Potato and Eggplant (Aubergine) Curry
Indian-inspired
Cut the potatoes smaller than the eggplant so both can turn tender without the eggplant disappearing. Start tasting once the potatoes are nearly done because the sauce will concentrate as it simmers.
- Servings (recipe yield)
- Not provided
- Prep time
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- Cook time
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- Rest / chill / soak
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- Total time
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Timing information was not provided by the recipe source.
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
- carrots
- red peppers (capsicums)
- paneer
Instructions
- Heat the oven to approximately 200 °C (392 °F).
- Cut the eggplant into 1 cm (⅓") slices and place on a tray. Cover with a layer of oil and bake for 20 minutes.
- Cook the sliced onions with oil until soft on medium (about 5-6 minutes).
- Add the garlic, garam masala, turmeric and ground coriander and allow to release aroma for a minute or two.
- Tip in the canned tomatoes and coconut milk. Add the eggplant, and chunks of potato.
- It is possible to add additional vegetables at this step. I have on occasion added carrots and red peppers (capsicums).
- Cover and simmer for ~15-20 minutes.
- Boil 2 serves of rice
- Remove the lid and cook for a further 5 minutes, or until reduced.
- A nice optional addition at this point is paneer.
- Serve with the rice
Source: Public Domain Recipes · luke-chadwick · Recipe source · Public-domain source license