Potato and Aubergine Curry
By Meat Free Monday
Published on 25 April 2022
A beautifully spiced potato dish, good served with basmati rice, and shredded lettuce salad with poppy seed dressing.Time and servings
35 minsTotal time
3Servings
5 minsPrep time
30 minsCooking time
Ingredients
- 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
Step 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.