Vegetarian tomato and aubergine bhuna curry served with naan bread and cucumber raita (Recipe)

Tomato and Aubergine Bhuna Curry Recipe

50 Minutes
Serves: 2

A spicy tomato and aubergine curry, flavoured with fresh ginger, chilli and garlic, spiced with roasted cumin, coriander, mustard and fennel. Serve this spicy vegetable bhuna with a warm naan bread and a fresh cucumber raita.

Recipe Ingreds

Bread

  • 2 single naan bread

Raita

  • 0.5 whole cucumber
  • 4 sprig fresh coriander
  • 2 tsp fresh lemon juice
  • 180 ml yoghurt

Curry

  • 2 tsp brown mustard seeds
  • 1 tsp chilli flakes
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 5 leaves curry leaves
  • 1 tsp fennel seeds
  • 0.5 whole fresh chilli
  • 2 cm fresh ginger
  • 3 cloves garlic
  • salt (to taste)
  • 2 whole shallots
  • 6 whole tomatoes
  • 150 ml water
  • black pepper (to taste)
  • 2 tbsp sunflower oil
  • 2 whole aubergine
  • 4 sprig fresh coriander

Recipe with pictures Steps

How to make Aubergine bhuna

  • peel and grate the cucumber
  • squeeze the lemon(s) .
  • wash and finely chop the fresh coriander
  • place all the raita ingredients in a bowl
  • stir to mix the ingredients
  • Refrigerate

step 2

  • cut the aubergines into 2 cms thick slices
  • place the slices on paper towel and sprinkle salt onto the aubergines
  • leave for five minutes
  • rinse the aubergine under running water to remove salt
  • set a side

Step 3

  • heat the frying pan
  • ensure the pan is hot
  • Add the chilli flakes and all the seeds to the frying pan and stir continuously until the seeds are a darker shade
  • empty into a mortar or spice grinder
  • grind the seeds

Step 4

  • using half the oil coat the aubergine slices in oil using the pastry brush
  • gently heat the frying pan
  • cook the aubergine slices in batches in the frying pan turning regularly until golden brown
  • cut the aubergine slices into quarters
  • set a side

Step 5

  • peel and crush the garlic using the garlic crusher or chop finely
  • wash and finely chop the chilli
  • peel and grate the ginger
  • peel and finely chop the shallot(s)

Step 6

  • heat the remaining oil in the frying pan
  • add the shallots
  • cook for 5 minutes
  • add the garlic, chilli and ginger
  • cook for a minute or two

Step 7

  • wash and chop the tomatoes
  • add the tomatoes and curry leaves to the frying pan
  • cook until the tomatoes form a paste
  • add the roast spices
  • cook for a minute or two
  • set the oven to 165C 365F or gas mark 3

Step 8

  • add the aubergine to the frying pan
  • cook for 5 minutes
  • add the water
  • Bring to the boil

Step 9

  • taste and season with salt and pepper if necessary
  • add the contents of the frying pan to a casserole dish
  • add a lid
  • place in the oven
  • cook for 20 mins

Step 10

  • wrap the naan bread in foil and warm in the oven
  • cook for 5 minutes

Step 11

  • wash and finely chop the fresh coriander
  • remove the curry from the oven
  • place the curry on a serving plate
  • sprinkle with coriander
  • remove the naan from the oven and add to the serving plate
  • serve with the raita

step 12

  • if cooking extra for the freezer store the extra curry in a freezable container allow to cool and then place in freezer

Recipe Utensils

  • 1 casserole dish
  • 2 chopping board
  • 1 fish slice
  • 1 foil
  • 1 frying pan with lid
  • 1 Garlic crusher
  • 2 grater
  • 2 large knife
  • 1 lemon squeezer
  • 1 mortar and pestle
  • 1 pastry brush
  • 1 small bowl

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About our Spicy Vegetable Bhuna with Aubergines and Tomatoes

A rich and aromatic vegetable curry featuring tender aubergines and juicy tomatoes, expertly blended with a fragrant mix of roasted spices including cumin, coriander, mustard seeds, and curry leaves. This dish bursts with layers of flavour, from the smoky heat of chilli flakes to the warming notes of fresh ginger and garlic. Served with warm, soft naan bread and a refreshing cucumber raita, this spicy vegetable bhuna offers a delightful balance of spice and comfort. Finished with a sprinkle of fresh coriander, this hearty and satisfying dish is a perfect harmony of texture and taste.

Can you freeze?

Yes, you can store in the fridge in an airtight container for up to 3 days and reheated. It can also be frozen and will keep for up to 3 months. Freeze when cooked.

When to cook vegetarian aubergine curry

This dish is perfect in the autumn and winter as it is a great comfort food. This curry is easy to make and is baked in the oven, so you don't have to stand over it while it cooks. Its not a quick cook but you can get on with other jobs while it cooks.

Who is this recipe for?

Aubergine has a strong taste, and this is a hot curry, so we recommend it for adults.  It is suitable for vegetarians, vegans or flexitarians. It is a low-cost recipe so is ideal if you are on a budget.

Aubergine and Tomato curry perfect for a veggie Indian dinner party

This aubergine bhuna is ideal for an Indian vegetarian or vegan dinner party or a veggie curry night with friends. Serve it with rice, naan, and raita to make it the perfect meal. This dish can be made the day before and stored in the fridge, as it will only improve with time for the flavours to form. Make sure you find out how hot your guests like their curries and adjust accordingly, don't worry too much about this as those who like a milder dish can stir in extra cucumber raita

What to do with leftovers

If you make too much veggie curry don’t worry as there are loads of quick dishes you can make with this curry

in a wrap  - use a simple wraps bought from the supermarket or a traditional chapati. Add a sliced onion relish to make the perfect filling, and serve with mint raita

In a pita bread toast the pita bread cut in half lengthways to form a pocket pack the curry inside with a large dollop of mint raita

Make an Indian style burrito - mix the leftovers with precooked rice and then wrap tightly in a wrap burrito style

Freeze it, this dish freezes well so pop it in a freezer proof container and save for another day

What to eat with tomato and aubergine bhuna?

We serve it with a cool cucumber raita and warm naan bread, but you can also serve it with a selection of different sides for other dinner ideas

  • White or brown rice with a raita sauce
  • Other Indian breads such as poori or chapati

What makes our vegetable bhuna recipe with aubergines the best?

What makes this recipe the best is the choice of aubergines as the main ingredient of the dish, the texture of this vegetable is perfect for a dry curry, the aubergines hold their shape well and allows the thick sauce to coat the vegetables perfectly. We have balanced the mixture of spices and chilli to make the dish medium hot, but the overall heat can be controlled by increasing or decreasing the amount of chilli

What is bhuna?

An authentic medium hot curry, the word bhuna means "browning"  and is the name of the cooking technique rather than the dish itself, it originates from Bangladesh and the Bengal area of India. As the dish grew in popularity it took the name of its cooking method. The spices are dry fried to give then a rich flavour and colour, the spices are added to an onion, garlic and chilli mix to make a paste. The dish is baked in the oven until it forms a "dry curry" this is achieved by cooking until the spice mixture clings to the vegetables or meat. It is a hot curry because it is made with fresh green chilli and does not contain any cream or yoghurt to reduce the heat

Other vegetable curry recipes

Cauliflower and Potato Curry served with Brown Rice

Thai Vegetable Curry with Rice

Vegetable Curry Wrap

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