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Persian Aubergine Curry (Khoresht Bademjan Inspired) Vegan

Persian Aubergine Curry (Khoresht Bademjan Inspired)

Preparation Time

15 Minutes

Cooking Time

35 Minutes

Servings

2

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Ingredients

  • 1 tbsp olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 medium aubergine, cubed
  • 1/2 tsp ground cinnamon
  • 1/2 tsp turmeric
  • 1 tbsp tomato purée
  • 1 cup chopped tomatoes
  • 1/2 cup water or vegetable broth
  • Salt and pepper

Method

  1. Sauté onion and garlic in olive oil until soft.
  2. Add aubergine and cook for 5–7 minutes until slightly browned.
  3. Stir in spices and tomato purée, then add tomatoes and water (or broth).
  4. Simmer uncovered for 25–30 minutes, until aubergine is tender and sauce thickened.

 

Why it’s good for gut health:
Aubergines are a great source of soluble fibre and polyphenols. Spices like turmeric and cinnamon help reduce inflammation and support microbial balance.

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