Potato and Aubergine Curry
By Meat Free MondayA beautifully spiced potato dish, good served with basmati rice, and shredded lettuce salad with poppy seed dressing.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
14 total- 1 tsp of sea salt
- 450 g of aubergines
- 1 hot green chilli, seeded and finely chopped
- 60 g of vegetable oil
- 1 handful fresh coriander (for garnish)
- 1 tbsp of tomato paste
- 1.5 tsp of chilli powder
- 0.5 tsp of turmeric
- 2 tsp of ground cumin
- 1 tsp of ground coriander
- 1.5 tsp of cumin seeds
- 1 piece of fresh ginger
- 450 g of canned chopped tomatoes
- 4 potatoes
Method
4 stepsStep 1
Mix the spices, salt and tomato paste with 1 tbsp of the oil in a small bowl. Spread the spice mixture over the cut sides of the aubergine slices. Cut the slices into strips.
Step 2
Heat the remaining oil in a frying pan and fry the cumin seeds until they begin to pop. Add the aubergine strips and grated ginger and turn the heat down. Cover and cook for 8 minutes, stirring once or twice.
Step 3
Add the chilli, tomatoes and potatoes with 3-4 tbsp water and simmer, covered tightly, for 15-20 minutes, stirring from time to time.
Step 4
Serve garnished with the coriander leaves.