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
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.
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.
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.
- 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
Top Tip for making Aubergine and Potato Curry
What if I have added too much chilli? Add a tablespoon of palm sugar (jaggery) or soft brown sugar, a squeeze of lemon juice and, if appropriate in the recipe, a little coconut cream or double cream. You can also serve some yogurt on the side to calm it down.
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