Recipes
Sri Lankan Eggplant Curry – The Dish That’s Better the Next Day
In a cuisine known for bold flavors, Sri Lankan eggplant curry stands out for its incredible depth and comforting texture. Whether you call it Wambatu Curry or Wambatu Moju, this richly spiced dish is a favorite across the island — and a must-have side on any Sri Lankan rice and curry plate.
🌱 Eggplant’s Humble Star Role
Eggplant (or aubergine) might seem like a humble vegetable, but in Sri Lanka, it’s elevated into something deeply flavorful, slightly smoky, and intensely satisfying. This curry celebrates the soft, meaty texture of eggplant with a spiced coconut milk sauce that absorbs every bit of flavor.
The eggplant is usually pan-fried until golden, then simmered in a sauce made with onions, garlic, tomatoes, mustard seeds, and curry leaves. Some versions are tangy and pickled (moju style), while others are creamy and mellow, like the one we’re sharing here.
A Dish With Layers of Influence
Wambatu curry is thought to have evolved through Tamil and Sinhalese culinary traditions, both of which value eggplant as a primary vegetable. In Tamil households, eggplant is often curried with tamarind and spices. In Sinhalese homes, it’s commonly fried and cooked down with coconut milk.
The dish likely gained its popularity due to eggplant’s availability, low cost, and versatility. In traditional village settings, the dish was slow-cooked in clay pots for maximum flavor, often served as part of a larger rice and curry spread.
Versatile, Vegan, and Full of Flavor
One of the best things about Sri Lankan eggplant curry is how well it pairs with other dishes. It adds richness and contrast to lighter elements like dhal or steamed rice. It’s also:
- Naturally vegan and gluten-free
- Rich in plant-based fats and fiber
- Perfect as a main or a side
- Delicious hot — but even better the next day
This is one of those dishes that truly benefits from resting. The flavors intensify overnight, making leftovers highly sought after in Sri Lankan homes.
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Sri Lankan eggplant curry (Wambatu Curry)
NUTRITION
Ingredients
- 400 g eggplant/aubergine
- 100 g tomato chopped
- 100 g onion finely sliced
- 2 cloves garlic minced
- 1/2 tsp turmeric
- 1/2 tsp chili powder to taste
- 1/2 tsp mustard seeds
- 1 sprig curry leaves
- 120 ml coconut milk thick
- 15 g coconut oil
- salt to taste
- 1 tsp vinagar
Instructions
- Heat coconut oil in a pan. Fry the eggplant slices until golden and soft. Remove and set aside.
- In the same pan, add mustard seeds and let them pop.
- Add curry leaves, onion, garlic, and tomato. Sauté until soft and fragrant.
- Stir in turmeric, chili powder, and salt.
- Add coconut milk and bring to a gentle simmer.
- Return the fried eggplant to the pan and cook for 5–8 minutes, until the flavors meld and the curry thickens.
- Add vinegar (if using) for a touch of acidity.
- Serve warm with rice, roti, or pittu.