Aubergine curry with fresh tomato and coriander

  • serves 4
  • A little effort

A fresh and easy homemade vegetarian curry. Fat glossy aubergines are at their peak in August and carry curry flavours very well. Serve this simple recipe as a main course with naan and even rice, or as a side dish to a curry feast for family or friends.


Try this aubergine and tomato curry, then check out our vegan aubergine curryvegetarian curry, vegetarian chilli, vegetarian paella and other vegetarian recipes.



  • onion 1 chopped
  • oil
  • aubergine 2, sliced into discs
  • turmeric 1 tsp
  • ground cumin ½ tsp
  • ground coriander 1 tsp
  • nigella seeds 1 tsp
  • cherry tomatoes 1 punnet
  • coriander leaves a handful
  • naan bread and plain yoghurt to serve


  • Step 1

    Fry the onion in a slug of oil until soft, then tip onto a plate. Add a little more oil to the pan and fry the aubergine slices in batches until they are browned on each side. Aubergine soaks up masses of oil so don’t add too much – as it cooks it will release the oil again. Pile the aubergine slices onto a plate as you cook them.

  • Step 2

    Add another slug of oil to the pan and fry the spices for 30 seconds, add back the aubergine and onion, plus the cherry tomatoes, and cook everything together until the cherry tomatoes have burst. Season with salt and scatter with coriander leaves. Serve with naan breads and plain yoghurt or as a side dish with an Indian meal.

Nutritional Information

  • Kcals 157
  • Fat 12.5g
  • Carbs 9.1g
  • Fibre 4g
  • Protein 2.7g
  • Salt 0.04g