Recipes by type‎ > ‎Vegetarian‎ > ‎

Aubergine and potato curry

I had been planning to cook aubergine and chickpea curry, but had forgotten to soak the chickpeas. I used potato instead, threw in some different spices in a different order, and ended up with this.  
  • 3 tbsp vegetable oil
  • 2 tsp fenugreek seeds
  • 2tsp fennel seeds
  • 2 garlic cloves, crushed
  • 1 cm squared ginger finely  grated
  • half onion, finely chopped
  • 3 medium potatoes, peeled and cut into small cubes
  • 2 tbsp desiccated coconut
  • 1 aubergine chopped into small cubes slightly larger than the potatoes
  • 2 tsp ground cumin
  • 2 tsp coriander
  • 2 tsp garam masala
  • 2 tsp turmeric
  • half bottle passata or some fresh tomatoes if available
  • swiss chard/ spinach leaves, roughly chopped, if available and wilting add a nice finishing off touch but are not essential at all
  • 1 tsp sugar if necessary
  • twist of lemon or lime, if you fancy and you have an end lying around waiting to be used
  1. Parboil the potatoes for just a few minutes to make them just slightly more tender than raw.  Drain and keep to one side.
  2. Pour the oil into a wok or other large, deep pan. Fry the fenugreek seeds and fennel seeds until the aroma is drawn out. Add the garlic, ginger and onion and fry until golden. 
  3. Add more oil if necessary, then add the potatoes and fry until golden.  Add the coconut and aubergine and fry for a few more minutes.  
  4. Then add the ground spices and stir to coat the food.
  5. Stir in the passata, bring to a simmer and leave for about 30 minutes, covered, or until the potatoes are done.  Check periodically and add more liquid if necessary.
  6. About 5 minutes before serving add the chard/ spinach if using and cook through.
  7. Add a little sugar if needed and a twist of lemon or lime if available.  
  8. Serve with chutneys, raita, rice, naan, etc.