Roasted aubergine & tomato curry

Roasted aubergine & tomato curry

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(14 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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21st Mar, 2018
This was super yummy. Less spicy than I thought it would be but lovely and creamy curry.
6th Mar, 2018
This smelled AMAZING when it was cooking, I was actually excited for it to be ready! It didn't really taste how I expected it as it's very mild on spices for what I would consider a curry but my goodness it is so delicious! I was 100g short on aubergines so I added a handful of red lentils and some spinach and sprinkled some chilli flakes on the top when it was on my plate. I think next time (and there will be a next time because this is now a firm new favourite) I will roast off some chunks of cauliflower with the aubergine and throw that in too. Can't get over how delicious this is, even the kids loved it and other half, who normally says things like "this would be lovely if it had chicken", went back for a second helping
24th Jan, 2018
Delicious, even the kids had second helpings! Will make again
29th Oct, 2017
Easy and very tasty, would definitely recommend. I added a quarter teaspoon of mild chilli powder just to give it a bit more pep and didn't add the coriander (honestly, I forgot it...), and it came out really nicely. I'll be making this one again.
annadis's picture
20th Sep, 2017
Easy to make. Next time will increase amount of aubergines
21st Mar, 2017
Nice, easy weekday recipe. Added some chilli and lime juice to mine to give it abit more umf . Worth a try and didnt miss not having meat.
Tony JC
13th Jan, 2017
Simple to make a really nice veggie curry, I found it very tasty (for a meat eater )not as spicy as expected, next time will add a little more spice. Well worth a try. Tony
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