A delicious homemade tomato and aubergine curry, flavoured with fresh ginger, chilli and garlic, spiced with roasted cumin, coriander, mustard and fennel. Serve this spicy vegetable bhuna with a warm naan bread and a fresh cucumber raita.
Bread
Raita
Curry
The spices are dry fried gently till dark brown, and then ground to a fine powder. The aubergines are sliced, fried and then cut into quarters you want the aubergines to have a crisp outer shell for the sauce to cling too. The chilli garlic and onions are slow cook, till golden brown. The tomatoes, spices and bay leaves are added to the onion mixture, the aubergines and water are added to the frying pan and then the curry is placed in the oven to bake.
Yes, you can store in the fridge in an airtight container for up to 3 days and reheated. It can also be frozen and will keep for up to 3 months. Freeze when cooked.
This dish is perfect in the autumn and winter as it is a
great comfort food. This curry is easy to make and is baked in the oven, so you
don't have to stand over it while it cooks. Its not a quick cook but you can
get on with other jobs while it cooks.
Aubergine has a strong taste, and this is a hot curry, so we
recommend it for adults. It is suitable for
vegetarians, vegans or flexitarians. It is a low-cost recipe so is ideal if you
are on a budget.
This recipe is ideal for an Indian vegetarian or vegan
dinner party or a veggie curry night with friends. Serve it with rice, naan,
and raita to make it the perfect meal. This dish can be made the day before and
stored in the fridge, as it will only improve with time for the flavours to
form. Make sure you find out how hot your guests like their curries and adjust
accordingly, don't worry too much about this as those who like a milder dish
can stir in extra cucumber raita
If you make too much veggie curry don’t worry as there are loads of
quick dishes you can make with this curry
in a wrap - use a simple
wraps bought from the supermarket or a traditional chapati. Add a sliced onion
relish to make the perfect filling, and serve with mint raita
In a pita bread toast the pita bread cut in half lengthways
to form a pocket pack the curry inside with a large dollop of mint raita
Make an Indian style burrito - mix the leftovers with
precooked rice and then wrap tightly in a wrap burrito style
Freeze it, this dish freezes well so pop it in a freezer proof container and save for another day
We serve it with a cool cucumber raita and warm naan bread,
but you can also serve it with a selection of different sides for other dinner
ideas
What makes this recipe the best is the choice of aubergines
as the main ingredient of the dish, the texture of this vegetable is perfect
for a dry curry, the aubergines hold their shape well and allows the thick
sauce to coat the vegetables perfectly. We have balanced the mixture of spices
and chilli to make the dish medium hot, but the overall heat can be controlled
by increasing or decreasing the amount of chilli
An authentic medium hot curry, the word bhuna means
"browning" and is the name of
the cooking technique rather than the dish itself, it originates from
Bangladesh and the Bengal area of India. As the dish grew in popularity it took
the name of its cooking method. The spices are dry fried to give then a rich
flavour and colour, the spices are added to an onion, garlic and chilli mix to
make a paste. The dish is baked in the oven until it forms a "dry
curry" this is achieved by cooking until the spice mixture clings to the
vegetables or meat. It is a hot curry because it is made with fresh green chilli
and does not contain any cream or yoghurt to reduce the heat
