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Roasted aubergine & tomato curry

Roasted aubergine & tomato curry

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(68 ratings)

Prep: 15 mins Cook: 45 mins

Easy

Serves 4

Slightly sweet with added richness from the coconut milk, this simple vegan curry is a winner. It's also freezable if you need a quick midweek fix

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal331
  • fat26g
  • saturates16g
  • carbs15g
  • sugars12g
  • fibre7g
  • protein5g
  • salt0g
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Ingredients

  • 600g baby aubergines, sliced into rounds
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, finely sliced
    Onion

    Onion

    un-yun

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

  • 2 garlic cloves, crushed
  • 1 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 1 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 tsp ground coriander
  • 400ml can chopped tomatoes
  • 400ml can coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • pinch of sugar (optional)
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • ½ small pack coriander, roughly chopped
  • rice or chapatis, to serve
    Rice

    Rice

    r-eye-s

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

Method

  1. Heat oven to 200C/180C fan/gas 6. Toss the aubergines in a roasting tin with 2 tbsp olive oil, season well and spread out. Roast for 20 mins or until dark golden and soft.

  2. Heat the remaining oil in an ovenproof pan or flameproof casserole dish and cook the onions over a medium heat for 5-6 mins until softening. Stir in the garlic and spices, for a few mins until the spices release their aromas.

  3. Tip in the tomatoes, coconut milk and roasted aubergines, and bring to a gentle simmer. Simmer for 20-25 mins, removing the lid for the final 5 mins to thicken the sauce. Add a little seasoning if you like, and a pinch of sugar if it needs it. Stir through most of the coriander. Serve over rice or with chapatis, scattering with the remaining coriander.

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Comments, questions and tips

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trojanfoe
25th Feb, 2019
2.05
Very bland. Two other recipes I tried in this list were much much better.
barrettl
26th Jan, 2019
I have made this and it is delicious, remember to adapt to suit your own taste. I doubled the spices and added dried and fresh chilli. It tastes even better the next day.
Nicole Kirkland's picture
Nicole Kirkland
21st Jan, 2019
2.05
Very bland. I made this tonight and was very disappointed--it completely lacked taste! I tried doubling the spices (which I now see someone suggested doing below) but even that didn't help. It needed a bit of kick by way of chilli, but I just found that the flavour lacked depth. I won't be making it again unfortunately which is a shame, because I love aubergine and it was reasonably simple and quick to make.
Steph_rose
15th Jan, 2019
5.05
Added chickpeas and spinach to bulk it out, could easily add more of the spices. Next time might try with some paneer as well.
ellieshaaw
12th Jan, 2019
2.05
Totally lacked flavour ☹️ Perhaps spices should be doubled
atrixa
9th Dec, 2018
4.05
I made this with an extra tin of tomatoes, and added half a teaspoon of chopped chilli, half a teaspoon of ground fenugreek and a tin of chickpeas. I skipped the fresh coriander and the sugar and it came out beautifully. I used two large aubergines instead of the small ones.
HerrHolz Paul's picture
HerrHolz Paul
7th Nov, 2018
I`m going to try this recipe. I was just wondering why it says use an ovenproof pan to cook the onions and others when it does not mention putting it back in the oven. It looks like you just need to roast the aubergines in the oven, that`s all. There are probably many ways of doing this dish which may include putting it all back in the oven to finish it off.
Pixietigerlily
24th Oct, 2018
5.05
I added 1 tsp of chilli and half a can of chickpeas, a real winner, now one of my favourites!
BethanyGallagher
17th Oct, 2018
5.05
So tasty, would 100% make again for an easy dinner!
alex16103
20th Sep, 2018
5.05
Great recipe, easy to make. I'd say it definitely doesn't need the sugar, if anything it's a fraction too sweet even without. I always used this as a side to another spicier curry but would be fine without. Very versatile.

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sstreather
12th Nov, 2018
5.05
Absolutely delicious, simple and very cheap to make. Add a chopped red chilli to really bring out the flavour.
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