I first came up with this sauce on New Years Eve. My Husband & I had made a Mexican-ish buffet – we made turmeric spiced rice, tortilla chips, spicy cashews, potatoes with red onion/jalapeños, refried beans with tofu sausages and what I had declared to be a Mexican version of baba ganoush (bottom right). As you can probably tell from the picture (below), we had plenty of leftovers! Yes, this spread really was just for 2 people!

When thinking about what to do with the leftovers I came up with the idea of trying the aubergine dip as a curry sauce and a new hero dish was born! Previously I had only ever made curry using chopped tomatoes as the base.




It’s very easy to amend depending on what you have on hand at the time. In the recipe below I’ve marked a few things as optional as I’ve made it with them and without and it’s just as nice each way.

If you don’t like spicy food, I once made the sauce with some soya cream added to it so that is what I would recommend for you (or coconut cream/milk) but I prefer mine as spicy as possible.





1x pre roasted Aubergine (spiced with a pinch of turmeric, pepper & garlic powder) – skin off

2x red or green or orange finger chillies (or any chillies you prefer / or no chillies if you don’t like to spice up your life) – chopped

1/2 or whole bell pepper (any colour) – chopped – optional

1x handful spinach

1x dash of jalapeño pickle water

5-8 jalapeño pickles

1/2 tin of chickpeas or 4-6 artichoke hearts

1/2 to 1 whole lime – as this is being whizzed up I cut out the entire flesh of the lime rather than squeezing the juice. This way you’re getting more for your lime money

1x tablespoon fresh parsley or coriander leaves -optional

1 teaspoon tomato paste – optional

1x dash of olive oil

1/2 teaspoon chilli flakes

1/2 teaspoon turmeric

1/2 teaspoon smoked paprika

1/2 teaspoon cumin

1/2 teaspoon garlic powder


Whizz it all up in a food processor and set aside.

Sautee your veggies you want as the filling to your curry, add the sauce and heat through.

It really is the sauce that is the star of the show in this curry so you can really throw in any veg to use as the filling. I generally take the opportunity to use up whatever I’ve got in the fridge/freezer/cupboard. But I always like to use frozen peas, chickpeas, onion and tomato.


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