Roasted eggplant curry




Prep Time


Cook Time

This delicious meat-free meal is good served with rice and a dollop of natural yoghurt. It reheats well.



For the roasted eggplant curry

  • 2 eggplants
  • ¼ cup olive oil
  • Garlic salt and ground black pepper, to taste
  • ¼ cup coconut oil
  • 1 small onion — diced
  • 1 teaspoon chilli powder
  • 1 teaspoon ground cardamom
  • 1 teaspoon smoked paprika
  • 1 tablespoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon grated fresh ginger
  • 3 cloves garlic — crushed
  • 3 ripe tomatoes — diced
  • 400ml can coconut cream
  • 1 teaspoon brown sugar
  • ½ cup water
  • Steamed rice, to serve


For the roasted eggplant curry

  • Preheat the oven to 200°C (180°C fan bake). Line a baking tray with baking paper.
  • Cut the eggplants into cubes and arrange in a single layer on the prepared tray. Drizzle with the oil and sprinkle with garlic salt and pepper. Roast for 25 minutes.
  • Heat the coconut oil in a large pan and stir-fry the onion for a few minutes.
  • Stir in the chilli, cardamom and smoked paprika. Cook for 1 minute.
  • Stir in the turmeric, coriander ginger and garlic. Cook for a few minutes.
  • Add the tomatoes and roasted eggplant and stir for 2 minutes.
  • Stir in the coconut cream, sugar and water and simmer for 15 minutes, stirring occasionally.
  • Serve with rice.