Aubergine and Potato Curry

    Aubergine and Potato Curry


    28 people made this

    About this recipe: A slow cooker recipe for a very tasty curry. This is an economical recipe, and is ideal when there is a vegetarian in the family. The potatoes make it a filling dish, and the aubergines and mushrooms give it interest and pleasing texture. The amount of curry paste can be changed to suit the taste of your family.

    Serves: 4 

    • 4 medium onions, sliced finely
    • 1 medium aubergine, diced
    • 4 medium potatoes, diced
    • 450g mushrooms, chopped
    • 1 green chilli, finely chopped
    • 2 cloves garlic, crushed
    • 2.5cm (1 in) piece fresh ginger, grated
    • 2-4 tablespoons curry paste (to taste)
    • 1 tablespoon tomato puree or ketchup
    • 4 tablespoons cooking oil
    • 1 tablespoon flour
    • 900ml vegetable stock

    Prep:20min  ›  Cook:6hr  ›  Ready in:6hr20min 

    1. Heat the oil in a large pan. Add onions, aubergine, potatoes, mushrooms and cook gently for 2 minutes.
    2. Add flour, chilli, garlic, ginger, curry paste and tomato puree and cook for 1 minute. Stir in vegetable stock. Bring to boil, and continue to cook for 5 minutes.
    3. Transfer the curry to the slow cooker. Cook either at: low heat for 6-8 hours or High heat for 3-4 hours. Serve with rice and chopped coriander.


    This curry can be also be served with cooked chicken joints when there is a mixture of vegetarians and meat-eaters in the family.

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    Reviews in English (4)


    Excellent recipe, just one problem - a little bit too large! Too big to stir in my largest saucepan, only just fitted into my slow cooker and overflowed slightly while cooking! Made a good helping though, with another for the freezer.  -  24 May 2010


    Some of the steps are unusual but it turned out to be very good. I added a bunch of kale and a couple of broccoli stems, with no regrets. We ate it over rice the first time and with slices of polenta the second time, and we enjoyed both. Ingredients fitted well in my slow cooker, about 8-10 servings. Suggestion: find ways to improve the visual presentation (colour not great).  -  24 Apr 2014


    Just had to comment, this is one of my favourite curry recipes, i throw in a can of chickpeas for extra protein. Love it!  -  19 Oct 2013  (Review from Allrecipes AU | NZ)

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