Charred Aubergine Curry

This curry is fragrant, bursting with flavour and guess what – it’s delicious. Well I think so

Serves 4



  • 6tbsp rapeseed oil (more if needed)
  • 2 large aubergines, cut in wedges
  • 2tsp black onion seeds
  • 2tsp coriander
  • 3tsp turmeric
  • 4tsp mild chilli
  • 3tsp soft brown sugar
  • 8 garlic cloves, crushed
  • 3inch piece of ginger, grated
  • 12 cherry tomatoes
  • 2 cartons chopped tomatoes
  • Plenty of seasoning
  • Rice to serve


  1. Heat the oil until hot, then add the aubergine wedges in batches being sure to cook until browning on both sides. Remove and set aside.
  2. In the remaining oil, add all the seeds, garlic, ginger and spices, stirring for a minute.
  3. Add the chopped tomatoes, sugar, aubergine and seasoning.
  4. At the last minute, stir in the cherry tomatoes and heat through.
  5. Serve with rice.

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