Goan aubergine curry - from Mimi Spencer's Fast Beach Diet

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Serves: 2



  • ½ tsp cayenne pepper

  • 1 green chilli deseeded and finely sliced

  • 3 cm fresh root ginger peeled and grated

  • 200 ml water

  • 1 tsp cumin seeds dry roasted in a small frying pan

  • 2 tsp coriander seeds dry roasted in a small frying pan

  • 2 garlic cloves crushed

  • ½ tsp ground turmeric

  • 300 ml half-fat coconut milk

  • 1 tbsp tamarind paste

  • 1 large aubergine cut lengthways into 5mm-thick slices

  • salt and pepper to taste


  1. Crush roasted cumin and coriander seeds in a pestle and mortar.
  2. Place in a large saucepan along with the cayenne, turmeric, chilli, garlic and ginger, and add the water.
  3. Bring to a simmer, then add the coconut milk and tamarind paste.
  4. Cook on a low heat for 10 minutes, stirring occasionally, until slightly thickened.
  5. Heat grill to medium-high.
  6. Place aubergine slices on a foil-lined baking tray and brush with a little of the curried sauce.
  7. Grill until they are soft and cooked through, turning once and brushing the other side with the sauce – about 10-15 minutes.
  8. Place aubergine in a serving dish, and spoon the rest of the hot curry sauce over.
  9. If you want rice with your curry, include 50g brown basmati per person. It’s a decent Fast Day source of slow-release carbohydrates, and is nutty and nutrient-rich (+77 calories).

Handy Hint

173 calories per portion (250 with brown basmati rice)

Additional Information

  • Low fat

  • aubergine

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