Aubergine and coconut curry recipe

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serves: 4
Cooking: 25 min

Nutrition per portion

Calories 295 kCal 15%
Fat 28g 40%
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  • 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


    • 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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