Vegan Aubergine Curry and Cutters

Curry Aubergine Recipe

Curry Aubergine Recipe

Curry Aubergine Recipe

Recreate the magic and good times at home with our easy vegan curry recipe!

We've tweaked our normal recipe slightly so you can make it at home with easy-to-find ingredients.

The best part is, you can use ANY veg you like in this - and you can even add meat or fish if you prefer. And if you've got a couple of wonky carrots looking sad at the bottom of your fridge - be bold, chuck them in!

Serves 2 with leftovers!

You will need:

  • 1 litre veg stock (if you're vegan, it's good to double-check the ingredients as not all veg stocks are dairy-free, but most should be)
  • 1 med-large aubergine - or any veg of your choice - chopped into bitesize pieces
  • 2 medium potatoes - peeled & chopped into bitesize cubes
  • Handful of cherry tomatoes
  • 1 chilli, chopped (Scotch Bonnet is of course our favourite but they're pretty HOT - go for 1/2 if you're using these!) You can also sub this for 1 tsp of dried chilli flakes.
  • 4 tablespoons curry powder
  • 1 tablespoon olive oil
  • 1 diced onions
  • 2 cloves crushed garlic
  • 1 tablespoon garam masala
  • 1 can coconut milk
  • Salt to taste


  1. First things first - let's get some tunes on! No point cooking in silence! Head over to our Spotify for the best playlists.
  2. Get a nice big pan and heat a good dollop of oil
  3. Add the onion & garlic & fry on a low heat until they're going translucent
  4. Add chilli, curry powder & garam masala and fry for another 30 seconds
  5. If you're adding meat like chicken, now's the point to put it in! Fry for a couple of minutes before the next step.
  6. Pour in your coconut milk and stock and then add the potatoes
  7. Leave to simmer for 10 - 15 mins.
  8. Meanwhile, it's definitely time for a RUM BREAK! Pour yourself a cheeky rum, or why not try one of our cocktail recipes?
  9. Ok, back to the cooking - grab a non-stick frying pan, and heat a dash of oil
  10. Fry off the aubergine until it's looking nice and brown.
  11. Check your main curry - once the potatoes are just soft enough to eat, you can throw in your aubergine & cherry tomatoes. If you're using fish, we recommend adding that now.
  12. Cook for another 3 - 5 minutes, and then - you're ready!

Best served with a sprig of coriander, white rice and maybe a roti or two to mop up!