September 22, 2019

Aubergine and Tomato Curry

Abergine and Tomato Curry

It’s that time of the year again, where we wave goodbye to beer gardens, Aperol spritz’s, and sadly, the sun. I don’t know about you, but I always find the Summer to Winter transition quite difficult. When is it the right time to switch the central heating on? When shall I swap my summer dresses for cosy jumpers?

There’s one thing that I do love about this transition though, and it’s no surprise that it is food. One recipe that I have LOVED making recently is this hearty Aubergine and Tomato Curry. It’s warm, tasty, and will leave your stomach full.

What I love about this Curry, is that you can add as many vegetables as you wish… after all, the more the merrier!

I have also added a Vegetable Samosa with my dish, which is from a pack that I brought from Aldi. Feel free to add rice to the dish as well!

Aubergine and Tomato Curry

Prep Time15 mins
Cook Time50 mins
Course: Main Course
Cuisine: Indian
Servings: 2 People


  • Calorie Controlled Cooking Spray 4 Sprays
  • 1 Onion
  • 3 Garlic Cloves Crushed
  • 1 Tbsp Curry Powder I used Medium to bump up the spice
  • 1 Tbsp Ground Coriander
  • 1 Tbsp Ground Cumin
  • 2 Tbsp Tomato Purèe
  • 1 Large Aubergine cut into cubes
  • 2 Large Tomatoes
  • 1 Can Tinned Tomatoes
  • 1 Cube Vegetable Stock to make 500ml hot stock
  • 1 Zest Lime grated
  • 2 Tsp Lime Juice Fresh
  • Coriander Fresh, Finely Chopped, Plus extra to serve


  • Chop the onion into small pieces. Grab a pan, add a drizzle of oil/cooking spray, and place over the cooker on medium heat. 
  • Add the onions into the pan, and cook for 8 minutes - until soft. Whilst the Onions are cooking, crush the garlic cloves.
  • Once the onions are cooked, add in the crushed garlic, curry powder, cumin, and coriander. Allow the ingredients to soak up the spices for a few minutes. This would be a good time to cut your aubergines.
  • Stir in the tomato purée, and add in the aubergine. Cook for a further 4 minutes.
  • Add in the tinned tomatoes, the chopped tomatoes, and stock. Reduce the heat, cover with a lid, and leave to simmer for 25-30 minutes.
  • Remove the lid, and cook for a further 10 minutes.
  • Grate the lime zest over the curry, and add in the fresh coriander, and lime juice. Give the curry a stir. Cook for another 3-5 minutes.
  • Serve with extra fresh coriander, and enjoy!
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Hello dears, I’m Leanne!

After being diagnosed with Cancer at 18, I have been fascinated with health, and wellbeing. Before Cancer, I abused my body by trying out all of these crazy diets, over exercising, and going out on the lash every weekend.

Now in remission, I want to ensure that I am happy, and most importantly… healthy.

I have a huge passion for cooking, and want to share some super tasty recipes with you all, as well as lifestyle, and travel bits! I also want to raise awareness for Teenage Cancer, and help as many individuals as I can!