Dinner

West Indian Spiced Aubergine Curry Recipe

Name: West Indian Spiced Aubergine Curry Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: West Indian
Ingredients: 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp ground turmeric; 1 tsp salt; 1 large aubergine; 2 tbsp tomato purée; ½ green chilli, finely chopped; 1cm piece ginger, peeled and finely chopped; 2 tsp caster sugar; ½-1 tbsp rapeseed oil; 150ml water plus up to 100ml extra if needed; 3 spring onions, chopped; ½ bunch coriander, shredded; Cooked rice, natural yogurt, roti, and lime wedges, to serve

ByHailey Reed November 11, 2025November 11, 2025

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Introduction

This West Indian spiced aubergine curry brings bold, aromatic flavors to a simple vegetable dish. With a fragrant blend of spices and a rich tomato base, it’s perfect served with rice, yogurt, and roti for a satisfying meal.

The image shows a round metal pan filled with a layered eggplant dish on a white marbled surface. The bottom layer is a thick, rich red tomato sauce with visible chunks of tomatoes and herbs. On top of the sauce, several dark purple, slightly charred eggplant slices are arranged, each coated with more tomato sauce. Fresh green herbs and small sliced green onions sprinkle over the eggplant, adding a fresh touch of color and texture. A large gold-colored spoon rests inside the pan on the left side. A white cloth with red and navy stripes is partly visible on the left side of the pan. In the background, a small white bowl of white cream and a lime wedge can be seen. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
1 large aubergine
2 tbsp tomato purée
½ green chilli, finely chopped
1cm piece ginger, peeled and finely chopped
2 tsp caster sugar
½-1 tbsp rapeseed oil
3 spring onions, chopped
½ bunch of coriander, shredded
Cooked rice, natural yogurt, roti, and lime wedges, to serve

Instructions

Step 1: Mix the ground cumin, coriander, turmeric, and 1 tsp salt together in a bowl and set aside.
Step 2: Slice the aubergine into 1cm rounds. Score both sides of each round with the tip of a sharp knife, then rub them thoroughly with the spice mix until well coated. Use all the spice mixture and then transfer the aubergine to a board.
Step 3: In the empty spice bowl, combine 150ml water with the tomato purée, chopped green chilli, chopped ginger, and caster sugar. Set this liquid mixture aside.
Step 4: Heat the rapeseed oil in a large non-stick frying pan over medium heat. Arrange the aubergine rounds in the pan, overlapping if necessary, and fry for 5 minutes on each side until golden.
Step 5: Pour in the tomato and spice liquid, bring to a simmer, then cover and cook for 15-20 minutes. Turn the aubergine occasionally to ensure it cooks evenly. If the curry looks dry, add up to 100ml more water to create a saucier consistency. Season to taste.
Step 6: Scatter the chopped spring onions and shredded coriander over the curry. Serve hot with cooked rice, natural yogurt, roti, and lime wedges for squeezing over.

Tips & Variations

To stretch out leftover aubergine curry, add a 400g can of drained chickpeas and heat through. Garnish with extra chopped coriander for added freshness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the curry has thickened too much.