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Mary Berry Aubergine Bhuna Curry

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5 from 3 votes
Calories: 223.61|Fat: 10.2|Carbohydrates: 31.94|Protein: 4.63 |
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Discover this indulgent Mary Berry Aubergine Curry. With its meaty texture and subtle flavour, the aubergine takes centre stage in this mild hearty curry. Seasoned with a blend of North Indian spices and enriched with juicy tomatoes, potatoes, and a touch of mango chutney, it's a surefire winner for any weeknight dinner.
Mary Berry Aubergine Bhuna Curry
Originating from the Indian subcontinent, Bhuna curry is renowned for its thick, flavorful sauce. “Bhuna” in Hindi translates to “to fry” or “to roast,” reflecting the slow cooking method used. Aromatics and spices are carefully cooked in oil, resulting in a rich sauce that envelops the main ingredients. Aubergines, or eggplants, enhance the dish with their meaty texture and earthy flavor, absorbing the spices seamlessly. Commonly featured in vegetarian and vegan cuisine, aubergines offer a satisfying and nutritious alternative to meat, enriching the Bhuna curry with depth and complexity

Why You’ll Like It

  1. Meaty Texture with Aubergines: The aubergines absorb the rich flavours of the sauce while maintaining their firm texture, offering a satisfying bite what will not make you miss meat-based curries.
  2. Mild Curry with Hints of Mango Chutney: This Mary Berry Aubergine curry is mild yet flavourful with subtle hints of sweetness from mango chutney.
  3. Never Fail Curry: This dish is like your fail-proof favourite – super easy and always reliable. Whether served as a main or as a side, its simplicity ensures consistent satisfaction. Make it a regular part of your cooking lineup and you will not regret it.
Mary Berry Aubergine Bhuna Curry

Mary Berry Vegetarian Curry Recipe with Aubergines

5 from 3 votes
  • Dairy Free Recipes Icon
  • Vegan Recipes Icon
  • Vegetarian Recipes Icon
Author Caroline Sciberras
Servings 6
Calories 223.61
Prep Time 15 minutes
Cook Time 35 minutes
Fat: 10.2|Carbohydrates: 31.94|Protein: 4.63


Discover this indulgent Mary Berry Aubergine Curry. With its meaty texture and subtle flavour, the aubergine takes centre stage in this mild hearty curry. Seasoned with a blend of North Indian spices and enriched with juicy tomatoes, potatoes, and a touch of mango chutney, it's a surefire winner for any weeknight dinner.


  • 4 tablespoons sunflower oil
  • 2 large onions roughly chopped
  • 4 garlic cloves finely grated
  • ½ red chilli diced
  • large piece of fresh root ginger peeled and finely grated
  • 1 tablespoon each of ground cumin ground coriander, and curry powder
  • 2 teaspoons ground turmeric
  • 2 large aubergines cut into large cubes
  • 2 medium potatoes peeled and cut into 3cm (1¼in) cubes
  • 2 tablespoons tomato purée
  • 300 grams (10 ½ ounces) fresh tomatoes, roughly chopped
  • 1 tablespoon mango chutney
  • 300 millilitres (½ pint ) vegetable stock


  • Heat oil in a large, deep, lidded frying pan over high heat. Sauté the onions for 2–3 minutes. Add garlic, chilli, and ginger, and sauté for a few seconds.
  • Stir in the spices, aubergine cubes, and potatoes, and sauté for 3–4 minutes, ensuring the vegetables are well-coated in the spices.
  • Add the purée, tomatoes, mango chutney, and stock. Cover with a lid and bring it to a boil. Reduce the heat and simmer gently for about 25–30 minutes, or until the potatoes are tender.
  • Season with salt and freshly ground black pepper, and serve with rice, poppadoms, and mint yoghurt if desired.
Note: Be cautious not to overcook the aubergine, as it may become mushy.

Tips & Tricks

  • Pick the Right Aubergine: Selecting the Perfect Aubergine: Opt for aubergines boasting a rich, deep color while steering clear of those with blemishes, wrinkles, or indentations on their skin. To gauge freshness, gently press your finger against the skin of the aubergine—it should feel firm and bounce back to its original shape promptly.
  • Soak Aubergines Before Cooking: Soak aubergines in salted water helps reduce bitterness.
  • Dry Fry Spices: If you want to give this dish a deeper flavour, gently dry fry spices till dark brown, then grind to a fine powder for maximum flavour.
  • Crispy Aubergines:  For crispy aubergines, slice them before cutting them into cubes and fry until golden brown. This ensures a crisp outer shell for the sauce to stick to, enhancing the overall texture and flavour of the dish.
  • Slow-Cook Aromatics: Slow-cook onions, garlic, and chilli till golden brown to develop rich flavours.
  • Baking Method: Instead of simmering completely in the pan, you can optionally pour everything into a casserole and bake the bhuna curry for 20 minutes (setting the oven to 165C or 365F).

