aubergine and tamarind vegan curry

Aubergine and Tamarind Vegan Curry

This aubergine and tamarind vegan curry is a lovely comforting dish, perfect for a cold winter evening. I’ve adapted it from an Anna Jones recipe. I’ve added brown basmati and wild rice for their B vitamins, magnesium, fibre and because they’re a good source of complex carbs, as well as some flaked almonds for protein and omega 3. If you can’t find Thai basil, you can substitute with ordinary basil or chives, which is what I did as you will see from the photo.


Serves 4

3-4 medium aubergines, halved and cut into slices
4 shallots, peeled and thinly sliced
5cm thumb ginger, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
1 lemongrass, halved and bashed
Juice of half a lime
1 fresh red chilli, finely chopped
1 tsp ground coriander
300g vine tomatoes, roughly chopped, or a tin of chopped tomatoes
2 tbsp tamarind paste
1 x 400ml tin coconut milk
200ml vegetable stock

To serve

1 small bunch Thai basil or ordinary basil

Ready cooked packet of basmati brown and wild rice

Toasted flaked almonds


Roast the aubergines in olive oil in a moderate oven until golden. Set aside.

Saute the shallots and ginger for around 10 minutes.

Next add the garlic, lemongrass, lime juice, chilli and ground coriander, and cook for a further five minutes.

Then add the chopped tomatoes, tamarind, coconut milk and stock, then simmer for 25‑30 minutes until the sauce is thick, adding a little more water or stock if needed.

Finally, add the aubergines to the sauce and stir through.

Serve with the rice, flaked almonds and herb of choice.

Further information

If you’re a vegan and would like advice on whether you’re getting the nutrients you need from your diet, or you would simply like to learn more about eating a healthy diet, please contact me

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