Roasted aubergine & tomato curry

Roasted aubergine & tomato curry

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(33 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
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  • 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.

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Comments, questions and tips

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17th Oct, 2018
So tasty, would 100% make again for an easy dinner!
20th Sep, 2018
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.
15th Sep, 2018
Excellent but I would recommend using double the spices
Audrey Marti's picture
Audrey Marti
8th Sep, 2018
Was a great recipe, but had to double the spices! Tasted too tomatoey otherwise. Also added some chilli flakes for some extra spice!
8th Aug, 2018
This was not a curry at all. Ended up adding a tablespoon of curry paste but still not so spicy. It would be better with pasta.
1st Aug, 2018
A delicious and easy mid-week meal. I added strips of green pepper, frozen peas and frozen spinach to give a few green veg with it. Served with brown rice and natural yoghurt; a cheap and nutritious meal.
1st Aug, 2018
This is lovely, I make it a lot. I use normal aubergines, quartered and sliced as baby ones they are a lot more expensive. I've also added a tin of chickpeas sometimes to add a different texture. Very tasty, low cost meal that freezes well too.
Nderang'ndo Mandeki's picture
15th Jul, 2018
Wow! My first time trying aubergine recipe and I am in love with this. I can't wait to cook this again!
4th Jul, 2018
Delicious curry. I made it exactly to the recipe and it was a great success. With one vegetarian in the family I cook at least three meat-free meals a week we can all eat together and this will be added to the repertoire. Really recommend it - lovely flavours and melting tender aubergine. I served it with just plain basmati rice on the side.
21st Mar, 2018
This was super yummy. Less spicy than I thought it would be but lovely and creamy curry.


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