Lime and Roasted Aubergine Curry Recipe

Vegan aubergine curry

This blog post + recipe for vegan roast aubergine curry originally appeared on my old blog, EatsLeeds.co.uk, but has now been republished and redirected here to ZoePickburn.com.

My mama makes a mean aubergine curry. This isn’t her recipe, its my own version, but it is divine (If I do say so myself).

I’m going to be honest: for some reason this dish took more attempts than normal to develop. Like way more. I wanted it just right and it kept coming out not-quite. I finally nailed it (I think!) so make sure to give this one a try. I know I keep saying it, but honestly it is beautiful!

Lime and Roasted Aubergine Curry Recipe

I love to cook with aubergine – I love how roasted aubergines just melt in the mouth. This aubergine curry is great as a midweek dinner with rice, and is even delicious cold as a packed lunch the next day. It does take a little time, but it is definitely worth it, with creamy roasted aubergine soaking up the spices and almost falling out of its skin, and limes giving the curry an unexpected tang.

 

Curry fan? If you love curry recipes, check out my winter squash and kale curry recipe too.

Lime and Roasted Aubergine Curry Recipe
Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
 

Originally from EatsLeeds.co.uk, this vegan aubergine curry is delicious as a midweek dinner, or served cold as a packed lunch. Roasting the aubergine before adding it to the pot, gives a great depth of flavour, and adding limes gives the curry an unexpected zesty tang.

Course: Main Course
Cuisine: Gluten-Free, Indian, Vegan
Servings: 4 as a main dish, or 6-8 as part of a larger meal
Author: Zoe Pickburn
Ingredients
  • 2 Aubergines
  • 2 tbsp. Olive Oil
  • 2 inch Fresh Ginger
  • 6 Cloves Garlic
  • 1 Red Chili
  • 1 tbsp. Coconut Oil
  • 1 tsp. Cumin seed
  • 1 tsp. Ground Corriander
  • 0.5 tsp. Ground Cumin
  • 1 tsp. Fennel Seed
  • 0.5 tsp. Mustard Seed
  • 1 tsp. Turmeric Powder
  • 1 White Onion (large)
  • 1 Green Pepper
  • 1 400g tin Chopped Tomatoes
  • 1 Lime
Instructions
  1. Preheat the oven to 180°c, then cut the aubergines in half lengthways, score the skins with a sharp knife and put them on a baking tray. Drizzle with olive oil, and bake in the oven for 30 minutes, turning halfway through

  2. Finely chop the garlic, chili and ginger, and set to one side. Roughly chop the onions and pepper, and cut the lime into quarters, and leave to one side too

  3. Heat the coconut oil in a low cast iron casserole dish, and then add the ginger, garlic, and chili. Add the dried spices and toast together in the pan for a few minutes

  4. Once the spices are popping, add the chopped onion and green pepper

  5. Cook for 20 to 25 minutes or so, until the peppers and onions are cooked through (you may need to add a drop of water), then add the roasted aubergines and lime, stir gently to coat the aubergines, and cook for a further few minutes

  6. Mix the tomatoes with 200 ml. hot water and gently pour into the pan. Simmer until the sauce has thickened, for around 20 minutes. You can cook some rice in the meantime, to serve

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