A simple potato curry topped with fried eggplant. I don't like coriander so I sprinkle it with parsley.
2 people made this
25g fresh root ginger
2 garlic cloves
oil for frying
1 teaspoon tomato puree
1 to 2 teaspoons curry powder
1 (400g) tin chopped tomatoes
300ml vegetable stock
salt and pepper
1 teaspoon black sesame seeds
minced fresh coriander or parsley
Method Prep:20min › Cook:35min › Ready in:55min
Peel and mince ginger, onion and garlic and mince. Peel and dice potatoes.
In a frying pan heat 1 tablespoon oil and fry ginger, onion and garlic till soft. Add potato, tomato puree and curry, then tomatoes and vegetable stock and stir. Cover and simmer over low heat for 25 minutes.
Remove stem form aubergine and dice. Heat 2 tablespoons oil in a frying pan and fry aubergine over high heat till browned, stirring so it won't brown. Add salt, pepper and sesame seed.
Spoon potato curry onto plates and top with fried aubergine. Add a dollop of yoghurt and sprinkle with minced fresh coriander.