Creamy Aubergine Curry
with Mushrooms, Lentils and Potatoes
- May contain traces of allergens
- Celery
Meaty in texture, and mild in flavour, the mighty aubergine is the hero ingredient in this creamy vegetarian curry. Seasoned with our delicious North Indian spice blend and packed with juicy mushrooms, potatoes and protein-packed lentils, this is a dish that will nourish you from the inside out. Top with a good handful of freshly chopped coriander, a good squeeze of lime and you’re good to go. A real weeknight winner.
Ingredients
1
Aubergine
(May be present: Celery)
1
Onion
1
Garlic Clove
1
Ginger
150
Chestnut Mushrooms
1
Potatoes
30
Tomato Puree
1
North Indian Style Spice Mix
400
Coconut Milk
1
Vegetable Stock Powder
1
Lentils
1
Coriander
½
Lime
Not included in your delivery
75
Water for the Sauce
Nutrition Values
Cooking Steps
Preheat your oven to 220°C.Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces.Pop on a baking tray, drizzle with oil and season with salt and pepper. Toss to coat, spread out and roast on the top shelf of your oven until the aubergine is soft in the middle and golden at the edge, 20-25 mins. Turn halfway through cooking.
Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press) and ginger. Quarter the chestnut mushrooms. Chop the potato into 1cm chunks (no need to peel!).
Heat a drizzle of oil in a large saucepan on medium heat. Add the mushrooms and a pinch of salt and pepper. Stir and cook until the mushrooms are browned, 4-5 mins. Add the onion, stir together and cook until softened, another 4-5 mins. Add the garlic, ginger, tomatopuréeand North Indian style curry powder. Stir and cook for 1 minute more.
Pour in the coconut milk and water (see ingredients for amount). Stir in the stock powder and the potato. Bring to the boil, cover with a lid and simmer until the potato is cooked, 20-25 mins. Stir every few minutes. Tip: The potato is cooked when you can easily slip a knife through.
While the curry cooks, drain and rinse the lentils in a sieve. Roughly chop the coriander (stalks and all). Halve the lime. Once the curry is cooked and the potato tender, add in the lentils and roasted aubergine and bring back to the boil. Stir in half the coriander.
Squeeze in half the lime juice, then taste and add more lime juice, salt and pepper if you feel it needs it. Serve in bowls with the remaining coriander sprinkled on top. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: Most find this curry rich, creamy, and full of flavour, with the lime and coconut milk pairing particularly well. A number of cooks felt the dish was a little bland and suggest adding extra spice or a splash more stock to boost depth.
- Ease of prep: The recipe is straightforward to follow, though the multiple steps — roasting the aubergine separately while managing the hob — make it feel time-consuming; reading through the method before starting helps.
- Suggestions: Cutting potatoes into small, even pieces is key, as several cooks found they needed longer than the suggested time to soften; parboiling them first can speed things up. Adding a handful of spinach near the end, a dollop of yoghurt to serve, or a pinch of chilli flakes works well for those wanting extra colour or heat.
- Next-day meals: Leftovers keep well and many found the flavours deepen overnight, making it a great option for next-day lunches.
- Accompaniments: The sauce is generous and quite loose, so having a naan, chapati, or flatbread on hand to serve alongside is widely recommended; some cooks chose to add rice instead.