Variations and Ingredient Substitutions

  1. Protein boost: Consider adding lentils along with the aubergines and potatoes, as they require more time to soften and absorb the curry flavours. Alternatively, add canned chickpeas towards the end to avoid them becoming mushy. Tofu can be incorporated at any point depending on your desired texture; for softer tofu, add it earlier to soak up the flavours. Paneer is another excellent addition; add it in the last 5-10 minutes of simmering to preserve its texture while allowing it to absorb the curry’s flavours.
  2. Extra Veggies: Feel free to get creative with your vegetables! If you have any on hand that need to be used, such as bell peppers, cauliflower florets, spinach, or green peas, don’t hesitate to add them in. These additions not only enhance the flavours of the dish but also provide a variety of textures and colours for a more vibrant meal.
  3. Spice Level: Adjust the heat of your curry to suit your taste by modifying the amount of diced red chilli or curry powder.  To balance the heat with a touch of sweetness, add additional mango chutney.
  4. Fresh Tomatoes: Substitute fresh tomatoes with canned diced tomatoes. Use approximately 1 can (about 400 grams) of diced tomatoes, drained, in place of fresh tomatoes.
  5. Potatoes: Replace the potatoes with sweet potatoes or butternut squash. These alternatives will add a subtle sweetness to the curry and also a different texture to the dish.
  6. Oil: Replace sunflower oil with any other vegetable oil like olive oil or coconut oil.

Storage and Make Ahead Instructions



  1. Refrigeration: Once your flavorful curry has cooled down, transfer it into a snugly sealed container and pop it in the fridge. It’ll keep well for up to 3 days, ready to be reheated whenever hunger strikes.
  2. Freezing: Got leftovers or want to prep ahead? Freeze your curry in freezer-friendly containers, leaving some room for expansion. Label them with the date so you don’t forget. Your frozen curry will stay good for up to 3 months, giving you a tasty meal for a future curry craving. To bring your frozen curry back to life, thaw it overnight in the fridge or use the defrost setting on your microwave for a quicker thaw.
  3. Reheating: Gently reheat Mary Berry’s aubergine curry on the stove, stirring occasionally until it’s piping hot. Alternatively, zap it in the microwave in short bursts, stirring in between, until it’s warmed through.
  4. Leftover Ideas: Repurpose leftovers in wraps, pita pockets, or Indian-style burritos. Alternatively, freeze for future use.


  • Busy day ahead? No worries! You can prepare this curry ahead of time. Prepare the recipe, let it cool completely, and then store it in the fridge for up to 3 days or freeze it for later. When you’re ready to enjoy, just reheat it making sure it’s warmed through and serve as if freshly cooked.

How to Serve Aubergine Bhuna Curry?

This curry is like a warm hug on chilly autumn and winter nights, offering comfort and satisfaction. Plus, it’s oven-baked, freeing you up to tackle other tasks while it cooks. With its spicy kick, this curry is best enjoyed by adults who appreciate a bit of heat, vegetarians, vegans, and flexitarians alike. 

To serve the aubergine curry:

  • Pair it with fluffy rice, pillowy naan, and creamy raita.
  • Sprinkle with fresh coriander leaves or toasted sesame seeds. Not only do they enhance the flavour, but they also add a visually appealing touch to the dish.


Health Info

  • Calories: 223.61
  • Sugar: 12.16
  • Sodium: 177.02
  • Fat: 10.2
  • Carbohydrates: 31.94
  • Fiber: 8.83
  • Protein: 4.63

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Recipe Rating

3 thoughts on “Mary Berry Aubergine Curry with Mango Chutney | Vegetarian Curry”

  1. 5 stars
    Very good and easy to do recipe. Light on the stomach, and very light on the pocket as well. With one aubergine you can feed a whole family of four..

  2. 5 stars
    I’ve done it multiple times but I always forgot to leave a positive comment here. Top recipe, you get it done in no time. Must try recipe.

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