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Potato and Eggplant (Aubergine) Curry

A simple and tasty curry that is easy to customise.

Ingredients

1 large eggplant (aubergine)
2 medium potatoes
3 tbsp olive oil
2 onions (finely sliced)
2 garlic cloves (crushed)
2 tsp garam masala
2 tsp turmeric
2 tsp ground coriander
400 ml can chopped tomatoes
400 ml can coconut milk
rice

Optional extras

carrots
red peppers (capsicums)
paneer

Directions

1. Heat the oven to approximately 200 °C (392 °F).

2. Cut the eggplant into 1 cm (⅓") slices and place on a tray. Cover with a layer of oil and bake for 20 minutes.

3. Cook the sliced onions with oil until soft on medium (about 5-6 minutes).

4. Add the garlic, garam masala, turmeric and ground coriander and allow to release aroma for a minute or two.

5. Tip in the canned tomatos and coconut milk. Add the eggplant, and chunks of potato.

It is possible to add additional vegetables at this step. I have on occasion added carrots and red peppers (capsicums).

7. Cover and simmer for ~15-20 minutes.

8. Boil 2 serves of rice

9. Remove the lid and cook for a further 5 minutes, or until reduced.

A nice optional addition at this point is paneer.

10. Serve with the rice

Contribution

Luke Chadwick -

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