine curry or any of my other recipes. I love to get feedback from readers.
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