Roast Aubergine & Coconut Curry


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


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


  • 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.
  • 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.
  • 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.)



Recipe from Good Food magazine, August 2016
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