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 or a baby aubergine recipe then I'm sure you'll love this
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 baby aubergines then they are amazing. You need to cook them slowly so they cook through and soften. Any extra spicy peanut tamarinad paste that you can't fit inside the aubergines can be mixed with water and cooked with them as a curry sauce. It is so tasty.
The inspiration for this vegan stuffed aubergine curry
This curry is based on a South Indian curry recipe, known as gutti vankaya 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. I love peanuts in curries and tamarind is also one of those ingredients that always make a curry special.
For me, it was a totally unique curry. The stuffed aubergines in the curry make it quite different but are also really tasty. As they cook they soften and soak up all the flavours in the sauce. There isn't a lot of sauce but what there is is beautifully nutty, delicately spiced and deliciously creamy.
What ingredients are in this stuffed aubergine curry?
To make this creamy stuffed baby aubergine curry you'll need:
- Aubergines - I make it with baby aubergines but it could be adapted to make with larger aubergines. Just dice them and cook them with the paste instead.
- Tamarind - I use a tamarine paste from the supermarket. It used to be hard to get hold of but is much easier these days.
- Peanuts - Make sure you use raw peanuts.
- Tahini - If you don't have tahini you can use sesame seeds.
- Spices - cumin, coriander, cloves, cinnamon
- Chilli flakes - If you don't have chilli flakes you can use a fresh chilli pepper instead. It's up to you whether you remove the seeds.
- Seasoning - Just a pinch of salt
- Garnish - fresh coriander, extra peanuts or sliced chilli peppers
How do you make stuffed aubergine curry?
This stuffed aubergine curry is actually much easier to make than it looks. Just put all the ingredients except the aubergine in a food processor. Blitz to form a paste.
Then cut a slit down the middle of each aubergine lengthwise, not quite going through to the other sice. Cut a small slit going the other way.
Take spoonfuls of the peanut mixture and push into the slit in the aubergines.
Heat some oil in a large saucepan or frying pan. Put the aubergines in and cook over a low to medium heat.
Any peanut stuffing that didn't fit in the aubergines can be mixed with water and poured over the top to make a sauce. Cook gently for about half an hour until the aubergines are soft. Serve with rice. Drizzle extra sauce over the top.
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 stuffed aubergine 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.
Can you freeze these stuffed aubergines?
Yes you can. Just put them in an airtight container and freeze for up to 3 months. Defrost in the fridge overnight before reheating thoroughly.
What to serve with this stuffed aubergine curry
I love to serve this curry with plain rice but it would also be good with Indian breads such as naan or rotis.
I also find this vegan curry can look a little messy sometimes so I love to brighten it up with some colourful garnishes to make it look appetising.
A scattering of fresh coriander (cilantro), some diced spring onions or thinly sliced red chilli peppers all make it look more tempting!
Are you looking for more spicy recipes?
Why not check out my collection of easy homemade curry recipes from scratch?
Or how about one of these vegan curry recipes:
Stuffed Aubergine Curry
- 8 baby aubergines
- 1 teaspoon tamarind puree
- Pinch salt
- 50 g peanuts
- 1 tablespoon tahini or 30g sesame seeds
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon ground cloves or two cloves
- ½ teaspoon ground cinnamon
- 1 teaspoon 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.
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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.