Aubergine and Mushroom Curry

Aubergine and Mushroom Curry

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To serve – 4

Preparation time – 10 minutes
Cooking time – 20 minutes

So delicious and packed with goodness – counts as 4 of 5 a day.

Nutritional Value per serving:
Energy 307kcal; Protein 11g; Carbohydrate 20g; Fat 21g of which saturates 3g; Fibre 7g; Sugar 14g; Salt 0.32g


3 tbsp olive oil 2 aubergines, each cut into about 8 chunks 250 g chestnut mushrooms, halved 20 g bunch of coriander, stalks and leaves separated 2 medium onions, chopped Thumb-size piece of fresh root ginger 3 garlic cloves, coarsely chopped 1 fat red chilli, deseeded and half roughly chopped 1 tbsp each ground coriander and ground cumin 1 tbsp tomato purée 500 ml/ 18 fl oz vegetable stock 5 tbsp ground almonds, plus a few flaked, if you have them 200 ml/ 7 fl oz natural full fat yoghurt Basmati rice to serve


  1. Heat 2 tbsp oil in a large frying pan, then fry the aubergines for about 10 minutes stirring occasionally until golden brown and soft. They will absorb all the oil, but keep cooking and the oil will be released again.
  2. Add the mushrooms after 5 minutes, fry until golden, then tip out of the pan.
  3. Meanwhile, whizz the coriander stalks, onions, ginger, garlic and chopped chilli to a paste in a food processor.
  4. Add another tbsp of oil to the frying pan, then fry the paste for a few minutes until softened.
  5. Tip in the spices and tomato purée. Stir for 2 minutes more, then return the aubergines and mushrooms to the pan.
  6. Tip in the stock, ground almonds and most of the yoghurt.
  7. Stir and simmer for 5 minutes until the sauce has thickened a little, taking care not to let it boil.
  8. Thinly shred the rest of the chilli, then scatter it over the curry with the chopped coriander leaves.
  9. Drizzle over the remaining yoghurt and serve with steamed basmati rice.

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