Aubergine and coconut curry recipe

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serves: 4
Cooking: 25 min

Nutrition per portion

Calories 295 kCal 15%
Fat 28g 40%

The firm, meaty flesh of the aubergine is the perfect match for the thick and spicy curry paste


  • 4tbsp sunflower oil
  • 2 aubergines, cut into wedges and halved
  • 1 onion, finely chopped
  • ½ tsp sea salt
  • 200ml (7fl oz) coconut cream
  • 300g (10oz) cherry tomatoes, halved
  • 6tbsp chopped fresh coriander
  • For the curry paste:
  • 2tbsp sunflower oil
  • 4 fat garlic cloves
  • 2 red chillies, deseeded and chopped
  • 4tsp garam masala
  • 2tsp ground cumin
  • 2tsp paprika


  • Purée the curry paste ingredients to make a thick paste and set to one side. Heat the oil in a large non-stick pan, add the aubergines and cook for 10 mins until soft and lightly charred.

  • The wedges will soak up the oil like a sponge, but just keep turning them to make sure they don’t catch too much and, once they’re done, they’ll start to release the oil again.

  • Add the onion and salt and cook for 5 mins. Add curry paste and cook, stirring, for 3 mins. Be careful not to squash aubergines too much.

  • Add the coconut cream, tomatoes and 200ml (7fl oz) water. Bring to boil and simmer for 5 mins. Fold in coriander and serve with naan bread.

Top tip for making Aubergine and coconut curry

Smaller portions of this curry would also make a perfect side dish for a meaty Indian main course.

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(91 ratings)
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