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Aubergine, pumpkin & coconut curry with flatbreads & raita

Packed full of flavour, this seasonal curry is a veggie family fave!


  • 1 red onion
  • 3 cm piece of ginger
  • 3 cloves of garlic
  • 1/2 a roughly diced aubergine
  • 200 g diced pumpkin
  • 2 teaspoons cumin seeds
  • 1 tablespoon black mustard seeds
  • 6 fresh curry leaves
  • 1 red chilli
  • a handful baby spinach
  • 1 tablespoon tomato puree
  • 2 teaspoons garam masala
  • 1 x 400g tin of coconut milk
  • 1/2 bunch of coriander
  • 1/2 lemon
  • Riata
  • 200 g Greek yoghurt
  • 1/4 cucumber
  • 1 garlic clove
  • handful coriander
  • handful of mint
  • 1/2 lime
  • Flatbreads
  • 300 g Plain flour plus more for dusting and rolling
  • 4 g Salt
  • 50 g butter
  • 175 ml milk


  • Start by making the bread. Combine the butter and milk in a little pan and heat until butter has just melted. Remove and allow to cool slightly.
  • In a bowl, combine the flour, salt, butter and milk and knead on a floured worktop until the dough is smooth and not sticky- add a little extra flour if needs be. Cover the bowl with a plate and allow the dough to rest for half an hour.
  • Dust bench top with flour, cut dough into 6 pieces, roll into balls, and then roll out into about thin rounds.
  • Place a flatbread in a hot, dry frying pan and cook for around 1 minute – it should bubble up to show you it’s ready. Turn over and cook the other side, pressing down if it puffs up- the flatbread should be nicely coloured on both sides. Repeat until all of the flatbreads are cooked.
  • To make the curry, season the aubergines and fry in a glug of vegetable oil for 6 to 8 minutes, or until tender, tossing well to colour them all over. Set aside. Repeat with the pumpkin.
  • Add the rest of the oil to the pan, tip in the cumin seeds, mustard seeds and curry leaves fry gently for 45 seconds or so.
  • Add the sliced onion, sliced chilli, grated ginger and crushed garlic and fry until softened, adding a generous pinch of salt.
  • Stir in the tomato purée, garam masala and coconut milk, bringing to a gentle simmer before adding the pumpkin and aubergine to the pan and cook for 10-12 minutes until tender.
  • When the curry is ready, remove from the heat and fold through the baby spinach leaves, chopped coriander, lemon juice and a check the seasoning.
  • To make the raita, dice the cucumber and salt lightly, setting aside for 10 minutes. Drain to get rid of any excess moisture. Mix the yoghurt with the crushed garlic clove, torn mint and coriander, the cucumber, a squeeze of lime and a good pinch of salt and a good turn of pepper.
  • Serve the curry in bowls with a dollop of raita and a flatbread, or two…


A fantastic veggie curry recipe using Craigies own pumpkins!