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Vegan Tomato & Aubergine Curry

  • Author: Rachel Phipps
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: Serves 2 1x
  • Category: Dinner
  • Cuisine: Indian


A super quick, super easy vegan tomato and aubergine curry adapted from Leon’s Happy Curries. Serve alongside nutty boiled brown rice. 


  • 1 tbsp light oil
  • 2 large cloves garlic
  • thumb sized piece fresh ginger
  • 1 green chilli (optional)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground tumeric
  • 1 tsp fennel seeds
  • 1/2 tsp chilli powder (mild or spicy, depending on your preference) 
  • 2 aubergines
  • 1 x 400g (14 oz) tin chopped tomatoes
  • freshly ground sea salt
  • pinch golden caster sugar
  • roughly chopped fresh coriander (optional, to serve)


  1. Heat the oil in the bottom of a large, heavy bottomed, lidded saucepan or casserole over a medium high heat. Grate the garlic and the ginger (I have this Microplane zester #ad which I also use for citrus and parmesan, and I’ll never struggle to grate ginger / buy a garlic crusher every again) and add them to the pan, along with the chilli finely chopped (and deseeded if you like) if using. Gently fry for a couple of minutes until the garlic and ginger are aromatic, but not yet starting to brown. 
  2. Add the spices to the pan and fry for another minute or so until they’re toasted and aromatic.
  3. Cut the rough tops off of the aubergines and cut each into fingers roughly 2cm wide. Add the aubergine to the pan along with the tinned tomatoes (wash out the can with 1/4 tin of water to catch every last drop of tomato juice and add that to the pan too), a generous amount of salt and a pinch of golden caster sugar. 
  4. Stir everything well until the aubergines are well coated in the sauce. Bring the mixture to a simmer and clap on the lid, leaving everything to bubble away for 15 minutes.
  5. The aubergines should have started to collapse into the sauce and become soft. If not, cook with the lid on for a further 5 minutes. Allow to cook for a further 10 minutes with the lid off until the sauce has thickened and the aubergines are totally soft. Add a little more salt, if needed before serving sprinkled with fresh coriander, and with your choice of brown rice or warm, fluffy naan.