Aubergine, Tomato and Turmeric Curry


This is a deliciously nourishing and warming dish. In a recent study people consuming turmeric daily in food (rather taking a supplement) saw substantial beneficial changes in one gene associated with risks of depression and anxiety, asthma and eczema and cancer. Aubergines are known in Chinese Medicine for their impact on womb energy and are considered to be excellent bloody movers, making this the perfect dish for those wishing to focus on their fertility in the New Year.



  • 2 medium aubergines

  • 2 medium onions, finely diced

  • a thumb sized piece of ginger, sliced thinly

  • 2 cloves of garlic, sliced

  • 1 tsp turmeric

  • 1 tsp fennel seeds

  • 1 tsp cumin seeds

  • 1 tsp ground coriander

  • 1/2 tsp cayenne pepper

  • 400 g Passata, or the same amount of quartered fresh tomatoes

  • 1 1/2 tbsp ghee or butter

  • 1 tsp butter

  • 2 handfuls of chopped fresh coriander


  1. Heat some ghee or oil in a pan and sauté the onions, garlic and ginger for about 15 minutes until softened.

  2. Add the turmeric, fennel seeds, cumin seeds, ground coriander and cayenne pepper to the pan. Season this generously with black pepper and a little salt and cook for 2 minutes.

  3. Next add the tomatoes and 100ml of water and cook for 30-35 minutes until the tomato sauce has thickened.

  4. Dice the aubergine into 2cm cubes and in a separate pan sauté in ghee or butter in batches for about 7 minutes (until golden and softened).

  5. Just before serving add the butter to the tomato sauce for a velvety smooth finish. Serve the aubergine on top of the tomato sauce and sprinkle with the fresh coriander. Serve with yoghurt (optional).