Aubergine (Eggplant) and Tomato Curry Recipe - Serves 4

Aubergine (Eggplant) and Tomato Curry Recipe

165 calories each serving (363 calories if eating with rice)


2 large (about 500g or 1 lb) purple aubergines (eggplants), cut into 2.5cm (1 inch) cubes
2 tablespoons (30ml) vegetable cooking oil
1 teaspoon (5ml) ground cumin
1 teaspoon (5ml) ground coriander
1/2 teaspoon (2.5ml) chilli powder
1 teaspoon (5ml) ground turmeric
4 cloves
5 black peppercorns
2.5cm (1 inch) cube fresh ginger root, peeled and grated
3 large tomatoes, finely chopped
1 teaspoon (5ml) salt
1 tablespoon (15ml) lemon juice
1/4 cup (60ml) fresh coriander (cilantro) leaves, finely chopped


Put the aubergine cubes into a large bowl, cover with cold water, leave to soak for 1 hour then drain and set aside
Heat the vegetable cooking oil in a large heavy-bottomed saucepan over a medium heat
Add the ground cumin, ground coriander, chilli powder, ground turmeric, cloves, peppercorns and fresh ginger, mix well and fry for 2 minutes, stirring often
Add the tomatoes, salt and aubergine (eggplant) cubes, mix well and cook for 5 minutes, stirring every minute or so (add a little hot water if the curry becomes too dry)
Add the lemon juice, mix well, bring to a boil, adjust the heat to maintain a gentle boil, cover and cook for 20 minutes, stirring every few minutes (add a little hot water if the curry is too dry)
Add the fresh coriander (cilantro) and mix well
Serve hot

Recipe submitted on 6 November 2017

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