Aubergine curry recipe

Recipe for aubergine curry in our easy vegetarian recipes collection.

Recipe ingredients

• 2 large aubergines, about 1 pound each
• 3 tablespoons oil
• 1/2 teaspoon black mustard seeds
• 1 bunch spring onions, finely chopped
• 4 ounces button mushrooms, halved
• 2 garlic cloves, crushed
• 1 fresh red chilli, finely chopped
• 1/2 teaspoon chilli powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1 teaspoon salt
• 14 ounces can chopped tomatoes
• 1 tablespoon chopped fresh coriander
• Sprigs of fresh coriander, to garnish

How to make aubergine curry

• Preheat the oven to 400 degrees F.
• Brush both of the aubergines with 1 tablespoon of the oil and prick with a fork.
• Bake in the oven for 30 to 35 minutes, until the aubergines are soft.
• Meanwhile, heat the remaining oil in a saucepan and fry the mustard seeds for 2 minutes, until they being to splutter.
• Add the spring onions, mushrooms, garlic and chilli and fry for 5 minutes.
• Stir in the chilli powder, curnin, coriander, turmeric and salt and fry for 3 to 4 minutes.
• Add the tomatoes and simmer for 5 minutes.
• Cut each of the aubergines in half lengthways and scoop out the soft flesh into a bowl.
• Mash the flesh briefly.
• Add the mashed aubergine and fresh coriander to the saucepan.
• Bring to the boil and simmer for 5 minutes or until the sauce thickens.
• Serve garnished with coriander sprigs.
• Note: If you want to omit some of the oil, wrap the aubergines in foil and bake in the oven for 1 hour.

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