• STEP 1

    Mix the dry spices and 1 tsp salt together in a bowl and set aside.

  • STEP 2

    Slice the aubergine into 1cm rounds, then score both sides of each round with the tip of a sharp knife. Rub with the spice mix until well coated (you should use all of the mix), then transfer to a board. Put 150ml water in the empty spice bowl with the tomato purée, chilli, ginger and sugar. Set aside.

  • STEP 3

    Heat the oil in a large non-stick frying pan over a medium heat and arrange the aubergine in the pan, overlapping the rounds if needed. Fry for 5 mins on each side, or until golden. Add the liquid mix from the bowl, bring to a simmer, cover and cook for 15-20 mins, turning the aubergine occasionally until it’s cooked through. If it seems dry, you may need to add up to 100ml more water to make it saucier. Season.

  • STEP 4

    Scatter over the spring onions and coriander, and serve with rice, yogurt, roti and lime wedges for squeezing over.


To stretch out leftover aubergine curry, heat with a 400g can chickpeas, drained, until warmed through. Scatter with chopped coriander, if you have any.

Recipe from Good Food magazine, May 2020

Goes well with


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