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Aubergine & Tomato Curry

Fresh juicy tomatoes and aubergines/eggplants are in season at the moment, which means this delicious one-pot curry can be made with 100% fresh ingredients (plus the spices) for under $15 for 4-6 servings. It's an incredibly tasty and comforting dish, it takes less than 40 minutes to make and only uses one pot.

Ingredients (4-6 Servings)

2 medium-large onions

2 medium aubergines

2-3 cloves of garlic

700g of fresh tomatoes

6 tbsp olive oil

2 tbsp curry powder

1 tbsp garam masala

200ml water

Fresh coriander to garnish (optional)

Plain unsweetened yoghurt (optional)

Salt & pepper to taste.

To make it go a little further, try adding a can of organic chickpeas.


Peel and roughly chop the onions and roughly chop the tomatoes.

Finely slice the garlic and finely chop the the ginger.

Halve and thickly slice the aubergines into 2cm pieces.

Heat the oil in a large, deep pan and cook the onions and aubergines until they soften.

As the vegetables soften, add the garlic, ginger and curry powder.

Briefly fry for 1-2 minutes, stirring continuously.

Add the chopped tomatoes and water. Stir and bring to the boil, then reduce to low heat.

Leave to simmer for 25 minutes, until the curry has thickened, stirring occasionally.

Add the garam masala, season with salt and pepper.

Garnish with a little fresh coriander and natural unsweetened yogurt (optional).

Serve with brown rice or wholemeal pitta bread.

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