Indian aubergine curry

Indian aubergine curry

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About this recipe: A spicy and tasty vegan and vegetarian aubergine curry. Easy to make, you can have this ready in less than 45 minutes. Serve with dal and basmati rice for a complete meal.


Serves: 4 

  • oil for frying
  • 1 tablespoon cumin seeds
  • 1 pinch asafoetida
  • 1 onion, chopped
  • 1 1/2 tablespoon turmeric
  • 1 tablespoon curry powder
  • 1 clove garlic
  • 2.5cm piece root ginger, grated and soaked in water
  • 1 tablespoon tomato purée
  • 200ml water
  • 1 aubergine, thinly sliced
  • 1 potato, thinly sliced
  • salt to taste
  • 1 handful chopped fresh coriander

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Heat a bit of oil in a small frying pan. When hot add cumin seeds, asafoetida and onion and mix. When onion is browned add spices, garlic and water-soaked ginger; stir together. Stir in tomato purée and enough water so as not to burn the spices. Cook for 2 to 3 minutes.
  2. Transfer mixture to a medium saucepan. Add 200ml water, aubergine and potato; mix and let simmer for about 5 minutes. Stir in salt and coriander and mix well. Cover and cook for 20 minutes over medium heat.

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