Aubergine Tikka Masala

Veggie version of a takeaway classic



Prep time

20 minutes

Cook time

40 minutes

Here we have made the nations favourite curry vegetarian friendly and extra healthy.


1 tsp ground cumin
1 tsp

ground coriander seeds 

3 tsps garam masala
1.5 tsps paprika
1/2 tsp cayenne pepper
pinch  dried chilli
1/2 tsp turmeric
1 tsp sugar
4 brown onions, diced 
1 aubergine, cut into semi-circles
100g almonds
5 tbsps  Greek yoghurt 
800g tinned plum tomatoes
400ml coconut milk
3 tbsps tomato purée
3 garlic cloves, crushed 
1 thumb sized piece of ginger, grated
200ml water
2 tbsps  vegetable oil
salt, to taste


1. Mix together all the spices in a bowl and set to one side.

2. Take a large pan and place over a medium heat. Add the vegetable oil, once hot, add all the onions and cook until soft.

3. Reduce to a low heat ,and add the spice mix plus the tomato purée. Mix together and cook for 5 minuets whilst constantly stirring. If the mixture begins to stick, add a splash of water.

4. Return to a medium heat, and add the tinned tomatoes, garlic and ginger. Mix together and break up to the tomatoes.

5. Next, add the Greek yoghurt, coconut milk, sugar and water. Mix together until one equal consistency has formed.

6. Add the aubergine and leave to cook for approx half an hour on a medium-low heat.

7. In the meantime, take a second pan and over a low heat dry fry the almonds for 2 minutes. Once done, add to the curry. When the aubergines are soft, serve. 

Chef’s tips

For an extra aromatic curry, add 4 burst cardamom pods and a few cloves to the curry whilst it cooks.


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