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.

    5 people made this

    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

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. 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.
    2. 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.

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