Potato and Eggplant (Aubergine) Curry

A simple and tasty curry that is easy to customize.

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: carrots.
• Optional: red peppers (capsicums).
• Optional: 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.
6. Optional: add additional vegetables.
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. Optional: add paneer.
11. Serve with the rice.

Contribution

• Luke Chadwick - website

Recipe tags: indian curry potato