Dinner

West Indian Spiced Aubergine Curry Recipe

Name: West Indian Spiced Aubergine Curry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 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; 1 cm 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; Lime wedges

ByJack Voss November 12, 2025November 12, 2025

Jump to Recipe

Introduction

This West Indian spiced aubergine curry is a flavorful, comforting dish full of warm spices and tender aubergine. Perfect served with rice, natural yogurt, roti, and a squeeze of lime, it brings vibrant tastes to your table with ease.

The image shows a white pan filled with several layers of cooked eggplant slices covered in a thick red tomato sauce. The eggplant rounds are dark and slightly charred on the edges, floating in the bright sauce. On top, there are small green chopped herbs and green onion rounds scattered for garnish. A shiny golden spoon rests on the pan's edge, partially dipping into the sauce. The pan sits on a white marbled surface with a white cloth striped with red, blue, and yellow colors nearby. A white bowl with a light cream sauce is slightly visible in the upper right corner. 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 and score both sides of each round with the tip of a sharp knife. Rub all the spice mix onto the aubergine slices until well coated, using all the mix. Transfer the coated aubergine to a board.
Step 3: Put 150ml water into the empty spice bowl and add the tomato purée, chopped green chilli, ginger, and caster sugar. Stir to combine and set aside.
Step 4: Heat the rapeseed oil in a large non-stick frying pan over medium heat. Arrange the aubergine slices in the pan, overlapping if needed, and fry for 5 minutes on each side until golden brown.
Step 5: Pour the tomato and spice liquid from the bowl into the pan. Bring to a simmer, cover, and cook for 15–20 minutes, turning the aubergine occasionally until cooked through. Add up to 100ml more water if the curry appears too dry to keep it saucy. 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 any leftover aubergine curry, heat it gently with a drained 400g can of chickpeas until warmed through. Sprinkle with extra chopped coriander if available.

Storage

Store any leftover curry 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 it has thickened. This curry also freezes well for up to 1 month.