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.
5 people made this
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
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.