Vegetarian roasted eggplant curry with coconut milk

Vegetarian meals don't get much better than this roasted eggplant curry recipe! Serve this fragrant dish with rice and naan bread for a family meal that's made from scratch - and ready in under an hour

By Sophie Gray
  • 45 mins cooking
  • Serves 4 - 6
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  • 2 eggplants, cut into 15mm cubes
  • 3 tablespoon olive oil
  • 1 teaspoon fennel seeds
  • 1 onion, chopped
  • 1 teaspoon grated ginger
  • 4 garlic cloves, chopped
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon chilli powder
  • 400 gram canned chopped tomatoes
  • 400 millilitre coconut cream
  • salt and pepper
  • 1/3 cup natural yoghurt
  • a handful of coriander
  • rice or naan bread and toasted cashews, to serve (optional)


  • 1
    Preheat oven to 220°C. Place diced eggplants in a roasting tray and toss with 2 tablespoons of the oil. Roast for around 25 minutes or until beginning to colour, turning a couple of times.
  • 2
    Heat remaining oil in a medium saucepan, add fennel seeds and heat until popping. Stir in onion, ginger and garlic and cook for 2- 3 minutes until soft, then add the spices and cook gently for 2 minutes.
  • 3
    Stir in the tomatoes, coconut cream and roasted eggplant; season.
  • 4
    Simmer the mixture for 20 minutes or until thickened. Top with a spoonful of yoghurt and a sprinkle of coriander. Serve with rice or naan bread. Scatter with toasted cashews, if desired.


This curry is fragrant rather than hot – if you want more heat, increase the chilli to ½ teaspoon. Try replacing the dry spices with a Thai green curry paste and adding a squeeze of lime.