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.
- 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
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.
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.