Roasted aubergine & tomato curry

Roasted aubergine & tomato curry


Baby aubergines

600g, sliced into rounds

Olive oil

3 tbsp


2, finely sliced

Garlic cloves

2, crushed

Garam masala

1 tsp


1 tsp

Ground coriander

1 tsp

Canned chopped tomatoes


Can coconut milk


Pinch of sugar



½ small pack, roughly chopped

Rice or chapatis

to serve


Step 1

Heat oven to 200C/180C fan/gas 6. Toss the aubergines in a roasting tin with 2 tbsp olive oil, season well and spread out. Roast for 20 mins or until dark golden and soft.

Step 2

Heat the remaining oil in an ovenproof pan or flameproof casserole dish and cook the onions over a medium heat for 5-6 mins until softening. Stir in the garlic and spices, for a few mins until the spices release their aromas.

Step 3

Tip in the tomatoes, coconut milk and roasted aubergines, and bring to a gentle simmer. Simmer for 20-25 mins, removing the lid for the final 5 mins to thicken the sauce. Add a little seasoning if you like, and a pinch of sugar if it needs it. Stir through most of the coriander. Serve over rice or with chapatis, scattering with the remaining coriander.