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Eggplant and tomato curry

Eggplant and tomato curry

Total Time
50 min
15 min
35 min
This dish heroes a variety of veggies and spices to create a simple, vibrant meal bursting with flavour. The herbs and lime add freshness, making it suitable for any time of year.


Brown onion

1 medium, halved, finely sliced

Fresh ginger

1 tbs, finely grated


3 clove(s), crushed

Curry powder

1½ tsp, mild

Ground coriander

1 tsp

Ground cumin

1 tsp

Tomato paste

2 tsp


2 medium, cut into 2cm pieces

Canned diced tomatoes

2 400g can, (2 x 400g cans)

Vegetable stock cube

1 individual, gluten-free variety, to make 2 cups (500ml) stock

Lime rind

1 tsp, finely grated

Lime juice

1 tbs

Fresh coriander

2 tbs, finely chopped, plus extra to serve


1 medium, wedges, to serve

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large deep pot with oil and heat over a medium heat. Cook onion for about 3 minutes, stirring occasionally, until softened slightly. Add ginger, garlic, curry powder and spices and cook, stirring, for a further 1 minute.
  2. Add tomato paste and eggplant. Cook, stirring, for 2 minutes. Stir in tomatoes and stock and bring to the boil. Season with salt and pepper. Reduce heat, simmer covered, for 25 minutes, stirring occasionally. Stir in lime rind and juice and coriander.
  3. Serve sprinkled with extra coriander and lime wedges on the side.


This curry can be frozen in an airtight container for up to 2 months. Serve with ½ cup (85g) cooked rice per serve. For a yellow colour, add ½ teaspoon ground tumeric to the cooking water.