Fragrant aubergine curry

Fragrant aubergine curry

  • serves 4
  • A little effort

This isn’t an authentic recipe but it’s an easy way to get a hit of sparky Asian flavours.The secret is not to let the aubergine get too mushy. Small, young aubergines are best.



  • groundnut oil
  • aubergine 3 small, quartered lengthways then halved
  • coconut milk 400ml
  • vegetable stock fresh, cube or concentrate to make up 300ml
  • turmeric 1 tsp
  • coriander leaves  from a large bunch, roughly chopped

curry paste 

  • shallots 2, roughly chopped
  • garlic 2 cloves, roughly chopped
  • lemongrass 1 stalk, woody outer leaves removed and chopped
  • green chillies 4, seeds removed and chopped
  • coriander stalks from a large bunch, roughly chopped
  • ground cumin 1 tsp
  • ground coriander 1 tsp
  • ginger a thumb-sized 


  • Step 1

    Whizz the shallots, garlic cloves, ginger, lemongrass stalk, green chillies, the stalks from a large bunch of coriander, ground cumin and ground coriander in a food processor to a paste (add a splash of water if needed).

    Quarter the aubergines lengthways, then half the pieces. Heat 3 tbsp groundnut oil in a wok and fry the aubergines until golden. Scoop out. Fry the paste for a minute until fragrant, then stir in the turmeric, vegetable stock and the coconut milk.

    Bring to a simmer, return the aubergines, and cook for about 10 minutes until they are tender. Scatter with some coriander leaves and serve with rice.