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Bombay Aubergine Curry

We break down this Bombay curry so you can easily change out any ingredient to make it your own and guarantee it will be just as delicious.

Takes 25 minutes

Serves 4

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  • 1 Aubergine
  • 2 Red Onions
  • 2 Cloves of Garlic
  • 1 Thumb sized piece of ginger
  • 1 Red Chilli
  • 400 g Potatoes
  • 1 tsp Fennel Seeds
  • 1 tsp Ground Coriander
  • ½ tsp Ground Cardamon
  • ½ tsp Ground Turmeric
  • 1 tsp Ground Cumin
  • 400 ml Vegetable Stock
  • 1 x 400g Can of Chopped Tomatoes
  • 2 tbsp Maple Syrup
  • ½ tsp Black Pepper
  • 1 tsp Salt
  • Juice of half a lime
  • small bunch Fresh Coriander
  • 1 tbsp Flaked Almonds


  • Peel and finely chop the 2 red onions, 2 cloves of garlic, 1/2 thumb size piece of ginger. Finely slice the red chilli (if you don't like it spicy, take out the seeds and the white membrane).
  • Put a large wide bottomed non-stick pan on a high heat and add 1 tbsp of oil.
  • Add the onions, garlic, ginger and chilli to the pan, reduce the heat to medium and cook for 3-5 minutes, stirring occasionally
  • While the base veg is cooking, chop the aubergine and the potatoes into small pieces
  • Once the onion starts to brown, add in the aubergine and a generous pinch of salt.
  • Add fennel seeds (1 tsp), ground coriander (1 tsp), 1/2 tsp of ground cardamon, 1/2 tsp of ground turmeric and 1 tsp ground cumin.
  • Stir for 30s to a minute, allowing the spices to cook up and awaken their flavours. Add the chopped potatoes and coat in the spices
  • Add 2 tbsp of water, pop the lid on and leave to cook for 10-15 mins, and stir regularly.
  • Now it is time to make the sauce, add 400ml of regular vegetable stock, 1 can of chopped tomatoes, 2 tbsp of maple syrup, 1/2 tsp of black pepper and a tsp of salt. Add this to the pan and bring to a boil then lower to a simmer for 10 minutes.
  • Season to taste, add juice of half a lime and sprinkle with coriander and flaked almonds to serve.


Keyword Curry, plant-based, vegan
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