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Aubergine curry recipe

Fancy a curry? Try this vegetable one from BBC Food - it’s delicious!

Don’t be put off by the long list of ingredients, it’s actually incredibly simple to make - just prep your veg, let the oven and hob do their thing, then voilà!

Why not give it a go?

Nutritional content

Servings: 4 people

Cook time: 30 minutes

Calories 223 kcal

Total fat 15g

Carbs 16g

Sugars 7.9g

Protein 3.9g

Fibre 6g


2 aubergines, chopped

3 potatoes, washed & chopped

4 tbsp olive oil

600g tomatoes, halved

Salt & pepper

8 cloves of garlic, peeled

5cm piece of ginger, peeled and chopped

2 chillies, chopped

1 tsp cumin seeds

1 tsp chilli powder

1 tsp ground coriander

1 tsp ground cumin

1/2 tsp ground turmeric


  1. Preheat the oven to 200℃.

  2. Put the aubergines and potatoes in a roasting tin with 2 tablespoons of oil and a pinch of salt. Mix everything thoroughly.

  3. In a separate roasting tin, add the tomatoes with 1 tablespoon of oil and a pinch of salt. Mix everything thoroughly.

  4. Roast both tins for around 45 minutes. Turn the veg halfway through cooking, and take the tins out once everything is slightly charred.

  5. Once they have cooled slightly, blend the tomatoes with the garlic, ginger and chilli until it becomes a smooth paste.

  6. Heat 1 tablespoon of oil in a wok and add the cumin seeds. When they start to move around, add your tomato paste.

  7. Stir in the chilli powder, ground coriander, ground cumin, turmeric and some salt.

  8. Bring to a simmer and cook for 15 minutes, until it has started to thicken.

  9. Add the aubergines, potatoes and 100ml of water, stir well, and cook until the veg has softened.

  10. Serve hot with rice and fresh coriander.


To store: Once this curry has cooled down, put it in an airtight container and keep it in the fridge for up to 3 days.


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