Indian aubergine curry
40 min
A spicy and tasty vegan and vegetarian aubergine curry. Easy to make, you can have this ready in less than 45 minutes. Serve with dal and basmati rice for a complete meal.
Pankaj
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Ingredients
Serves: 4
- oil for frying
- 1 tablespoon cumin seeds
- 1 pinch asafoetida
- 1 onion, chopped
- 1 1/2 tablespoon turmeric
- 1 tablespoon curry powder
- 1 clove garlic
- 2.5cm piece root ginger, grated and soaked in water
- 1 tablespoon tomato purée
- 200ml water
- 1 aubergine, thinly sliced
- 1 potato, thinly sliced
- salt to taste
- 1 handful chopped fresh coriander
Method
Prep:10min ›
Cook:30min ›
Ready in:40min
- Heat a bit of oil in a small frying pan. When hot add cumin seeds, asafoetida and onion and mix. When onion is browned add spices, garlic and water-soaked ginger; stir together. Stir in tomato purée and enough water so as not to burn the spices. Cook for 2 to 3 minutes.
- Transfer mixture to a medium saucepan. Add 200ml water, aubergine and potato; mix and let simmer for about 5 minutes. Stir in salt and coriander and mix well. Cover and cook for 20 minutes over medium heat.
