Roasted aubergine & tomato curry

Roasted aubergine & tomato curry

  • 1
  • 2
  • 3
  • 4
  • 5
(100 ratings)

Prep: 15 mins Cook: 45 mins


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
Save to My Good Food
Please sign in or register to save recipes.


  • 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



    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 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)



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


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
26th Jun, 2019
Very bland. I added fresh ginger , cayenne pepper and 2 tbsp of curry powder just to make it taste like a curry.
Faith Bush's picture
Faith Bush
3rd Jun, 2019
Needs salt ,I used spinach too and roasted vibe tomatoes with the aubergine. Easy to cook . Everyone loved it.
10th May, 2019
Tasteless and cloying. Followed the recipe exactly but I suspect doubling the spices wouldn’t have made a difference. The coconut milk did give a creamy texture but the taste was all wrong. I should have just made a Thai curry or saved the coconut milk and done Madhur Jaffrey’s ‘Aubergines cooked in the Lake Palace pickling style’ instead. I will not be cooking this again.
25th Feb, 2019
Very bland. Two other recipes I tried in this list were much much better.
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
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.
15th Jan, 2019
Added chickpeas and spinach to bulk it out, could easily add more of the spices. Next time might try with some paneer as well.
12th Jan, 2019
Totally lacked flavour ☹️ Perhaps spices should be doubled
9th Dec, 2018
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Alison Everest's picture
Alison Everest
25th Jun, 2019
Very nice but as a tip taste as you cook as the amount of spices are a personal preference. I added a LOT more spice than in the recipe and tasted amazing!
12th Nov, 2018
Absolutely delicious, simple and very cheap to make. Add a chopped red chilli to really bring out the flavour.
Want to receive regular food and recipe web notifications from us?