Idle Indian - Potato and Aubergine Curry

So I have found some great recipes online and played around with them or combined recipes so... Here is an attempt to consolidate/remember them...

I love curry, this is a great Potato and Aubergine curry from the Ocado website

Potato and Aubergine Curry

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

Instructions

1. 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.
   
   

2. 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.
   
   

3. 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.
   
   

4. 4

   Serve garnished with the coriander leaves.
   
   

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, sliced
• 1½ tsp cumin seeds
• 1 inch piece of fresh ginger, peeled and grated
• 1 fresh hot green chilli, seeded and finely chopped
• 450g canned crushed tomatoes, with juice, or peeled and chopped fresh tomatoes
• 4 medium potatoes, cut in cubes and steamed til tender
• 1 handful fresh coriander (for garnish)

Serves 3

Total time required 35 mins

• Preparation time: 5 mins
• Cooking time: 30 mins

Recipe published with permission from Meat Free Monday.

Image: copyright 1995 MPL Ltd. Photographer: Debbie Patterson.

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