Vegetable Curry

One of our wonderfully imaginative homeowners at Rosen House, has a really interesting recipe for us. In the spirit of reinvention, here’s a brilliant recipe for a vegetable curry!


  • 2 medium aubergines
  • 2 tomatoes
  • Few sprigs of fresh coriander leaves
  • 2 to 3 cloves of garlic
  • 1 fresh chilli or half teaspoon red chilli powder
  • Small piece of fresh ginger
  • Half teaspoon turmeric powder
  • 1 teaspoon cumin & coriander powder
  • Salt to taste
  • Half a teaspoon of mustard seeds
  • 1 teaspoon of cumin seeds
  • Pinch of asafoetida powder (optional)
  • 2 tablespoons oil 


  • Cut aubergines into cubes and shallow fry them. 
  • Make a paste of tomatoes, garlic, ginger and chilli. 
  • Add the oil to a saucepan. When it is hot add the mustard seeds and cumin seeds. 
  • Add asafoetida powder (optional) and then add the tomato paste, turmeric, cumin & coriander powder and salt. 
  • Sauté until the oil separates. 
  • Then add the fried aubergine cubes and cook for a few minutes. Garnish with fresh coriander leaves. 
  • Serve hot with flat bread or rice

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