Aubergine and Potato Curry Recipe

Whether you want a veggie side dish or an alternative to a meat curry, give this tasty aubergine recipe a go next time you have a curry night. With meaty aubergine and waxy potatoes combined with a whole host of spices, this dish has a wonderful texture and powerful kick. It’s one the whole family will love.

HOW TO MAKE AUBERGINE AND POTATO CURRY

Ingredients

• 1tsp coriander seeds
• ½tsp cumin seeds
• 1, 1½, 2 fat red chilli(s) (depending on taste), deseeded and chopped
• 1 garlic clove, chopped
• 2.5cm (1in) piece fresh root ginger, peeled and grated
• good pinch turmeric
• 3tbsp flavourless oil, such as groundnut
• ½tsp mustard seeds
• 10 curry leaves
• 2 onions, sliced
• 1 x 400ml tin coconut milk
• 200ml (7fl oz) coconut cream
• 2tsp tamarind paste (e.g. Bart Spices)
• 400g (14oz) baby (Brinjal) aubergines, trimmed
• 250g (9oz) small waxy potatoes, such as Roseval

Method

1. Heat a small, non-stick frying pan, tip in coriander and cumin and toast for a minute. Put into a mortar with the chilli(s), garlic, ginger and turmeric and pound to a paste or blend with a hand blender.

2. Heat the oil in a saucepan and add the mustard seeds. When they pop, add the curry leaves, cook for a minute, then add the onions and spice paste. Stir well and cook over a low heat for about 15 minutes.

3. Now add the coconut milk, cream and tamarind. Stir well and bring to the boil, then simmer for 5 minutes. Add the aubergines and potatoes (if some are large, cut them in half). Simmer for 15 to 20 minutes or until the potatoes are tender and the aubergines cooked.