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Tomato & Aubergine Curry


Tomato & Aubergine Curry

I’m a huge fan of curries and Asian foods. I usually make Thai curries more than the types you find in an Indian restaurant so fancied doing something different. I had this lovely coconut milk from Chaokoh to try so wanted to create a nice recipe with it to celebrate the weather starting to change in Britain. Curries often use aubergine and okra in them and I love both so it was easy to decide what vegetable should feature in my recipe. Aubergines are so versatile while being delicious. They’re meaty like mushrooms so make a great substitute for vegans/vegetarians or even meat-free Mondays.   Tomato & Aubergine Curry   This is a great recipe to make for a family meal as you can throw it together?in one pan in 30 minutes. You should also have most of the ingredients in your cupboards so cooking this up should be a breeze and a great way to not spend ?20 at the supermarket on just one meal.   Tomato & Aubergine Curry  

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I hope you enjoy this recipe as much as I did making it (and eating it).

Let me know what you think in the comments or?Tomato & Aubergine Curry?me?@veganbabelife

Thanks for reading!

Tomato & Aubergine Curry  
Tomato & Aubergine Curry
A simple stew-like curry. Perfect for those who don't like spice and need to throw together an easy, delicious supper.
Tomato & Aubergine Curry
A simple stew-like curry. Perfect for those who don't like spice and need to throw together an easy, delicious supper.
Servings Prep Time
2-3people 10minutes
Cook Time
Servings Prep Time
2-3people 10minutes
Cook Time
  • 1whole aubergine
  • 2tbsp olive oil
  • 1clove garlic
  • 1tsp turmeric
  • 1tsp ground corriander
  • 1tsp garam masala
  • 1can chopped tomatoes
  • 1/2can coconut milk
  • 1pinch stevia
  • 1handful fresh coriander(optional)
  1. Chop your aubergine into cubes, not too small. Then Heat your oil in a pan over medium heat.
  2. Once the pan has heated up fry your aubergine for a few minutes until soft.
  3. Stir the garlic, onion and spices in with the cooked aubergine for a few minutes so the spices release their aromas.
  4. Then add the coconut milk and tomatoes to the pan and simmer for 25 minutes. You can put a lid on or leave it off, the sauce thickens just fine either way.
  5. Season and add a pinch of stevia or sugar to sweeten slightly.
  6. Stir through some corriander (optional) or just add some on top if you like.
  7. Serve with rice/bread and any accompaniments. Enjoy!
Recipe Notes

I used the delicious coconut milk from Chaokoh. It's so thick and creamy, great for Asian?cooking!


(15) Comments

  1. jennyrose says:

    Yuuuum, curry is one of my faves too. I’m actually going to make this asap, would love it with okra too!
    jenny x |

    1. Siobhan Llinos Gale says:

      Aww that?s so sweet of you. Would love to see it! Yes okra would be great. I must make another with okra.

  2. JustaKidd says:

    Oh wow. I absolutely love homemade curry. I almost always go for chickpea and spinach but this sounds amazing I’m gonna have to try it!

    Lon x

    1. Siobhan Llinos Gale says:

      Me too! Yes that is a fantastic combo! Spinach would be lovely in this as well for some more colour & goodness ???

  3. apathtovegan says:

    This sounds delicious! I love how your recipes always look pretty easy to recreate- I love recipes with not too many ingredients as I’m more likely to try them- this one I definitely will have a crack at! x

    1. Siobhan Llinos Gale says:

      Aww thank you so much Emma! I try to do that as I cook for just myself every night and I know people don?t really want to cook a meal for 6 hours. Plus vegan food is awesome like that and cooks so much quicker! I can?t wait to see it. Be sure to take some pics for me! ??xx

      1. apathtovegan says:

        I’m the same! I love cooking for myself so something quick and easy is always best for me. I will do! 🙂 xx

  4. nowheretobeproject says:

    Your recipes are so creative and accessible! I love that they rely on simple ingredients yet produce such rich flavors. When are you going to open your own restaurant, Siobhan? ?????

    1. Siobhan Llinos Gale says:

      OMG stop I am literally gonna cry! You?re too kind Dana. Thank you so much. You have made my day ?
      That?s exactly what I try to do. I get so many ideas in my head and just wish I could put them all on my blog as quickly as I think them up or cook them. I do my best though. Thank you so much again for the biggest compliments ever. I love cooking for people so much! It brings me such joy ???xx

      1. nowheretobeproject says:

        You are meant to feed people! It will happen!

        1. Siobhan Llinos Gale says:

          I think so in one way or another. I?ve always been like that since I was little even. Always in the kitchen cooking with my grandmother. If still fills me with so much joy.
          I love cooking for my friends and family when I can. But I don?t get to often enough.

  5. Simply Living Vegan says:

    This sounds so delicious and really easy to make. I never use aubergine so this is a fantastic way to get the best of them. Great recipe for those cold Autumn nights approaching.

    1. Siobhan Llinos Gale says:

      Aww thank you! Yes exactly! That was totally my aim. I love making easy things as I cook for just myself every night. And autumn/winter food is the best!

  6. bakeydoesntbake says:

    Looks delicious! Love the bowls that you have too, super cute 🙂

    1. Siobhan Llinos Gale says:

      Thank you! It is good. I love bowls like this that you have at restaurants. I thought they just make it a bit extra ??

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