Aubergine and coconut curry recipe

(103 ratings)

Enjoy the complex flavours of this Indian-inspired vegetarian curry

  • healthy
Cooking Time25 mins
Nutrition Per PortionRDA
Calories295 Kcal15%
Fat28 g40%

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

Like aubergine? You're going to love our popular baked aubergine recipe!


  • 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




  1. 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.
  2. 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.
  3. 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.
  4. 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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