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Aubergine, marrow & sweet potato curry recipe

Perfect for any occasion, this dreamy curry is packed with flavour.

Using a coconut-based sauce from RecipeTin Eats, you can adapt this dish with your favourite veg and protein to create your ideal meal.

Super quick and easy, you won’t have to spend ages cooking either, so you can easily entertain without having to hide away in the kitchen.


Prep time: 15 minutes

Cook time: 20 minutes

Serves: 5 people


2 tbsp oil

4 cloves of garlic, minced

2 tsp fresh ginger, grated

1/2 onion, finely chopped

1 tbsp garam masala

2 tbsp curry powder

2 tsp cumin

1 tsp ground coriander 

1 tsp paprika

1/2 tsp turmeric

400g coconut milk

125ml passata

250ml chicken broth

200g aubergine, diced

300g marrow, chopped

200g sweet potato, diced

200g lentils

Salt & pepper, to taste


  1. Heat the oil in a large pot. 

  2. Add the onion, garlic and ginger, and sauté for a couple of minutes until the onion begins to brown.

  3. Add the garam masala, curry powder, cumin, ground coriander, paprika and turmeric. Stir well and cook for one minute.

  4. Add the coconut milk, passata and broth. Stir everything well.

  5. Add the aubergine, marrow, sweet potato and lentils, then bring to a simmer.

  6. Simmer for 10 minutes until the sauce has thickened and the veg is tender.

  7. Add seasoning, stir well, then serve hot with rice and naan bread.

Storage tips

Once fully cool, put this curry in an airtight container and keep in the fridge for up to 3 days, or freeze for up to 2 months.


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