Aubergine and Coconut Curry

Try this flavoursome and healthy vegetarian curry.


  • 3 tblsp olive oil
  • 1 medium aubergine (cut into 2cm chunks)
  • 1 medium onion (diced)
  • 1 inch fresh ginger root (peeled and grated)
  • 1 red chilli (chopped)
  • 2 cloves of garlic
  • 1 tblsp garam masala
  • 400 g can chickpeas (drained and rinsed)
  • 1 large sweet potato (peeled and cubed)
  • 400 g can chopped tomatoes
  • 400 ml can coconut milk
  • 2 tblsp chopped fresh coriander
  • 125 g baby spinach leaves
  • brown basmati rice, to serve


  1. Heat 2tblsp of oil in a non stick pan over a high heat. Toss the aubergine chunks in the oil until golden. Lift out and drain on kitchen paper.
  2. Heat 1tbls of oil and gently fry the onion over a low heat for 5 minutes.
  3. Add the ginger, chilli and garlic and fry for a further 5 minutes.
  4. Stir the garam masala and sweet potato with the onion mixture until well coated.
  5. Add the coconut milk, tin of tomatoes, sweet potato and chickpeas, bring to the boil then reduce to a simmer for 15 minutes.
  6. Stir through the coriander and spinach which will wilt down.
  7. Serve with basmati rice.


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