Potato and aubergine curry

    1 hour 5 min

    Cubes of aubergine, potato and onion are flavoured with curry powder, chilli, mustard, ginger and turmeric to create this spicy vegetable curry.

    2 people made this

    Serves: 4 

    • 2 aubergines, cubed
    • 1 desserspoon salt
    • 2 tablespoons olive oil
    • 1 onion, finely sliced
    • 4 potatoes, peeled and diced
    • 1 small red chilli, finely chopped
    • 1 teaspoon curry powder
    • 1 teaspoon ground turmeric
    • 1 teaspoon ground ginger
    • 1 teaspoon mustard powder
    • 600ml vegetable stock
    • 60ml single cream, or more to taste

    Prep:10min  ›  Cook:25min  ›  Extra time:30min resting  ›  Ready in:1hr5min 

    1. Place cubes of aubergine into a colander; season generously with salt and leave to drain for 30 minutes. Rinse and pat aubergine cubes with kitchen roll.
    2. Heat oil in a saucepan over low heat; add onion and fry until softened. Stir in potatoes, aubergines and chopped chilli pepper; season with curry powder, turmeric, ginger and mustard.
    3. Pour in stock and simmer until thickened and potatoes are tender, about 15 minutes. Stir in cream and serve hot.

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