Roast Aubergine Curry

Winter months are all about warming and comforting food, and this roast aubergine curry by Spice Pots has bundles of hearty and wrap-up-warm qualities…

Aubergine Curry

Roast aubergine curry

Warming Indian flavours in a hearty curry

Course lunch, Main Course
Cuisine Indian
Keyword aubergine, curry
Prep Time 15 minutes
Cook Time 1 hour
Author Spice Pots


  • olive oil
  • a pinch of salt
  • 3 aubergines sliced intorounds and quartered
  • 2 onions peeled, finely chopped
  • 2 garlic cloves peeled, crushed or chopped
  • 4 tsp Goan or Korma Spice Pots
  • 400 ml coconut milk
  • 400 g tinned chopped tomatoes
  • a handful coriander chopped to garnish
  • rice to serve


  1. Preheat the oven to 200ºC/Gas Mark 6. Drizzle the chopped aubergines with olive oil, season with salt and mix well. Roast in the oven for 20-30 minutes, until golden and cooked through.

  2. While the aubergines are cooking, heat a good splash of oil in a pan and cook the onions until soft, for about 10 minutes. Add the garlic and stir for another minute.

  3. Add the spices and cook for a minute (add a splash of water if you are worried about burning the spices).

  4. Add the coconut milk and chopped tomatoes, give it a stir and let it come to a gentle simmer.

  5. Remove the aubergines from the oven, and add to the pan. Give it all a good stir and allow it to come back to a gentle simmer. Put the lid on and let it continue to simmer for 20-25 minutes. Thicken the sauce for a further 5 minutes at the end with the lid off. Check the seasoning and adjust to your taste.

  6. Garnish with fresh coriander and serve with rice.