Joanna Lumley’s Aubergine Kuzi Curry


  • 1 kg mixed aubergines
  • Half a small squash, cubed
  • olive oil
  • 5 cm piece of ginger
  • 5 shallots
  • 5 cloves of garlic
  • 1 organic vegetable stock cube
  • 2 tablespoons natural yoghurt
  • 50 g flaked almonds
  • 2 fresh red chillies
  • 2 shallots
  • 2 cloves of garlic
  • 2 tablespoons paprika
  • 2 tablespoons tomato purée
  • 1 tablespoons ground coriander
  • 1 teaspoon ground cumin
  • 4 tablespoons ground almonds


  1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Trim the aubergines, quartering any larger ones lengthways and halving any small, then toss in a roasting tray with sea salt, black pepper and a drizzle of olive oil along with the cubed butternut squash. Roast for 40 minutes, or until softened and golden.
  3. For the paste, peel the shallots and garlic, then place in a food processor with the rest of the paste ingredients and blitz.
  4. Peel the ginger and finely slice into matchsticks, then peel and finely slice the shallots and garlic.
  5. Place in a large frying pan over a medium heat with 1 tablespoon of coconut oil and fry 10 minutes, or until softened and golden.
  6. Add the chilli flakes, then stir in the paste and fry for 3 to 5 minutes, or until smelling fantastic.
  7. Pour in 500ml of water, crumble in the stock cube, and bring to the boil, stirring gently. Add the cooked aubergine and squash, reduce to a low heat and simmer for 20 minutes, or until the sauce has thickened.
  8. Remove the pan from the heat and stir through the yoghurt.
  9. Serve with rice or naan bread. Add the almonds once served