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Aubergine and Courgette Curry

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian
Keyword: vegan curry, vegan main, vegan recipe
Author: Kirsty


  • 1/2 sweet potato chopped
  • 1 courgette chopped
  • 1/2 aubergine chopped
  • 3 garlic cloves
  • 2 tbsp medium curry powder
  • 2 tbsp coconut yoghurt
  • 100 ml water
  • 1 pinch salt & pepper
  • 1 tbsp turmeric
  • 2 red onions chopped
  • 2 red chillis chopped
  • 150 ml coconut milk


  • In a large saucepan, heat up some olive oil. Add the sweet potato and cook while stirring for 2 mins on a medium heat. Next add the chopped courgette, keep stirring.
  • Add the courgette and then the onions and chili. Using a garlic crusher, add the three cloves of garlic to the mixture, following this with the aubergine pieces.
  • Bringing the heat down the low, carefully add the water, coconut yogurt and milk to this saucepan along with the rest of the spices. Stir this mixture carefully and then place the lid on the curry mixture. Leave this to cook for around 15 mins on low heat, but stir regularly to ensure it does not burn.
  • When the veg is nice and tender in the pan, take off the heat, serve with fresh lime and enjoy!