A deliciously warming and wholesome curry.

prep time 5 mins total time 50 mins serves 4


  • 3 aubergines 

  • Olive oil

  • Salt and pepper

  • 400g basmati rice 

  • 1 onion

  • 3 garlic cloves

  • Thumb of ginger

  • 1 chilli

  • 2 tsp turmeric

  • 1 tsp cumin

  • 2 tsp coriander

  • 400g chopped tomatoes

  • 400ml coconut milk



  1. Pre-heat oven to 200C.

  2. Cut the aubergine into bite-sized cubes, place on a baking tray and drizzle over olive oil, and season with salt and pepper.

  3. Cook in the oven for 20 minutes, turning halfway, until golden brown.

  4. Put your rice on to cook.

  5. Chop up the onion, garlic, and ginger. Fry in a pan with a little oil for a few minutes until softened.

  6. Add the spices and fry for a few minutes more. Add a splash of water to help it form a paste.

  7. Pour in the chopped tomatoes, coconut milk, roasted aubergine. Bring to a boil, then simmer for 20-30 minutes until thickened and aromatic.

  8. Once the rice is cooked, serve up with a squeeze of lemon juice and sprinkling of coriander!


  • For a different option, omit the chopped tomatoes or coconut milk and just add another tin of the one your prefer.