Aubergine curry

A delicious dish for veggies – or serve as a side dish

Serves: 4
Preparation time: 15 minutes
Cooking time: 40 minutes



2 aubergines

6 tbsp ground nut oil

1 cinnamon stick

1 tsp fennel seeds, lightly crushed

1 tsp cumin seeds, lighty crushed

10 curry leaves

2 onions, halved and finely sliced

½-1 tsp dried chilli flakes

6 garlic cloves, chopped

4 ripe tomatoes, roughly chopped

200ml (7floz) vegetable stock

1 tsp palm sugar

4 tbsp chopped fresh coriander


1. Trim the stalks from the aubergines and cut in half lengthways. Cut into long thin wedges, you should get 6 from each half, then cut the lengths in half again. Heat half the oil in a large non-stick frying pan, add the aubergine and cook over a medium-high heat for 10 minutes, turning occasionally until golden and softened. Add a drizzle of oil if they seem a little dry. Remove from the pan and set aside.

2. Add the remaining oil, stir in the onions and add a good pinch of salt. Gently cook for 10 minutes until perfectly soft and lightly golden. Add the spices, curry leaves and garlic and cook for 3 minutes. Stir in the tomatoes, stock and sugar, bring to the boil and then add the aubergine. Simmer for 20 minutes until rich. Season to taste and scatter with the coriander to serve.

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