Tamarind and coconut aubergine curry
Soft aubergine in a tangy, creamy tamarind and coconut sauce with mustard seeds and curry leaves.
- Time45 min
- LevelEasy
- Costabout £1.64 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 220°C (200°C fan). Toss the aubergine with 2 tablespoons of the oil and a pinch of salt on a large tray. Roast for 25 minutes until golden and soft.
25 min - 2
Meanwhile, heat the remaining oil in a large pan over a medium heat. Add the mustard seeds and curry leaves and let them pop for 30 seconds.
- 3
Add the onion and cook for 8 minutes until golden, then stir in the garlic and ginger for 1 minute.
8 min - 4
Stir in the coriander, cumin, turmeric and chilli powder, then add the tomatoes, coconut milk and tamarind paste. Simmer for 12 minutes until thickened.
12 min - 5
Cook the rice following the packet instructions.
- 6
Fold the roasted aubergine into the sauce and simmer for 3 minutes. Taste, adding salt or a little more tamarind, and serve over the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.