Roasted aubergine & tomato curry

Roasted aubergine & tomato curry

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(182 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


  • 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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10th May, 2020
Really bland. I had to add so many more ingredients to make it worth eating it was no longer this recipe in the slightest.
8th Jul, 2020
I add ginger grated, double up the spices and add salt. Bulk it up a bit with spinach and chickpeas too. All our family love it.
15th Apr, 2020
Lovely. Doubled the spices and used a tsp of chilli powder too. Didn't have coconut milk, used regular milk as that was all I had and used just 100ml. Used large aubergine, quartered and sliced. Added a tin of chick peas. Needed quite a lot of seasoning at the end to bring all the flavours together. Served with saag aloo from this website and plain rice.
4th Apr, 2020
A nice dish but definitely needs a lot more spice as can hardly taste any heat. I added spinach at the end of cooking which gave it a bit more substance but wish I’d read previous comments about the spices before making
Steve Drane's picture
Steve Drane
30th Mar, 2020
Nice and tasty, but needed a lot more spices as it was very mild, hardly a curry at all. Next time I will double the amount of gram masala and maybe add some chopped chillis and ginger.
20th Jan, 2020
My husband and I really like this! It’s a nice flavourful vegan option. Like everyone else I hacked it a little to get it just to my taste. I add a ton of fresh chilli during cooking onions, and fry the tomatoes off with the onions before adding the other ingredients. when I roast my aubergine, I also roast sliced okra at the same time (cooks it and gets ride of the slime some people dislike). You don’t need to simmer it for 25 mins, 10mins is plenty, and I skip the sugar because I don’t like sweet curries. My TSP of garam masala is actually a TBSP, and sometimes I add a handful of fresh spinach right at the end.
1st Jan, 2020
Made this as is according to recipe and absolutely gorgeous. Fragrant, rich and creamy. Dead easy to prepare (I'm a rubbish cook) and inexpensive. Those expecting a hot curry are going to be disappointed and of course they are free to add whatever else into the pan but it honestly doesn't need it :-)
29th Oct, 2019
Only giving this 4 stars instead of 5 because I made quite a few changes! I read lots of the comments and I added the following: halved cherry tomatoes added in after cooking the onions, just before the spices; increased the amount of listed spices and also added cayenne pepper and some chilli powder; then added chickpeas and spinach at the same time as the roasted aubergines. Definitely thought it needed the sugar (but I always think you need some sugar when using tinned tomatoes). Had with brown rice, mini poppadoms and mango chutney - delicious!
14th Oct, 2019
Read all the comments. Added a chilli and ginger with the garlic, doubled the spices and added chick peas later. Served with Nan and rice. Very enjoyable meal with my family.
R Wainwright's picture
R Wainwright
8th Oct, 2019
I have made this recipe about 10 times over the years and have some points of improvement. - Add other veggies (I like chickpeas- season and roast with the aubergine) - Season once coconut milk and tomatoes are added or it will be very bland - Change the spice mixture (word to the wise, avoid garlic powder, add freshly ground black pepper) - After you add spices to the onion and garlic, toast gently for a minute to release the aromatics - Let the sauce simmer for a long time- the longer you go the better it will be - Chop aubergine into chunks, not rounds. More surface area = more browning when roasted = more taste.


lucy turner's picture
lucy turner
30th Apr, 2020
Would courgettes work as a subsitute for the aubergine?
22nd Apr, 2020
Made this as per the recipe this evening and other half (usually a hater of vegan dishes) and I really enjoyed it! Really flavoursome, though don't expect a spicy curry, it's very mild. Will probably play around with spice levels and other veggies such as chickpeas and spinach as others have suggested but it's delicious as it is.
21st Sep, 2019
Can I make this the day before or in a slow cooker?
goodfoodteam's picture
22nd Sep, 2019
Thanks for your question. You can do either but in order to follow the method above, we'd suggest simply making the day before. Add the fresh coriander before serving.
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.
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