Roast Aubergine and tomato vegan curry

lots of taste with minimum fuss…

Serves: 4

Prep time: 5 mins

Cooking time: 25 mins

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | refined sugar-free | 30 minute meal


Roast Aubergine and Tomato:

1tbsp extra virgin olive oil

1x aubergine

325g baby plum tomatoes

Curry Sauce:

2tbsp extra virgin olive oil

2 brown onions, finely diced

2 garlic gloves, crushed

1tbsp garam masala

1tbsp ground turmeric

1tbsp ground coriander

1x 400ml can of chopped tomatoes

1x 400ml can of coconut milk

2 large salad tomatoes, diced

To serve:

4x portion of rice or beans (around 75g of cooked rice or beans each), or low-carb alternative like cauliflower rice

Handful of coriander, rough chopped


Preheat your oven to 200c

Prick the aubergine all over with a knife then place in a roasting tin with the plum tomatoes. Brush with olive oil then cook for 20 minutes, until the aubergine in soft

While the aubergine cooks make the sauce, fry the onion in the remaining olive oil for 5 minutes. Add the garlic and spices and cook for a minute then tip in the chopped tomatoes, salad tomatoes and coconut milk and simmer until the aubergine is ready

Set the aubergine to one side to cool and tip the tomatoes in the pan

Use a fork to hold the aubergine in place then carefully peel away the skin with a spoon and discard. Slice the aubergine into strips then add to the pan and simmer for a further 5 minutes

Portion out the rice or beans and top with the curry. Sprinkle over with chopped coriander to finish. Absolutely delicious – enjoy x

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Published by misterrands


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