Potato and Eggplant (Aubergine) Curry

indian
11
 curry
9
 potato
21
 fasting
36

A simple and tasty curry that is easy to customise.

Ingredients

  • 1 large eggplant (aubergine)
  • 2 medium potatoes
  • 3 tbsp olive oil
  • 2 onions (finely sliced)
  • 2 garlic cloves (crushed)
  • 2 tsp garam masala
  • 2 tsp turmeric
  • 2 tsp ground coriander
  • 400 ml can chopped tomatoes
  • 400 ml can coconut milk
  • rice

Optional extras

  • carrots
  • red peppers (capsicums)
  • paneer

Directions

  1. Heat the oven to approximately 200 °C (392 °F).
  2. Cut the eggplant into 1 cm (⅓”) slices and place on a tray. Cover with a layer of oil and bake for 20 minutes.
  3. Cook the sliced onions with oil until soft on medium (about 5-6 minutes).
  4. Add the garlic, garam masala, turmeric and ground coriander and allow to release aroma for a minute or two.
  5. Tip in the canned tomatoes and coconut milk. Add the eggplant, and chunks of potato.
  • It is possible to add additional vegetables at this step. I have on occasion added carrots and red peppers (capsicums).
  1. Cover and simmer for ~15-20 minutes.
  2. Boil 2 serves of rice
  3. Remove the lid and cook for a further 5 minutes, or until reduced.
  • A nice optional addition at this point is paneer.
  1. Serve with the rice