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  • Potato and Aubergine Curry
Potato and Aubergine Curry

Potato and Aubergine Curry

Brought to you by: Meat Free Monday
    3 serving

Prep time:

Cook time:

Serves: 3

A beautifully spiced potato dish, good served with basmati rice, and shredded lettuce salad with poppy seed dressing.
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Ingredients

  • 1½ tsp chilli powder
  • ½ tsp turmeric
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp sea salt
  • 1 tbsp tomato paste
  • 60g vegetable oil
  • 450g aubergines
  • 1½ tsp cumin seeds
  • 1 piece fresh ginger
  • 1 hot green chilli, seeded and finely chopped
  • 450g canned chopped tomatoes
  • 4 potatoes
  • 1 handful fresh coriander (for garnish)

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.

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