Aubergine and Potato Curry Recipe

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Aubergine and Potato Curry
  • Vegetarian
Serves6
Preparation Time20 mins
Cooking Time40 mins
Total Time1 hours
Nutrition Per PortionRDA
Calories219 Kcal11%
Fat20 g29%
Saturated Fat15 g75%
By Woman and Home
published

Whether you want a veggie side dish or an alternative to a meat curry, give this tasty aubergine recipe (opens in new tab) 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

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.

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
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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