Curry Night Tacos – Aubergine Curry (vegan | gluten-free)

Curry night is a religiously celebrated weekly event in England by at least ninety percent of the country’s population. It is typically held on a Friday or Saturday night and as the name suggests, it involves consuming as much curry, naan bread, pilau rice and Cobra beers as your stomach can handle and usually, the spicier the better.


As it was taco Tuesday, I thought it fitting to stuff my curry into a chapatti, roll it up tight and eat it Mexican style. The other sides include Goan carrot salad (recipe up on my blog), refreshing mint and cucumber raita, mango and chilli salsa and plenty of coriander. The recipe below is for my aubergine curry.


Serving size:

Serves 4-6


  • 2 large aubergines
  • 2 large onions sliced
  • 1 bulb garlic crushed
  • 1 tbsp crushed ginger
  • 2 tbsp tomato puree
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1-2 green finger chillies finely chopped
  • 2 tbsp oil
  • Salt to taste
  • Handful fresh coriander


  1. Preheat oven to 190C.
  2. Cut the aubergines in half, brush with some of the oil and bake for 20-25 minutes.
  3. Remove from the oven and scrape out the insides then leave aside.
  4. In a saucepan, heat the remaining oil and fry the onions for at least 15 minutes until dark brown.
  5. Stir in the ginger, garlic and chilli and cook a further 5 minutes.
  6. Add the spices and tomato puree and 250ml water.
  7. Heat until bubbling then stir in the aubergine.
  8. Add salt to taste and sprinkle with coriander before serving.

You can add more water if you would like a more soupy curry to mop up with rice or naan. Works better in a taco when it’s less runny, but tastes just as good either way.

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