West Indian spiced aubergine curry

Make the most of aubergines with this vegan curry. Low in fat yet packed with flavour, you can serve it with rice or roti

  • Prep:30 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 157
  • fat 9g
  • saturates 1g
  • carbs 13g
  • sugars 12g
  • fibre 7g
  • protein 4g
  • salt 2.5g


  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • 1 large aubergine
  • 2 tbsp tomato purée
  • ½ green chilli, finely chopped
  • 1cm piece ginger, peeled and finely chopped
  • 2 tsp caster sugar
  • ½-1 tbsp rapeseed oil
  • 3 spring onions, chopped
  • ½ bunch of coriander, shredded
  • cooked rice, natural yogurt, roti and lime wedges, to serve


Aubergine & chickpea curry
To stretch out any leftover aubergine curry, heat with a 400g can chickpeas, drained, until warmed through. Scatter with some chopped coriander, if you have any.



  1. Mix the dry spices and 1 tsp salt together in a bowl and set aside.

  2. Slice the aubergine into 1cm rounds, then score both sides of each round with the tip of a sharp knife. Rub with the spice mix until well coated (you should use all of the mix), then transfer to a board. Put 150ml water in the empty spice bowl with the tomato purée, chilli, ginger and sugar. Set aside.

  3. Heat the oil in a large non-stick frying pan over a medium heat and arrange the aubergine in the pan, overlapping the rounds if needed. Fry for 5 mins on each side, or until golden. Add the liquid mix from the bowl, bring to a simmer, cover and cook for 15-20 mins, turning the aubergine occasionally until it’s cooked through. If it seems dry, you may need to add up to 100ml more water to make it saucier. Season.

  4. Scatter over the spring onions and coriander, and serve with rice, yogurt, roti and lime wedges for squeezing over.

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