Aubergine Curry

Aubergine Curry
This is a quick dish to make and is versatile, keeps well in the fridge to eat later in the week with naan, chapattis, rice or even as a jacket potato filling for a tasty lunch!
Icon_cookingtime_grey Created with Sketch. 1 hour
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 6
Aubergine Curry


  • 1 kg aubergines
  • 2 medium onions
  • Fresh garlic – 1 whole bulb
  • 400 g of chopped tomatoes in their own juice
  • 1 teaspoon salt
  • 2 teaspoons red chilli powder
  • Half a teaspoon of haldi
  • Half a teaspoon of garam masala
  • 80 - 120ml Vegetable oil
  • Fresh coriander to garnish at the end - optional

How to make


  1. Wash the aubergines and cut them in round very thin slices, leaving their skin on.

  2. Peel the onions and chop finely.

  3. Peel a whole garlic bulb and chop it very finely or use a food processor if you have one to save time.


  1. Fry the onions, ginger, garlic and spices in oil on a high flame till it all starts to smell. Use a medium size cooking pot.

  2. Add the tomatoes.

  3. Cover and leave to simmer on the lowest flame for 2 minutes.

  4. Add the aubergines and mix well.

  5. Leave to cook on the lowest flame for 1 hour, mixing every fifteen minutes.

  6. Garnish with fresh coriander if you wish at the end, once the dish is cooked. This is optional.

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