Roasted Aubergine Curry Recipe

Jan 03, 2024 | Blog
To celebrate Veganuary we are sharing this mega-tasty Roasted Aubergine Curry recipe! It's full of veggie goodness and health boosting spices, whilst being completely plant-based and delicious!

Serves 4

  • 2 aubergines, sliced into rounds
  • 2 potatoes, cut into bite-sized chunks
  • 3 tbsp olive oil
  • 2 onions, finely sliced
  • 4 garlic cloves, crushed
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 400g can chickpeas, drained
  • 400ml can chopped tomatoes
  • 200ml light coconut milk (half a 400ml can)
  • ½ small pack coriander, roughly chopped
  • salt and black pepper
  • rice to serve



Heat the oven to 200C/180C fan/gas 6. Place the aubergines in a roasting tin with 2 tbsp olive oil, season with salt and black pepper. Roast for 25 mins or until dark golden and soft.


Next, in an ovenproof pan, heat the remaining oil and cook the onions over a medium heat for 5-6 mins until they begin softening. Stir in the garlic and spices and cook for a minute until the spices release their aroma.


Add the tomatoes, coconut milk, roasted aubergines, potatoes and chickpeas and bring to a gentle simmer. Simmer for 30 minutes, or until the potatoes are soft, removing the lid for the final 5 mins to thicken the sauce. Season with salt and black pepper to taste, then stir through the roughly chopped coriander. Serve with rice for a delicious meal.

Kcal: 641
Fat: 17.4g
Sat fat: 5.3g
Carb: 108g
Sugar: 13.9g
Fibre: 12.2
Protein 17g