Sri Lankan Coconut Aubergine Curry. Recipe and Food Photography by Shika Finnemore, The Bellephant.

Sri Lankan Coconut Aubergine Curry

This Coconut Aubergine Curry is probably one of the easiest curries you’ll ever make. Honestly, it requires so little effort to make something so yummy. There’s no excuse not to try it! You can mix things up by adding fresh fish, chickpeas or anything else you fancy too.

With Sri Lankan cuisine, it’s traditional to eat an array of curries for dinner and you’d hardly ever come across someone just serving you one. Almost every time I make this I also cook up curries like my Coconut Lentil Curry and Potato, Chickpea and Spinach Curry.

This Coconut Aubergine Curry is perfect as a main for up to four people. However, cooking up a few curries guarantees you’ll have enough to have a curry feast for a few days!

Sri Lankan Coconut Aubergine Curry

Total Time: 35 minutes

Serves: 2-4

Sri Lankan Coconut Aubergine Curry


  • 2 Aubergines, diced (1-2cm)
  • 1 large onion, chopped
  • 4-5 garlic cloves, minced
  • 2-3 green finger chillies, finely chopped
  • 1 tsp fennel seeds
  • 1 tsp turmeric
  • 1/2 tsp ground cumin
  • 10-15 curry leaves (optional)
  • 200ml boiling water
  • 150ml coconut cream
  • Salt to taste
  • 1tbsp lemon juice


  1. Place all the ingredients except for the lemon juice and coconut cream in to a saucepan.
  2. Add in 50ml of the coconut cream and bring to a boil.
  3. Cover with a lid, reduce and simmer for around 20 minutes until the aubergines have softened. Stir 1-2 times in between if necessary.
  4. Pour in the remaining coconut cream and cook for a few more minutes until heated through.
  5. Turn off the heat and stir in the lemon juice. Add more salt to taste if needed.

Tip: Double the recipe and freeze the extra. Then you can have some to hand whenever you’re craving something spicy. Also, add more or less chillies depending on how spicy you want it. I tend to go for three.


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