Meanwhile, make the green curry: in a saute pan, sweat the onion in the remaining olive oil over very gentle heat. When, after about 10 minutes, it starts to soften and become translucent ...

Top and tail the aubergines and cut in half lengthways. If using larger Mediterranean-style aubergines, cut each one across in half and then each piece lengthways into 6–8 wedges. Toss them with ...

This rich aubergine curry is full of spicy flavour and easy to make for a vegan main course the whole family will enjoy. Serve with freshly cooked rice, flatbreads or naan bread. Each serving ...

Sauté eggplant in batches until lightly browned, adding oil as needed. Transfer to paper towels. In a large, deep saucepan, heat 1 tbsp oil. Add curry paste. Fry over medium heat, stirring ...

This easy aubergine curry is full of flavour and takes minutes to make. Making your own parathas is surprisingly quick and easy, too – these have a spiced cauliflower filling. This is a veggie ...

This eggplant curry is the perfect comfort food – packed with wholesome ingredients, it will warm you up from the inside out.

Add the aubergines and fry quickly. Add the coconut milk and the green Thai curry paste and leave the curry to simmer on a low heat for 5-8 minutes. Season with salt and pepper. Begin with making ...

Vegetarian or looking to cut down on meat? Nisha’s aubergine and shallot curry is the answer. Cooked until soft and velvety, the aubergine is combined with flavours of garlic, fenugreek and ...