Looking for a filling vegetarian dish that’s perfect for a midweek supper? Try this warming and spicy aubergine and tomato curry – delicious served with yoghurt and rice or naan bread.

Tomato Curry
(© Isle of Wight Tomatoes)
Tomato Curry
Print Recipe
Nutrition Facts
Spiced aubergine and tomatoes with yoghurt
Amount Per Serving
Calories 168 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 55mg2%
Potassium 1104mg32%
Carbohydrates 28g9%
Fiber 10g42%
Sugar 16g18%
Protein 5g10%
Vitamin A 1534IU31%
Vitamin C 57mg69%
Calcium 65mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Spiced aubergine and tomatoes with yoghurt

A spicy vegetable curry
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: British
Servings: 4
Calories: 168kcal


  • 2 aubergines quartered lengthways
  • olive oil
  • 2 red onions finely chopped
  • 1 garlic clove crushed
  • 1 red chilli chopped
  • 1/2 tsp ground coriander seeds
  • 1/2 tsp ground cumin seeds 
  • 1/2 tsp cayenne pepper 
  • 1 tbsp tomato purée
  • 400 g fresh Isle of Wight chopped tomatoes 
  • 100 ml water
  • 300 g mixed Isle of Wight cherry tomatoes 
  • A handful of mint chopped
  • A handful of coriander chopped
  • Natural yoghurt to serve


  • Quarter the aubergines lengthways. Put in a colander over the sink and sprinkle with 1 tsp of salt. Leave for 20 minutes before squeezing any excess water out of the aubergines. Pat dry with kitchen paper.
  • Heat a frying pan over a medium heat with the olive oil and fry the red onions for 10 minutes until soft and lightly golden. Add the garlic and chilli and cook for another 5 minutes. Add the coriander, cumin, cayenne pepper and tomato purée and cook for 2 minutes, then tip in the chopped tomatoes and water and simmer for 30 minutes.
  • While the sauce is cooking, heat a griddle pan. Brush the aubergines and tomatoes with a little olive oil. Griddle the aubergines and tomatoes and take them off when they are charred. Roughly chop and add to the sauce.
  • Stir through the herbs, season and serve with yoghurt.


Calories: 168kcal | Carbohydrates: 28g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 55mg | Potassium: 1104mg | Fiber: 10g | Sugar: 16g | Vitamin A: 1534IU | Vitamin C: 57mg | Calcium: 65mg | Iron: 2mg

Recipe courtesy of The Tomato Stall


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