Roasted Aubergine & Tomato Curry
Roasted Aubergine & Tomato Curry is a rich, smoky, and flavorful vegan dish made with roasted eggplant and a spiced tomato-based gravy. The roasting enhances the natural sweetness of aubergine, creating a comforting and hearty curry perfect with rice or flatbread.
Cooking Method
- Preheat oven to 200°C (400°F). Toss aubergine cubes with a little oil and roast for 20–25 minutes until soft and lightly browned.
- Heat oil in a pan and sauté chopped onion until golden.
- Add garlic and ginger; cook for 1 minute until fragrant.
- Add tomatoes or tomato puree and cook until the mixture thickens.
- Stir in turmeric, cumin, coriander powder, salt, and chili powder.
- Add roasted aubergine pieces and mix gently with the curry base.
- Simmer for 8–10 minutes until flavors combine. Serve hot with rice or roti.
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