Roast aubergine & coconut curry

Black cardamom is gorgeous with aubergines. It has a distinctive smoky flavour, although it's subtle in this dish

  • Prep:20 mins
    Cook:45 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 418
  • fat 36g
  • saturates 30g
  • carbs 15g
  • sugars 13g
  • fibre 6g
  • protein 6g
  • salt 0.1g


  • 800g aubergines (about 3), sliced into rounds, then cut into quarters
  • 4 tbsp coconut or olive oil
  • 2 onions, chopped
  • 2cm piece of ginger, grated to a pulp
  • 3 garlic cloves, grated to a pulp
  • 2 red chillies, halved, deseeded and chopped
  • 1 tsp ground turmeric
  • 2 tsp ground coriander
  • 4 black cardamom pods, crushed a little (but not so much that the pods open)
  • 6 large plum tomatoes, roughly chopped
  • 3 x 160ml cans of coconut cream
  • juice ½ lime
  • small bunch coriander, leaves only
  • rice or naan breads, to serve


  1. Heat oven to 190C/170C fan/ gas 5. Spread out the aubergine in a roasting tin (you may need to use two) and drizzle with 3 tbsp of the oil. Turn the pieces over with your hands and season. Roast for 15-20 mins, tossing them halfway through cooking, or until they are dark golden and soft.

  2. Heat the rest of the oil in a flameproof casserole dish and cook the onions over a medium heat until they are soft and pale gold. Add the ginger, garlic and chilli, and cook for another 3 mins, then add the turmeric, coriander and cardamom pods (leave the pods whole). Stir for 1 min, then add the tomatoes and seasoning. Cook over a medium-low heat until the tomatoes begin to soften, stirring, then add the coconut cream, 75ml water and the aubergine.

  3. Bring to just under the boil – if it boils, the coconut cream will split – then turn down to a gentle simmer. Simmer for 30 mins, stirring every so often. Add the lime juice to taste, and check for seasoning. Add a pinch of sugar if it needs it. Stir in the coriander and serve with rice or naan breads. (Inform guests that there are some whole spices in the dish.)

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