Aubergine & Tomato Satay Curry with Crispy Onions Recipe
Introduction
This aubergine and tomato satay curry offers a rich, creamy texture balanced by warm spices and a hint of sweetness. Topped with crispy onions and fresh coriander, it’s a comforting dish perfect for a satisfying weeknight meal.

Ingredients
- 2 tbsp olive oil
- 2 medium aubergines, diced
- 1 onion, diced
- 1 tsp garlic purée
- 1 tsp ginger purée
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 400g can cherry tomatoes
- 1 tbsp soy sauce
- 1 tbsp honey or agave
- 400g can coconut milk
- 2 tbsp smooth peanut butter
- Large handful of coriander, chopped
- 1 lime, juiced
- Steamed basmati rice, to serve
- 4 tbsp crispy onions
Instructions
- Step 1: Heat most of the olive oil in a deep-sided frying pan or shallow flameproof casserole over medium-high heat. Add the diced aubergines and cook for 8-9 minutes until they are well coloured and softened.
- Step 2: Reduce the heat to medium and add the remaining oil. Add the diced onion and cook for 6-8 minutes until soft and translucent.
- Step 3: Stir in the garlic purée, ginger purée, curry powder, and ground turmeric. Cook for another minute to release the aromas.
- Step 4: Add the canned cherry tomatoes, soy sauce, honey or agave, coconut milk, and peanut butter. Stir well to combine.
- Step 5: Allow the curry to simmer gently for 15-20 minutes, stirring occasionally, until the sauce thickens and reduces slightly.
- Step 6: Season to taste, then stir through the chopped coriander and lime juice.
- Step 7: Serve the curry over steamed basmati rice and sprinkle crispy onions on top for a delightful crunch.
Tips & Variations
- For extra heat, add a chopped chili or a pinch of chili flakes when cooking the onions.
- If you prefer a nuttier flavor, toast the peanut butter lightly before adding.
- Swap the aubergine for diced sweet potato or butternut squash for a different twist.
- Use fresh garlic and ginger instead of purées if available for a fresher taste.
Storage
This curry keeps well in the fridge for up to 3 days. You can also freeze it once cooled by transferring to freezerproof bags and freezing flat for up to three months. To reheat, defrost in the fridge overnight and warm thoroughly until piping hot.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this curry vegan?
Yes, simply use agave instead of honey to keep the curry fully vegan-friendly.
How can I make the aubergine less oily?
Cooking the aubergine over medium-high heat without crowding the pan helps it absorb less oil, and using just 2 tablespoons of olive oil in total keeps it balanced.
PrintAubergine & Tomato Satay Curry with Crispy Onions Recipe
This Aubergine & Tomato Satay Curry is a rich and creamy dish featuring tender aubergines cooked with aromatic spices, coconut milk, and peanut butter for a delightful satay flavor. Topped with fresh coriander, lime juice, and crispy onions, it’s a comforting, flavorful curry perfect served over steamed basmati rice. It’s easy to prepare on the stovetop and freezes well for convenient future meals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 2 medium aubergines, diced
- 1 onion, diced
- 1 tsp garlic purée
- 1 tsp ginger purée
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 400g can cherry tomatoes
- 1 tbsp soy sauce
- 1 tbsp honey or agave
- 400g can coconut milk
- 2 tbsp smooth peanut butter
- Large handful coriander, chopped
- 1 lime, juiced
- Steamed basmati rice, to serve
- 4 tbsp crispy onions, to garnish
Instructions
- Cook the aubergines: Heat most of the olive oil in a deep-sided frying pan or shallow flameproof casserole dish over medium-high heat. Once hot, add the diced aubergines and cook for 8-9 minutes until they are well colored and beginning to soften.
- Sauté onions: Reduce the heat to medium and add the remaining olive oil. Stir in the diced onion and cook for 6-8 minutes until the onion is soft and translucent.
- Add spices and aromatics: Stir in the garlic purée, ginger purée, curry powder, and ground turmeric. Cook for an additional minute to release the spices’ flavors.
- Add liquids and simmer: Pour in the canned cherry tomatoes, soy sauce, honey or agave, coconut milk, and smooth peanut butter. Stir everything together and cook for 15-20 minutes until the sauce has thickened and reduced slightly.
- Season and finish: Season the curry to taste with salt or additional soy sauce as needed. Stir through the chopped coriander and add the lime juice.
- Serve: Serve the satay curry hot over steamed basmati rice, topped with crispy onions for a satisfying crunch.
- Storage: Once cooled, the curry can be frozen for up to three months in freezerproof food bags. Defrost in the fridge overnight and reheat until piping hot before serving.
Notes
- You can substitute agave for honey to make this recipe vegan.
- If you prefer a nuttier flavor, roast the peanuts before making the peanut butter or use natural peanut butter.
- The crispy onions add a lovely texture contrast—if unavailable, you can substitute with toasted shallots.
- This curry freezes well, making it ideal for batch cooking and meal prep.
- Adjust the heat level by adding chili powder or fresh chili if desired.
Keywords: aubergine curry, satay curry, peanut curry, vegetarian curry, coconut milk curry, easy stovetop curry, crispy onions topping, basmati rice curry

