• Prep Time
    15 minutes
  • Cook Time
    30 minutes
  • Difficulty
  • Serves
  • Author
    Jo's Kitchen


Aubergine & Christmas Vegetable Curry

This tasty curry is perfect for winter days. Add any of your leftover Christmas vegetables to the aubergines for a warming and healthy dish that also helps you reduce food waste!

Send CBD11609-134E-4781-B531-727418A5E9EB

2 aubergines, cut into 2cm cubes

1 heaped tsp curry powder (I use a north Indian mix)

2 onions, sliced

50-100g korma paste

1 tbsp St. Dalfour Apricot preserve

2 tsp stock powder

400ml water

1 tin of tomatoes

200g red lentils

Leftover Christmas vegetables


Lay the aubergine cubes on a baking tray and sprinkle with heaped tsp curry powder and drizzle with olive oil. Roast in a hot oven for 15 mins until soft.

Soften the onions in a pan then add the korma paste and St. Dalfour Apricot preserve and stir for minute or so.

Add stock powder, water, tinned tomatoes and red lentils. Simmer for 20 mins until lentils softened. Add more water as required

Add in the aubergine and any leftover cooked Christmas vegetables – butternut squash, beans, brussel sprouts, spinach – the choice is yours

Mix together crème fraiche and a spoon of St. Dalfour Apricot preserve.

Serve the curry with basmati rice, a swirl of the fruity crème fraiche and a sprinkling of fresh coriander.