Roast aubergine & coconut curry

Roast aubergine & coconut curry

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(25 ratings)

Prep: 20 mins Cook: 45 mins


Serves 6

Black cardamom is gorgeous with aubergines. It has a distinctive smoky flavour, although it's subtle in this dish

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal418
  • fat36g
  • saturates30g
  • carbs15g
  • sugars13g
  • fibre6g
  • protein6g
  • salt0.1g
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  • 800g aubergines (about 3), sliced into rounds, then cut into quarters



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 4 tbsp coconut or olive oil



    A large hairy, brown nut that grows on the coconut tree, found throughout the world's…

  • 2 onions, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2cm piece of ginger, grated to a pulp



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 garlic cloves, grated to a pulp
  • 2 red chillies, halved, deseeded and chopped
  • 1 tsp ground turmeric
  • 2 tsp ground coriander
  • 4 black cardamom pods, crushed a little (but not so much that the pods open)
  • 6 large plum tomatoes, roughly chopped
  • 3 x 160ml cans of coconut cream
  • juice ½ lime



    The same shape, but smaller than…

  • small bunch coriander, leaves only
  • rice or naan breads, to serve



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…


  1. Heat oven to 190C/170C fan/ gas 5. Spread out the aubergine in a roasting tin (you may need to use two) and drizzle with 3 tbsp of the oil. Turn the pieces over with your hands and season. Roast for 15-20 mins, tossing them halfway through cooking, or until they are dark golden and soft.

  2. Heat the rest of the oil in a flameproof casserole dish and cook the onions over a medium heat until they are soft and pale gold. Add the ginger, garlic and chilli, and cook for another 3 mins, then add the turmeric, coriander and cardamom pods (leave the pods whole). Stir for 1 min, then add the tomatoes and seasoning. Cook over a medium-low heat until the tomatoes begin to soften, stirring, then add the coconut cream, 75ml water and the aubergine.

  3. Bring to just under the boil – if it boils, the coconut cream will split – then turn down to a gentle simmer. Simmer for 30 mins, stirring every so often. Add the lime juice to taste, and check for seasoning. Add a pinch of sugar if it needs it. Stir in the coriander and serve with rice or naan breads. (Inform guests that there are some whole spices in the dish.)

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Comments, questions and tips

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Amanda Andre's picture
Amanda Andre
2nd Mar, 2020
Word of warning - Black Cardamoms are incredibly difficult to get!! A web search will tell you a number of supermarkets stock them but it seems that this is only true of certain stores and certainly not true in the 7 different stores, of varying brands, that I tried in Wiltshire. I ended up doing the recipe without them. It was good but I do feel that the black cardamom would have added a little something - particularly since "Black cardamom is gorgeous with aubergines. It has a distinctive smoky flavour" .... allegedly. No, I have not yet recovered from my disappointment at not quite being able to cook the meal I had planned for a vegan friend.
4th Jul, 2020
You can get it quite easily from Amazon.
29th Jun, 2020
I got mine from an independent Asian food store
4th Mar, 2020
I'm sure they appreciated the effort of making vegan food though :)
Lucia Florea's picture
Lucia Florea
24th Oct, 2019
Delicious receipt with aubergine!
27th Mar, 2019
Have made this a few times now and love it! Great meal option when hosting vegetarians. Love the freshness due to the lime. Yum!
Lena Kiourt's picture
Lena Kiourt
11th Oct, 2018
Very nice recipe! Thank you.
15th Jun, 2018
I enjoyed this but had to tweak it a little at the end of the cooking time to get the right balance of flavours. I didn't have any coconut milk so substituted grated coconut cream which may have been the issue. A really nice change from a 'standard' curry and the aubergine made it really creamy.
3rd Dec, 2017
Delicious dish for vegan or vegetarian dinner guests.
smrcarew's picture
30th May, 2017
This recipe is absolutely DELICIOUS! Highly recommend.


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smrcarew's picture
30th May, 2017
Put an extra half/whole onion in!
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