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Potato and Eggplant (Aubergine) Curry

A simple and tasty curry that is easy to customise.

11Steps
14Ingredients
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Ingredients for 2

  • ½ large eggplant (aubergine)
  • 1 medium potatoes
  • 1 ½ tbsp olive oil
  • 1 onions (finely sliced)
  • 1 garlic cloves (crushed)
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 200 ml can chopped tomatoes
  • 200 ml can coconut milk
  • ½ cup rice (2 servings)

Optional extras

  • carrots
  • red peppers (capsicums)
  • paneer

Instructions

  1. Heat the oven to approximately 200 °C (392 °F).

  2. Cut the eggplant into 1 cm (1/3") 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.

  6. It is possible to add additional vegetables at this step. I have on occasion added carrots and red peppers (capsicums).

  7. Cover and simmer for ~15-20 minutes.

  8. Boil 2 serves of rice

  9. Remove the lid and cook for a further 5 minutes, or until reduced.

  10. A nice optional addition at this point is paneer.

  11. Serve with the rice